Tony Kitous, founder of Comptoir Libanais is delighted to announce incredible new dishes to celebrate Veganuary by launching a selection of special Lebanese vegan flavours of the month. The menu will be available throughout January at all Comptoir Libanais restaurants. Over 60 percent of their menu offers healthy vegetarian and vegan choices and they continue to work hard at innovating more vegan and vegetarian dishes for their guests in their monthly specials “Lebanese Flavours of the Month’’


Perfect for those hoping to get 2020 off to a healthy start, the vegan dishes are feel good and healthy as well as being great value.


The healthy and guilt free dishes include Hommos and Falafel with Harissa Sauce £4.95 – smooth hommos and falafel with harissa sauce, parsley, extra virgin olive oil and pickled turnips, Baked Aubergine with Coriander Dressing £ 5.25 – Baked aubergines, with pomegranate seeds, red chilli, fresh mint, coriander, pistachio and molasses dressing and Slow Cooked Vegetable Tagine £11.45 – Tomato, pepper, aubergine, onion & chickpea stew served with couscous, quinoa or vermicelli rice.


While vegan, there is no compromising on flavour with Lebanese food lending itself well to veganism as a lot of dishes are based around fresh vegetables, herbs and chickpeas.


Tony grew up in the kitchen where his love for food developed, with his mother and grandmother always cooking delicious meals for him and his family at their home. This love of food and his upbringing is what drives his ambition to share the unique food and culture from Lebanon and the Middle East with the rest of the world.


He says, “Middle Eastern food lends itself so well to veganism with many of our dishes being vegan already. Chickpeas are one of my favourite ingredients and our falafel are so fresh and delicious and bursting with herbs and spices. We are proud to have many vegan dishes on our menu all year round and love celebrating Veganuary.”


The vibrant colours and flavours of the Middle East will definitely make January dining as exciting and indulgent as December.

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