- 10:30
Although the summer season lasted only forty-five days, from July 15 through the end of August, Lebanese restaurants recorded a dynamic performance. Political and security instability, compounded by broader regional conflict, may have curtailed the season, but the sector’s momentum remained intact.
The diaspora, loyal as always, turned out in large numbers, while domestic tourism showed strong activity. In just six weeks, the restaurant industry managed to stand out, offering high-quality service and confirming its central role in Lebanon’s tourism appeal.
One pressing question remains: has dining out become unaffordable for middle- and lower-income families?
Have Prices Gone Up?
According to Nagi Morkos, co-manager of the hospitality and tourism consultancy Hodema, the purchasing power of Lebanese people has collapsed since 2019, while global inflation has soared. Salaries, paid in a weakened Lebanese pound, have not kept pace with rising prices. “The cost of a dinner that seemed affordable ten years ago has now become out of reach for a large part of the population,” he explains.
In reality, prices in dollars have not surged. In 2013, a study by Hodema found that an espresso cost, on average, $3.90, a Margherita pizza $12.30, a hookah $10.70, and a plate of shish taouk $12.30. “If we apply annual inflation over twelve years, prices today are roughly similar,” says Morkos.
It is the depreciation of the Lebanese pound combined with stagnant incomes that has made the bill heavier for those earning in local currency. Morkos offers a clear example with the man’oushe, a staple breakfast item that has become a benchmark for modest household budgets. Once sold for 1,250 to 1,500 pounds, about one dollar at the time, it now costs around 80,000 pounds, just under a dollar. In dollar terms the price has barely changed, but for people paid in pounds, its cost has grown dramatically.
The Weight of Imports
Global inflation adds to the challenge. Meat, cheese, wine, coffee, and almost all other ingredients are imported, leaving them exposed to international market fluctuations and rising shipping costs. Restaurants have no choice but to reflect these increases on their menus. “The more a menu relies on imported products, the higher the average bill,” Morkos notes.
Compared to international standards, Lebanese prices remain similar to those in major capitals and upscale tourist destinations. Yet when measured against local wages, they feel high.
This creates a clear contrast. For tourists and expatriates, prices remain competitive, sometimes even lower than abroad. For Lebanese residents, they feel disproportionate to incomes, creating a sense of steep expense. Lebanon is not more expensive than other countries; it has simply become harder to afford for a population whose average income has stayed at pre-crisis levels.
Dining out has become a luxury reserved for a minority.
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