Lebanese cuisine comprises the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and are often seasoned with salt and lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.

Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree, and many dishes are eaten with flatbread. A plate of vegetables including tomatoes, cucumber, mint, olives and pickles is always served on the table, and a plate of fruits at the end of the meal with a Lebanese coffee. Well-known desserts include baklawa, sfouf and ka'ak. Some desserts are specifically prepared on special occasions; for example, meghli (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family.

Arak is an anise-flavoured liquor, and is the Lebanese national drink, usually served with a traditional Lebanese meal. Another historic and traditional drink is Lebanese wine.

Lebanese cuisine has ancient roots and is part of the culinary tradition of the Eastern Mediterranean. Many dishes in Lebanese cuisine can be traced back thousands of years to eras of Phoenician, Persian, Egyptian, Neo-Babylonian, Roman, Greek, Byzantine, Arab and Ottoman rule. In the last 500 years, Lebanese cuisine has been influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The French introduced foods such as flan, caramel custard, eclairs, french fries and croissants.

The Lebanese diaspora who live worldwide has introduced new ingredients, spices and culinary practices into Lebanese cuisine, keeping the cuisine innovative and renowned both beyond and within its borders. Chef and writer Tara Khattar describes her style of cookery as 'progressive Lebanese cuisine'.

Lebanese cuisine has become engrained as a staple in a multitude of cultures such as in Australia and in Brazil. It has also served both as a source of identity and income for the diaspora across the world, and as an investment opportunity for individuals and corporations wanting to expand and go global.

Most often, foods are grilled, baked or lightly cooked in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled, or cooked. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons and what is available. Lebanese cuisine also varies by region. South Lebanon is famous for its kibbe, the Beqaa Valley for its meat pastries (such as sfiha), and north Lebanon and Saida (Sidon) for its sweets.

In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania and aperitivo of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafés.