All our dishes are designed to be shared

Poached eggs, black garlic labné, toasted hazelnut, topped with Aleppo pepper beurré noisette.

Soft boiled eggs on avocado smash, tomato sumac and parmesan cloud.

Freshly toasted brioche with halloumi & basterma, sunny side-up eggs, and a drizzle of fermented charred chili honey.

Tunisian-inspired poached eggs with a bit of spicy harissa, chickpeas and tomato sauce. Ask for the non-spicy Egyptian scrambled variant without the chickpeas.

Add merguez for +60.

Simply two eggs; scrambled, sunny-side up, or boiled.

For an extra egg +70.

Egyptian falafel made from fava beans & served with tahini.

A platter of preserved eggplant, zaatar, labné, halloumi, and olives. Served with an assortment of seasonal vegetables and freshly baked pita bread.

Items are served separately for 120.

We serve a selection of Levantine flatbread, including zaatar and cheese. Check the From Our Brick Oven section for available options.

Lactose-free chia pudding made from coconut milk topped with seasonal fruits.

Served warm with labné, zaatar & sweet eggplant confit.

A staple in the region; puréed yellow lentils, garlic and lemon.

Mixed with garlic, topped with pumpkin seed praline and cream.

Add shrimps for +40.

A mix of greens, radishes and tomatoes topped with toasted pieces of Arabic pita bread, tossed in a sumac olive oil dressing.

A bulgur based salad, infused with tomato sauce, peppers, pomegranate molasses, and green onions.

Finely chopped parsley, diced tomatoes infused with our own tomato dressing, lemon juice and olive oil.

Our Egyptian take on the caesar salad, with Ringa strips and Roomi cheese croquettes.

Greek-inspired village salad made up of sliced cucumbers, tomatoes, bell peppers (seasonal), red onions, olives, baramili cheese, oregano, topped with olive oil.

For Greek sheep feta (PDO), add +160.

Thinly sliced, marinated with balsamic & olive oil, on a bed of rocca, orange infused toppings, candied walnuts, and goat cheese.

Ask for the vegan option replacing the goat cheese with roasted chickpeas.

An assortment of freshly baked pita and matlouh flatbread.

Mashed chickpeas blended with tahini, and lemon juice.

Traditional Levantine preserve made from little baby eggplants stuffed with walnuts, red peppers, chilli and garlic.

Softened smoky flame broiled eggplant, peeled and mixed with olive oil, lemon juice, tahini, and seasonings.

Pounded roasted red peppers, with a mixture of spices and herbs. Very spicy.

Roasted puréed beets with feta, garlic, tahini, lemon juice, and olive oil.

An ancient Egyptian dish made of split fava beans, garlic, and fresh aromatic herbs topped with crispy onions.

A spicy dip with walnuts, red peppers, and breadcrumbs, mixed with pomegranate molasses and olive oil.

An assembly of layered toasted bread pieces, with warm eggplant and a garlicky yogurt sauce topped with nuts.

Oven cooked cinnamon-marinated swiss chard leaves stuffed with rice and pomegranate molasses, topped with crispy onions, lemon cheese-yogurt sauce & sumac.

Vegan option for 190.

Stuffed with rice and herbs. Served with a labné-yogurt dip and lemon.

A platter of makdous, zaatar, labné, halloumi cheese, and olives. A staple in Syria, Lebanon, Palestine, and Jordan. Served with an assortment of seasonal vegetables and freshly baked pita bread.

Items can be served separately for 120.

Bite sized crusted halloumi served with Almeria's chili mango dip.

Roasted eggplant, served Milanese-style and served on top of fermented black garlic labné, topped with nuts. One of our signature dishes.

Local Roomi cheese croquettes served with muhammara dip.

Sautéed halloumi with carrots, coriander seeds, cumin seeds, parsley and chili.

A twist to the infamous patatas bravas with black sesame seeds and a cumin mayo sauce dip.

Spicy crispy potatoes tossed in a spicy tomato sauce.

