Eggs and potatoes with olive oil and spinach, with goat's yogurt on the side. Soft drink or hot drink.

Sunny-side-up eggs with grilled jibneh cheese, cherry tomatoes, olive oil and za'atar leaves, served with labneh and an individual salad. Soft drink or hot drink.

Homestyle dips: Arab cheese, hummus, eggplant salad, labneh and chopped vegetables. Hard-boiled eggs, omelette or sunny-side-up eggs. Fresh juice or a hot drink.

Scrambled eggs with lamb seasoned Mom's way, with labneh on the side. Freshly squeezed juice or a hot drink.

Homemade tomato stew with sunny-side-up eggs, served with the house salad. Hot drink or fresh juice.

A platter of taboon bread with za'atar, Arab cheese and onion. Served with market vegetables.

With Al-Yona tahini and chickpeas, served with taboon bread.

House hummus with shredded chicken, onion and sumac, market vegetables and taboon bread.

Served with seasoned olives, olive oil and balsamic vinegar.

Taboon bread, makdous, hummus, seasoned labneh, spicy condiments, eggplant dip and cauliflower.

Chopped parsley, mint, spring onion, olive oil and lemon, tomato and cucumber.

Chopped parsley, mint, spring onion, olive oil and lemon, on seasoned labneh with cranberries and almonds.

Chopped vegetables with za'atar leaves, mint and parsley, brined cheese and sumac breadsticks.

Beet cubes, apples, endive, rocket, seasonal fruit, candied pecans, walnuts, labneh and citrus vinaigrette.

Labneh dried for 48 hours by hand, finely chopped red tomatoes, freekeh, red onion and mint leaves.

Torn lettuce with red onion and cherry tomatoes, chicken strips and sumac breadsticks.

Lalique lettuce, market vegetables, roasted peppers and fried calamari heads, with citrus vinaigrette.

Mixed colourful cherry tomatoes and fresh tomatoes, red onion, Kalamata olives, artichoke, torn mozzarella, olive oil, lemon, balsamic vinegar, pesto, salt, pepper and basil leaves.

Mixed cherry tomatoes, rocket, pecans, red onion, olive oil and balsamic vinegar.

Halloumi sautéed with mushrooms and walnuts in a chilli-pesto sauce, on fresh market vegetables.

White quinoa, sweet potato, almonds, cranberries, beetroot, parsley, pomegranate molasses and touches of labneh.

Champignon mushrooms filled with mixed cheeses, za'atar leaves and basil cream.

Arab cheese cooked in olive oil and Aleppo-style clarified butter, with colourful cherry tomatoes, za'atar leaves and thyme.

Taboon-roasted eggplant, Al-Yona tahini, pomegranate, tomato salsa, roasted eggplant cream, labneh, pine nuts and garlic confit.

Fried cauliflower, chimichurri and tomato salsa, on green tahini.

Risotto balls filled with cheese, on classic Neapolitan tomato sauce.

Spinach, ricotta and lime cream, salsa verde and Parmesan.

Raw beef, olive oil, reduced balsamic vinegar, artichoke stems, Parmesan and touches of black eggplant cream, with a taboon breadstick.

Mixed roasted mushrooms, asparagus, truffle oil and Parmesan rind.

Chicken breast with mashed potatoes and greens. Optional additions: mushroom cream sauce ₪12 or garlic sauce ₪12.

Crispy-coated schnitzel, served with a choice of mashed potatoes or fries.

A 250 g beef patty, lettuce, tomato and onion. Served with fries.

A premium 300 g entrecôte steak, mashed potatoes, baked vegetables and beef stock.

Fillet medallions, French-style mashed potatoes, greens and demi-glace.

Sliced sirloin, broccoli, French-style mashed potatoes and Japanese toffee sauce. Recommended medium.

Slow-cooked, with freekeh, almonds and pine nuts, served with goat's yogurt.

Cooked with lemon butter, spinach leaves and tomato confit.

Shrimp fried in a flour-and-paprika coating, served with shatta aioli.

In a crispy paprika coating, served with shatta aioli.

A selection of shellfish cooked in lemon butter sauce with thyme leaves.

A selection of fried and cooked seafood in lemon butter sauce. Serves two.

Sea bass fillet on a stew of maftoul, chickpeas and spinach.

Whole sea bass baked in the taboon with baked vegetables in lemon butter sauce, served with an individual salad and tahini.

Taboon-baked salmon with vegetables, mashed potatoes, garlic confit and spinach in lemon-garlic sauce.

Classic cream sauce, champignon mushrooms and Parmesan.

Beef ragù and Italian tomato sauce.

Filled with cheeses and mushrooms, in a classic cream sauce.

Filled with ricotta and spinach, with basil cream and olive oil.

Handmade gnocchi, slow-cooked shredded ragù, chestnuts, cream sauce and beef stock.

Handmade pasta sheets, beef ragù, rosé sauce and Parmesan.

Fettuccine, shrimp and calamari in tomato butter sauce.

Handmade wide pasta, basil cream sauce, chicken strips and roasted tomatoes.

Classic Margherita with tomato sauce and mozzarella.

Tomato sauce, mozzarella and pepperoni.

Cream sauce, mozzarella and Parmesan, mushrooms, thyme and spinach.

Tomato sauce, mozzarella and chicken shawarma.

Classic pesto sauce, mozzarella, spinach and pine nuts. Show me more.

Flame-roasted eggplant, Al-Yona tahini, chickpeas, rocket and pomegranate molasses.

Flame-roasted eggplant with Al-Yona tahini, chickpeas, croutons and beef, served with taboon bread.

Taboon-baked cheese pastry with oregano leaves, served with pesto salsa and pickles.

Baked in the taboon, served with labneh, olives and vegetables. Spicy.

With meat and pine nuts, served with taboon bread.

Mom's homemade kubbeh filled with cooked meat and pine nuts, sweet herb salad and Al-Yona tahini.

Hand-rolled vine leaves from Fureidis, filled with seasoned rice, with goat's yogurt and baladi sumac.

Seasoned minced veal with tomatoes and pepper, baked in the taboon, with touches of tahini and rocket. Served with pickles.

Shredded chicken with onion and baladi sumac in olive oil, on freshly baked taboon bread.

Lamb seasoned with baharat and pine nuts, Al-Yona tahini, greens and taboon-roasted vegetables.

Baladi-seasoned kebab on a stew of tomatoes, chickpeas and eggplant.

A skillet of veal shawarma with house spices, served with pickles, amba tahini and greens.

Stuffed zucchini in a meat-and-pine-nut stew, freekeh cooked in beef stock, goat's yogurt and freekeh.

Handmade dumplings filled with beef stew and pine nuts, served with goat's yogurt, mint leaves and freekeh.