Anthony Bourdain’s First Visit to Lebanon: A Journey Interrupted
In 2006, Anthony Bourdain and his No Reservations crew set off to explore Lebanon, expecting to uncover a rich culinary landscape filled with mezze, grilled meats, and centuries-old food traditions. What they didn’t expect was to get caught in the middle of a war.
Listen to my previous interview with Anthony Bourdain HERE
Bourdain’s initial days in Beirut were filled with the excitement of discovery. He marveled at the city’s mix of modern nightlife, stunning Mediterranean views, and deeply rooted culinary heritage. Among the first stops was a traditional mezze feast—a spread of small dishes including hummus, baba ghanoush, tabbouleh, and kibbeh nayeh (raw lamb mixed with bulgur and spices). The vibrant flavors of garlic, lemon, and tahini danced on his palate as he sipped arak, Lebanon’s iconic anise-flavored spirit, served with water and ice.
Street food also played a central role in his early experiences. He sampled shawarma, the slow-roasted, spiced meat sliced thin and wrapped in warm pita, drizzled with toum (garlic sauce). He raved about manakish, a Lebanese flatbread topped with za’atar and olive oil, baked fresh in traditional ovens. The scent of charred meat, fresh herbs, and citrusy sumac filled the air as he navigated the bustling streets of Beirut.
However, just as the exploration of Lebanon’s food and culture was gaining momentum, war broke out between Israel and Hezbollah. Suddenly, the vibrant city he was celebrating was plunged into crisis. Bourdain and his crew were stranded, watching as their trip turned from a culinary adventure into a desperate situation. From the balcony of his hotel, he observed plumes of smoke rising in the distance as bombs fell on Beirut’s southern suburbs.
The episode became one of the most raw and emotional in No Reservations history. Instead of showcasing Lebanon’s food and beauty, it documented the chaos, fear, and uncertainty of war. The film crew captured the struggles of both locals and tourists, their hope fading with each passing day. The U.S. Marines eventually evacuated them by boat, but Bourdain left Lebanon with unfinished business—a deep respect for its people and a promise to return.
That first visit, though cut short, left a profound impact on him. He saw a country torn between modernity and conflict, hospitality and heartbreak, resilience and ruin. It was a story bigger than food—a lesson in how life can change in an instant.
Bourdain would return in 2010 to properly experience Lebanon’s culinary riches, but that first trip remained one of the most defining moments of his career, showcasing the unpredictable power of travel.
