pickled cabbage with sumac & caraway seeds 
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 from Jerusalem & fresh coriander
Vegetarian Vegan
Modernist Challa recipe, poppy seed topping, served with velvet tomato & tahini 
Spinach stew with Persian lime and cured lemon rind, classic tahini & sumac 
Burned aubergine, cured lemon, parsley, tomatoes, raw tahini and pine nuts
Homemade cheese made from yogurt, served with Za'atar from Jaffa & Greek olive oil
Thick tahini cream, slow cooked chickpeas
Roasted bell peppers hummus made from chickpeas, tahini, garlic and smoked paprika
Spicy tomato salad, za‘atar croutons, cured lemon, manouri cheese, plenty of herbs
Our signature confit cabbage, roasted for 3 hours, sheep-milk feta cream, raw tahini and candied walnuts
Warm aubergine from the fire, cashew yogurt, confit garlic, pomegranate, pinenuts & oregano
Grilled Greek cheese, tomato emulsion, chili oil with perfection
Charred florets, tajin-style chickpeas, hazelnut Dukkah, tahini from jerusalem & yogurt
Warm chocolate brownie, almond butter, rose macaroon & coconut sauce
Rue du Marché aux Poulets 32
1000 Brussels
Monday – Saturday
18.00 / 00.00
