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| baked in a brick oven, and served with tzatziki, ikra, goat’s milk labaneh and tahini |
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| rich fish soup, scented with orange and coriander |
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| served on a bed of chopped salad with goat’s milk yogurt |
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| with blue cheese and melon on spinach leaves with an eggplant confit vinaigrette |
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| cucumbers, tomatoes, onion, red peppers, parsley, chilli and tahini |
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| served on tahini, chipotle vinaigrette with a red-bean salad |
| 15 |
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