Ground meat pounded with bulgur wheat toasted with nuts and spices, filled with muhammara and minced beef.

A mixture of cheese wrapped in rolls and crisped, served with a fermented garlic honey drizzle.

Egyptian falafel made from fava beans & served with tahini.

Hand-cut and served with ketchup.

Armenian sausages on top of slightly spiced lentil mfarraké and a carrot Qamar al-Din puree.

Breaded crispy white fish served with miso sauce and coriander seeds, crispy leeks and toasted almonds and olives. Topped with chermoula marinade & lemon zest.

Slow cooked on top of a carrot puré & pomegranate sauce.

Minced beef balls, mixed with a bit of lamb, cooked with Almeria's sour & sweet cherry sauce topped with pine nuts over a bed of sliced pita bread.

Same as above but replacing the bottom bread layer with hummus. Specially adopted for Yasmine, one of our favored guests, who has gluten intolerance.

Honey ginger shrimps over avocado cream mixed with pistachio-pesto maftool (tiny wheat balls), and a bed of tomato Vierge.

Grilled chicken with olives, tomato and potato wedges. Especially designed for people who prefer not to share.

Stuffed cabbage rolls with minced meat and spices, served with slow-cooked oxtail topped with garlic chips.

The infamous Egyptian roz meammar; rice cooked in spiced broth and topped with cream and pigeon meat and baked.

Small 610 / Large 980.

Our play on the koshari iskandarani; a typical vegetarian dish that hails from Alexandria made from rice and yellow lentils, topped with breaded fried eggplant and a spicy version of tamatem mekhalila (Egyptian pickled tomatoes). Served with a side of tahini & pomegranate garlic sauce.

Add shrimps for +120.

Crispy pita pocket stuffed with minced beef, sujuk & other spices.

Baked beef-filled dumplings, served with tomato and garlic yogurt sauce.

Baked spinach-filled dumplings topped with garlic, tomato sauce & garlic yogurt (can be excluded for a vegan option).

Chicken and nuts pie; a speciality in Maghrebi cuisine made with filo dough, stuffed with almonds & cinnamon, and topped with powdered sugar.

A savoury version made with shrimps, fish, spinach, and chermoula sauce.

A rich Moroccan-style tagine featuring slow-braised oxtail with honey-sweetened artichokes, peas and carrots. Served with matlouh flat bread. Ask your waiter for vegan tagine offerings of the day.

White fish poached in a flavoured sauce of tomatoes, harissa, onions, ginger, peppers; infused with chickpeas, preserved lemon, green olives, & chermoula marinade. Served with matlouh bread.

Traditional Neapolitan with tomato sauce, mozzarella and basil.

Thin-crust pizza with Roomi cheese, red onions, & crumbled falafel and baramili cheese topped with rocca.

With cucumbers, tomatoes, labné, olives & walnuts, with a honey garlic brush on its crust. Ask your waiter for labné-free option if you are vegan.

The classic zaatar manouché with olive oil.

You can add a cheese mix for +170.

Walnuts & red peppers spread; topped with pomegranate molasses.

Made from akkawi, mozzarella and feta cheese mixed with parsley. Crust brushed with our honey garlic confit.

Served warm with labne & sweet eggplant confit. Specially designed for the sour-tooth.

Our rich and sweet flourless cake is perfect with your after-meal coffee.

A pistachio apricot white chocolate tart ganache.

Freshly made banana cake & topped with halawa.

A light, moist and fragrant classic orange cake.

Moist lemon cake topped with labneh infused with mint pistachio, and a lemon zest.

Rich and moist, naturally sweetened with dates. Topped with a warm caramel drizzle.

A spanish treat with almonds, lemon, orange zest and cinnamon.

Traditional muhallabiye topped with seasonal fruits such as mango or strawberry and flower leaves.

Lactose-free chia pudding made from coconut milk topped with seasonal fruits.

Home-made vanilla ice cream / chili chocolate ice cream / lemonade sorbet / coconut & lime sorbet with pineapple salad / strawberry molasse sorbet / other seasonal flavours