It is a great gastronomy destination, with many restaurants boasting a mix of Lebanese and Armenian flavours and numerous locals that produce their own not-to-be-missed home-made preserves, a great gift to buy and take back home.
Many nice restaurants scatter along the small river of Anjar. The area is also known for several dishes such as Hrisseh, mainly prepared for the Feast of the Holy Cross. It is a slowly cooked wheat and meat stew. For the feasts, it is prepared in 40 giant outdoor pots to symbolize the 40 days of resistance of Moussa Dagh. Mhammara is one of its Armenian specialties and a must try. It consists of red pepper puree, breadcrumbs and other spices.