This study aims to assess the antioxidant, antibacterial activity, the total phenolics (TPC) and flavonoid content (TFC), as well as the phenolic composition of the aerial parts of Lavandula stoechas L. Extraction of flavonoids was carried out by 85% of methanol, then the crude extract was successively separated with ethyl acetate, butanol, and water. The TPC was established to be ranged from 188.29 ± 1.98 to 37.01 ± 0.68 mg GAE g-1 DW. Likewise, tested  fractions exposed a wide range of flavonoid contents altering between 91.04 ± 1.91 to 13.94 ± 0,31 mg CE g-1 DW. The antioxidant properties of Lavandula stoechas extract were assessed using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferrous reducing antioxidant activity procedures. Ethyl acetate extract demonstrated a high ability for scavenging DPPH free radicals (14.70 ± 1.59 μg mL-1) and the butanolic fraction displayed strong potential for iron chelation (71.61 ± 2.39 μg mL-1). Antibacterial potential of the Lavandula stoechas was tested against six pathogenic bacteria using the disc-diffusion technique and broth dilution test. In addition, minimum bactericidal concentrations (MBC) were employed to ascertain the antibacterial activity. The analyzed extracts further exposed a wide spectrum range of antibacterial behavior against bacterial strains analyzed in the study. The ethyl acetate extract had the strongest activity and was effective fraction with sector of inhibition zone and the little MIC of 35 mm and 0.31 mg/ml respectively against Staphylococcus aureus. Prepared extracts were also analyzed for the content of individual phenolic compounds by HPLC method. P-coumaric acid, caffeic acid, myricetin and catechin were identified in extracts. The Lavandula stoechas extracts can be related as one of outstanding promising sorts for natural plant source of antioxidant and antimicrobial agents.