with a plate of raw tahini, harissa, honey and olive oil

Chili pepper, schug, harissa and garlic confit

Olive oil, balsamic and Meiri cheese

Za'atar aioli and red horse radish

filled with offal

Labane aioli, za’atar and olive oil

Chermoula aioli, tomato gazpacho, shifka pepper and spelt cracker

Shallot, tomato seeds, hot pepper, yogurt, za’atar leaves and olive oil

Greens, Roasted Tomatoes, Harissa and Sumac on Labneh

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

olive oil, aged balsamic, basil and parmesan

Tabun pastry filled with lamb, pine nuts and spices

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

Tabun pastry filled with green leaves and cheeses

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

On lima bean stew, hot pepper and chimichurri

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

Tomatoes, baby cucumber, roasted tomatoes, chopped Roman artichoke, red onion, olives, leaves and Meiri cheese

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

Za’atar aioli, roasted tomatoes, chimichurri and fries

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

350 gr