Lebanese cuisine (Arabic: المطبخ اللبناني‎‎) (French: cuisine libanaise) is a Middle Eastern cuisine. It includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Also, there is a large amount of chickpeas in their diet. Olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.

Arak (عرق), an anise-flavored liqueur, is the Lebanese national drink and usually served with a traditional convivial Lebanese meal. Another historic and traditional drink in Lebanon is wine (نبيذ).

In Lebanon some desserts are specifically prepared on special occasions: the meghli, for instance, is served to celebrate a newborn baby in the family.