Everything we cook,in one place.

Cooked slowly overnight with apricot, toasted almond and saffron.

Green olives, coriander and a broth finished with our own preserved lemon.

Hand-rolled couscous, seasonal vegetables, chickpeas and a spiced broth.

Marinated overnight, cooked over charcoal, served with charred lemon.

Six small plates, warm flatbread and olive oil pressed this season.

Semolina cake soaked in honey, pistachio and orange blossom water.

Smoked aubergine, tomato and cumin, served cool with bread.

Hand-made lamb sausage, herbs and a spoon of harissa.

Poured at the table, the way it should be.