مفضلات متوسطية

Starter

Starter5 د

Paški Sir

Firm, aromatic sheep’s-milk cheese from Pag, shaped by salty island pasture.

Starter

Starter5 د

Pršut

Air-dried Croatian ham sliced thinly for an Adriatic appetiser.

Starter

Starter10 د

Tzatziki

Tzatziki is a distinctive Greek recipe known for a cool yoghurt and cucumber dip with garlic, dill and olive oil.

Starter

Starter15 د

Pan con Tomate

Pan con Tomate is a distinctive Spanish recipe known for rustic toasted bread rubbed with ripe tomato, garlic, olive oi…

Starter

Starter15 د

Feta Saganaki

Feta Saganaki is a distinctive Greek recipe known for feta baked or fried until hot, soft and deeply savoury.

Dessert

Dessert15 د

Granita Siciliana

Sicily. It is famous for being more textured and intensely flavoured than an ordinary ice drink while remaining lighter…

Starter

Starter15 د

Moroccan Tomato and Onion Salad

Moroccan Tomato and Onion Salad is a Moroccan starter defined by fresh chopped tomato, onion, cucumber, parsley, cumin,…

Main

Main20 د

Carbonara

Rome and Lazio. Carbonara is famous for its luxurious texture created from eggs and cheese rather than a cream sauce.

Starter

Starter20 د

Amêijoas à Bulhão Pato

Opens the meal with clear regional flavour, simple presentation and a strong sense of place.

Starter

Starter20 د

Horiatiki Greek Salad

Horiatiki Greek Salad is a distinctive Greek recipe known for ripe tomatoes, cucumber, onion, olives and feta dressed s…

Starter

Starter20 د

Taramosalata

Taramosalata is a distinctive Greek recipe known for a creamy fish-roe spread sharpened with lemon and olive oil.

Starter

Starter20 د

Chouriço Assado

Portuguese chouriço flambéed or grilled until blistered and smoky.

Starter

Starter21 د

Gambas al Ajillo

Gambas al Ajillo is a distinctive Spanish recipe known for prawns sizzling in olive oil with garlic and dried chilli.

Starter

Starter25 د

Caprese Salad

The island of Capri and Campania. Caprese salad is famous for achieving balance without a cooked sauce: sweet-acid toma…

Starter

Starter25 د

Carpaccio

Venice, Veneto. Carpaccio became famous for turning paper-thin raw beef into an elegant first course.

Main

Main25 د

Risotto

Northern Italy, especially Lombardy and Veneto. Risotto is famous for a texture that is creamy without needing large qu…

Main

Main25 د

Balık Ekmek

Balık Ekmek is grilled fish in bread with onion, salad and lemon.

Main

Main25 د

Menemen

Menemen is soft eggs scrambled with tomatoes, peppers and butter or olive oil.

Main

Main25 د

Sardinhas Assadas

Charcoal-grilled sardines with sea salt, lemon and roasted peppers.

Starter

Starter30 د

Panzanella

Tuscany and central Italy. Its appeal lies in transformation: firm day-old bread absorbs tomato juices, vinegar and oli…

Main

Main30 د

Istrian Fuži with Truffle Sauce

Hand-shaped Istrian pasta coated in a fragrant local truffle sauce.

Starter

Starter30 د

Peixinhos da Horta

Opens the meal with clear regional flavour, simple presentation and a strong sense of place.

Main

Main30 د

Açorda à Alentejana

Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.

Starter

Starter30 د

Kısır

Kısır is fine bulgur salad with tomato and pepper pastes, herbs, lemon and pomegranate molasses.