filled with offal

Labane aioli, za’atar and olive oil

Za'atar aioli and red horse radish

Chermoula aioli, tomato gazpacho and shifka pepper

Pine nuts, shallot, tomato seeds, hot pepper, yogurt, za’atar leaves and green oil

green leaves, tomatoes, lemon, sumac on labane

parsley, shallot, hot pepper, Kalamata olives, roasted almonds and paprika aioli

olive oil, aged balsamic, basil and parmesan

Calf's brains with hot peppers, pickled lemon, chickpeas, coriander and challah bread

Spinach, fresh za'atar, semi-dried tomatos, persian lemon, pine nuts and thassos powder

Yellow curry sauce, kaffir lime, lemongrass, thai basil and fried peanuts

Raw tahini, date honey, hot pepper, shallot, Meiri cheese and za’atar leaves

Little gem lettuce, tarragon vinaigrette, croutons and English cheddar

Salanova, endive, romaine lettuce, shallot, pears, grated Tomme cheese and caramelized pecans

colorful tomatoes, cucumber, onion, olives, parsley, za’atar, sumac and Brinza cheese

Tomatoes, shallot, olives, chopped Roman artichokes, basil, balsamic and seasoned olive oil

Onion butter, sage, white wine and lots of parmesan

Potato gnocchi, lemon beurre blanc, zucchini, chard and olive salsa

With cabbage salad, sumac onion, tahini and amba

Toasted bun, za’atar aioli, mashwaya salad and fries

Eastern-style red curry, crispy shallot and rice

From the tabun with tomatoes, hot pepper, roasted leek, pickled lemons, garlic confit and olive oil

350 gr