Two eggs poached in a spiced tomato and pepper sauce, served with pita.

Strained yogurt with olive oil, za'atar, cucumber, mint and olives.

Six crisp falafel with tomato, pickles, parsley and tahini sauce.

Thin flatbread baked with za'atar and olive oil.

Rocket leaves, pomegranate, red onion and walnuts in lemon dressing.

Warm brown lentils with tomato, cucumber, parsley and cumin dressing.

Roasted beetroot over labneh with mint, orange and toasted seeds.

Sliced grilled chicken breast over greens, cherry tomato and sumac dressing.

Charcoal-grilled lamb kofta with grilled tomato, onion and vermicelli rice.

Salmon fillet with lemon, herbs and sautéed vegetables.

Vine leaves rolled with rice, tomato, parsley and mint, cooked in lemon and olive oil.

Lentils and rice with caramelised onions, served with yogurt salad.

Spiced fish fillet over brown-onion rice with tahini sauce and pine nuts.

Marinated chicken shawarma with garlic sauce, pickles, fries and pita.

Grilled chicken breast with lettuce, tomato, pickles and light garlic sauce in pita.

Thin-sliced beef shawarma with tahini, onion, parsley and tomato.

Grilled kafta with hummus, grilled tomato and onion in pita.

Red lentil soup with cumin and lemon, served with toasted pita.

Fried potato cubes tossed with garlic, coriander, chilli and lemon.

Oven-roasted cauliflower with tahini-lemon sauce, pomegranate and herbs.

Three baked pastry triangles filled with spinach, onion, sumac and lemon.

Three fried pastries filled with akkawi cheese and parsley.

Crisp shredded pastry nest with ashta cream and pistachio, drizzled with orange-blossom syrup.

Four pieces of layered pastry with pistachio and syrup.

Creamy rice pudding with rose water and cinnamon.

Seasonal fruit with a squeeze of orange and fresh mint.

Fresh lemon, mint and a little sugar over ice.

Squeezed to order.

Chilled salted yogurt drink with dried mint.

Lightly spiced with cardamom, served in a small cup.

Black tea with fresh mint, sugar on the side.