mashwaya, tahini, matbucha, roasted eggplant zaaluk, hot pepper, zhug and harissa

spiced olives and homemade fermented cucumbers

Garlic confit, olive oil and brinza cheese

Za'atar aioli and red horse radish

Butter, honey, pistachios and yogurt

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, comes with gluten-free bread.

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

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

little gem lettuce, tarragon vinaigrette 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

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

Gluten-free bun, za’atar aioli, mashwaya salad and fries

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

350 gr