The Destination
A Country the Size of a Day Trip, Deep as a Civilization
Lebanon is barely two hundred kilometres top to bottom, and into that sliver history has packed more than almost anywhere on Earth: the harbour towns where the alphabet was invented and shipped, Roman temples grander than anything in Rome, cedar groves that built the fleets of pharaohs and the temple of Solomon, and a capital that has been destroyed and reborn so many times its nickname (the Phoenix) is simple bookkeeping. You can ski its mountains and swim its sea on the same afternoon.
From one comfortable Beirut base, this expedition unfolds the whole country a valley at a time. North to the Jeita Grotto's cathedral of crystal and Byblos, seven thousand years old and still stringing fishing nets across its Phoenician harbour. East over the mountains to Baalbek, where the Temple of Bacchus stands nearly whole and six surviving columns of Jupiter's sanctuary are the largest the Roman world ever raised. Up to the Cedars of God and the cliff-hung monasteries of the Qadisha Valley. South along the sea to Sidon's Crusader castle and Tyre's vast hippodrome.
And threading it all: the food. Lebanon feeds its guests the way other countries decorate for them, long mezze tables, mountain villages that measure honour in hospitality, Beqaa wines poured beside Umayyad ruins. We run it with a group of five at most, a Lebanese guide who knows every farmer and fisherman on the route, and the unhurried pace this much history deserves.
"Byblos was already four thousand years old when Rome was founded, and its harbour café will still make you the best coffee of the trip."