Beit Kanz is a Lebanese cultural hub where all our senses embark on a journey that connects us with the heritage and skills of Lebanon.
On Sursock Street in Beirut stands a unique heritage building, shaded by jasmines and citrus trees. Built between 1880 and 1940, this Beiruti house embraced the spirit of Kanz: mindful of the past, while resolutely focused on the future. Severely affected by the August 4, 2020 explosion, the building was carefully restored by Kanz' parent organization, Beit el Baraka, who raised funds specifically for the restoration and preservation of this building.

The gourmet shop features the complete range of Kanz ethical products, handcrafted by more than 1000 Lebanese women in 53 villages, using recipes that combine ancestral skills with the creativity of renowned chefs, using seasonal and natural home-grown ingredients. Kanz brings together food, traditions and skills that weave our culture while focusing on practices with a low environmental footprint and high social impact.

The boutique is a platform that showcases the elegant talent of local artisans, bringing their remarkable artistic skills to world attention: from physically challenged potters in the Shouf, to visually impaired wicker weavers in Beirut, embroiderers and couturiers in Baalbak, coppersmiths in Tripoli, fine glass blowers in Tyre, soap makers in Saida, woodworkers in Hadath, and many more. Here, Lebanese craftsmanship is promoted by encouraging more craftsmen and women to produce Lebanese handicrafts, using their heritage techniques with a modern artistic direction in collaboration with Beirut Bloomers.

The café is a journey in time, a culinary adventure that celebrates Lebanon's most precious treasure: its land. Ever since the dawn of agriculture 12,000 years ago, the inhabitants of Lebanon engaged with their fertile land, producing a treasure (Kanz in Arabic). Lebanon is part of the Fertile Crescent, and it's from this land that farming first emerged. Beit Kanz' menu celebrates Lebanese ancestral culinary heritage by depicting the historical background of every seasonal dish on its menu - developed with Heritage and Roots' historian Charles al-Hayek.

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La Foule