Chinese cabbage pickled and fermented in-house in our Amba spice mix 
Cashew, pistachios and hazelnuts in a sweet and savoury caramel
A Greek variety of olives in a marinade based on Harissa from Jerusalem
Our own iconic recipe of chickpea falafel, served on tahini & yogurt 
Vegetarian Vegan
Rich braided bread, best eaten by hand, dipped in tahini & velvet tomato 
Slow cooked red lentils, tahini, garlic confit & parsley 
Aubergines burnt on an open fire, handchopped with confit garlic, cumin & mayo
Homemade cheese made from yogurt, served with Za’atar from Jaffa & Greek olive oil
Tahini from where it’s supposed to come from, Greek yogurt & tomato relish
Roasted bell peppers hummus made from chickpeas, tahini, garlic and smoked paprika
Pickled kohlrabi slices, sour cream, scallions, breadcrumbs & sumac
Our signature confit cabbage, roasted for 3 hours, sheep-milk feta cream, raw tahini and candied walnuts
Crunchy winter salad with celery, kohlrabi, beetroot, pistachios & grated dry yogurt cheese
Grilled Greek cheese, tomato emulsion, chili oil with perfection
Seasonal variety of mushrooms braised in onion, chili and ginger, on a red lentil
Masabacha, labneh & harissa oil
Vegan chocolate and almond cake, rose macaroon & a hot almond butter cream
Rose filo pastry, burnt honey toffee cream & roasted butternut squash. Trust us, it works.
Rue du Marché aux Poulets 32
1000 Brussels
Monday – Saturday
18.00 / 00.00
