Mala Bavo

An assortment of various appetizers, ideal for discovering multiple flavors in one plate. Usually includes cold preparations based on vegetables, yogurt, and spices. To share or enjoy as a main starter with bread.

A large tasting platter of traditional Kurdish appetizers designed for two people. Offers a variety of textures and tastes, from creamy to crunchy. Perfect for starting the meal in a convivial way.

Fried patties made from grated zucchini, eggs, and fresh herbs. Crispy on the outside and soft on the inside. Served hot, often with a yogurt sauce.

Savory pastry made of thin layers of filo dough stuffed with melted cheese. Baked until golden for a crispy and flavorful result. A comforting classic served hot.

A creamy puree of grilled and smoked eggplants, seasoned with garlic and olive oil. Smooth and silky texture with a characteristic smoky flavor. Enjoyed as a dip with fresh bread.

A creamy spread made from crushed chickpeas, tahini (sesame paste), lemon, and garlic. Rich and nutty. A must-have in Oriental cuisine, served with a drizzle of olive oil.

Finely chopped salad of tomatoes, peppers, onions, and herbs, seasoned with spices. Very refreshing with a spicy touch. Adds freshness and crunch as a side dish.

A fresh preparation of thick yogurt mixed with diced cucumber, garlic, and dried herbs. Similar to Greek tzatziki. Ideal for soothing the palate after spicy dishes.

Hollowed-out zucchini stuffed with a fragrant mixture of rice, crunchy pine nuts, and sweet currants. Served with tomato sauce and garlic yogurt. A complete vegetarian dish blending sweet and savory.

Whole roasted eggplant stuffed with a mixture of stewed vegetables. The eggplant flesh becomes tender and absorbs the flavors of the stuffing. A rich and flavorful dish, served hot.

A stew of simmered vegetables (tomatoes, peppers, onions) baked in the oven with an egg on top. Similar to shakshuka. To be enjoyed by dipping bread into the runny yolk and sauce.

Juicy meatballs served on crispy bread, all generously topped with tomato sauce and yogurt. A mix of hot-cold and crispy-tender textures. A hearty and traditional dish.

Tender skewer of marinated and grilled lamb, served on a creamy eggplant puree enriched with béchamel (Hünkar Beğendi). The smoky meat pairs perfectly with the creamy sweetness of the eggplant.

A twist on the classic burger, incorporating a crispy zucchini fritter (Mujwer) instead of or in addition to the meat. Offers a vegetarian alternative or an original texture. Served with fries.

Kurdish hamburger topped with a spicy traditional meatball (Kufte) instead of the standard ground beef patty. Authentic oriental flavors in a burger format. Served with fries.

Seasoned minced meat skewers, grilled. The outside is seared and the inside remains juicy. Usually served with rice or bulgur.

Lamb chops marinated in Kurdish spices then flame-grilled. The meat is tender and fragrant with a smoky flavor. A prime dish for lamb lovers.

Pieces of marinated chicken thigh to ensure tenderness and flavor, then grilled on a skewer. The marinade adds spicy and citrus notes. Served golden and juicy.

Beef cubes marinated at length to tenderize them, then grilled on a skewer. The meat is rich in flavor thanks to the spices. A grilling classic.

A plate combining several types of grilled meats (chicken, lamb, beef, kefta). Ideal for tasting everything. Served with the usual accompaniments.

A huge platter of various grilled meats designed for sharing among four people. Convivial and festive, it allows you to discover all of the chef's grilled specialties.

Portion of crispy fried potatoes. A classic and universal side dish.

Eastern dessert composed of multiple layers of fine filo pastry, garnished with pistachio slivers and soaked in sweet syrup. Crispy, melt-in-your-mouth, and very sweet.

Dessert prepared with vermicelli pasta (angel hair), cooked until golden and crispy, then soaked in syrup. Often garnished with nuts or pistachios.

Thick and creamy plain yogurt served with a generous drizzle of honey. A simple, fresh, and light dessert to end the meal.

Rich vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the cold cream and the warm caramel.

Iconic hot dessert made of crispy angel hair stuffed with stretchy melted cheese, all drizzled with hot syrup. A unique mix of sweet and savory textures and flavors.

Rhône Valley red wine. Generally fruity and spicy with a good structure. Pairs well with grilled meats.

Red wine from the South of France. Smooth and easy to drink, with ripe fruit notes.

Bordeaux red wine. Tannic and elegant, with red fruit aromas and sometimes oak notes.

A cru from Beaujolais. Light, fruity, and lively red wine, with aromas of strawberry or raspberry.

Prestigious Bordeaux red wine. Complex, structured, and often mineral, with good aging potential.

Yakut is one of the most well-known Turkish red wines. Produced in Anatolia, it is robust, tannic, and rich in red fruits.

Dry white wine from the South of France. Aromatic, floral, and fresh.

Very popular international white grape variety. Produces a dry, buttery white wine, sometimes with citrus or vanilla notes.

Italian sparkling wine. Light, fruity, and bubbly, ideal as an aperitif.

Dry white Burgundy wine made from Chardonnay. Known for its minerality, freshness, and flint notes.

Rosé wine from the South of France. Refreshing and fruity, perfect for summer.

Rosé wine from organic farming. Natural and fresh.

Venetian cocktail based on Aperol (orange bitter), Prosecco (sparkling wine), and soda water. Bright orange, bittersweet, and sparkling.

A variation of the Spritz using Campari instead of Aperol. More bitter and with a more intense red color.

Very fresh cocktail based on Prosecco and elderflower syrup, with fresh mint and lime. Floral and light.

Classic Cuban cocktail mixing rum, sugar, lime, soda water, and crushed fresh mint. Refreshing and tangy.

Simple and effective mix of rum, cola, and fresh lime juice. Sweet with a hint of acidity.

Traditional French Antilles drink. Just agricultural rum, a little sugar, and a lime zest. Strong and aromatic.

Fruity cocktail based on tequila, reminiscent of Tequila Sunrise but with added pineapple. Sweet and colorful.

Version of the Moscow Mule. Vodka, lime juice, and ginger ale. Fresh and slightly spicy thanks to the ginger.

Variation of the Brazilian Caipirinha where cachaça is replaced by vodka. Crushed lime and sugar. Simple and strong.

The classic highball. Gin and tonic water, often served with a slice of lemon or cucumber. Bitter and refreshing.

Iced and fruity strawberry cocktail. Sweet and tangy.

Energizing cocktail combining vodka, coffee liqueur, and fresh espresso. Creamy with a nice foam on top.

Comforting hot drink made with rum, hot water, honey, and lemon. Ideal for warming up.

Mix of beer, lemonade, and grenadine syrup. Mild, sweet, and low in alcohol.

Beer mixed with Picon, an orange bitter. Unique flavor of bitter citrus and caramel.

Classic Dutch blonde lager. Light and refreshing.

Choice between a Pelforth beer (dark or blonde) or a Panaché (beer and lemonade mix).

Belgian abbey beer. Round, malty, and slightly fruity.

Refreshing wheat beer with notes of citrus and spices.

Belgian India Pale Ale. Hoppy, with a pronounced bitterness and fruity aromas.

Large pint of Pelforth beer.

Large pint of Heineken.

Large pint of Affligem abbey beer.

Large pint of Affligem Blanche.

Large pint of Vedett IPA.

Large pint of Monaco (beer, lemonade, grenadine).

Large pint of Picon beer.

Glass of Côtes du Rhône red wine at Happy Hour price.

Glass of white wine selected by the restaurant.

Glass of rosé wine selected by the restaurant.