Levantine cuisine, with its concentrated aromas and rich traditions, is right on trend – and among its secret weapons are tahini, sumac and orange blossom water.

Loud beats, cool drinks, colourful mezze and the scent of the charcoal grill – cheerful and multicultural, Middle Eastern cuisine has been enjoying a triumphant rise around the world for several years now. Its lively concepts strike a chord. But what exactly does Levantine cuisine mean?

Geographically speaking, the Levant stretches from Egypt to Turkey – encompassing everything in between. In other words: the eastern coast of the Mediterranean. The entire region has historically been shaped by migration and therefore shares many dishes, from mezze such as hummus and the aubergine dip mutabbal to traditional specialities such as kebab or the Egyptian bean salad foul medames.

Perhaps it is best not to think of the Levant as a geographical region, but rather as one vast kitchen in which each country prepares its own interpretation of a shared tradition. Hummus or falafel, for example, can be found everywhere, subtly adapted to local tastes.

And every part of the Levant brings something to the great shared pot: there is Jordanian food culture, strongly influenced by Bedouin traditions and hearty lamb dishes. Or Lebanon’s colourful mezze culture, with its many small plates made for sharing; dishes such as tabbouleh or kibbeh – bulgur and minced meat balls – combine the freshness of the Mediterranean with the intense aromas of the Middle East.

And, of course, Syrian cuisine: it is known for beloved sweets such as baklava, but also for particularly refined spice blends. Even the preparation of seemingly simple dishes can become a multisensory experience here. The scent of shawarma, a kind of Syrian variation of Turkish döner kebab, fills the air with aromas of cumin, coriander, paprika, cinnamon and cardamom. It may be “just” street food, but it reflects the country’s eventful history – every spice tells a story of trade, migration and resettlement.

The vibes of the Middle East have also arrived at Lake Tegernsee. Step into the Clubhaus Bachmair Weissach, and you feel instantly transported to the eastern Mediterranean. Here, too, the music gets turned up as the evening progresses; here, too, the menu is filled with inspirations from Tel Aviv, Beirut and Damascus.

The best way to begin is with a round of mezze and oven-warm pita bread, studying the menu while enjoying baba ganoush, hummus and labneh. All spice blends, dips and dressings are homemade by the young team – whether Syrian aioli with braised garlic, ginger and cayenne pepper served with Jerusalem artichoke, or date BBQ sauce with smoked paprika and cumin accompanying oven-baked celeriac with pointed cabbage and fresh goat’s cheese.

At the heart of the kitchen is the fashionable Josper grill, from which come corn-fed chicken breast and rib eye, prawns and lake char. And from the bar, a fresh drink with tequila, pink grapefruit, sea salt and chilli – pure Levantine feeling.

NELLY BARANCO