Saba Levallois

Puree of smoked eggplants mixed with tahini (sesame paste). Garnished with fresh pomegranate and lemon for a tangy touch. A creamy and flavorful dip, ideal with bread.

A dish of whole warm chickpeas, seasoned with spices (cumin), olive oil, and harissa for a bit of spice. Rustic and comforting.

A salad of fresh herbs and bulgur, similar to Lebanese tabbouleh. Rich in flavor thanks to mint and coriander, with the crunch of toasted hazelnuts.

Whole roasted sweet potato until meltingly tender. Drizzled with tahini sauce and sprinkled with toasted dried fruits for a mix of soft and crunchy textures.

Classic hummus: a smooth cream of chickpeas and sesame (tahini), drizzled with olive oil. A Middle Eastern staple.

A base of mint-scented sesame paste, served with warm mushrooms sautéed in homemade pesto. A rich vegetarian umami dish.

A soft-boiled egg with a runny yolk, coated in a crispy falafel breading. Served on a smooth vegetable velouté.

Traditional dish of eggs poached in a simmered and spiced tomato and pepper sauce. Enjoyed hot by dipping bread.

Roasted sweet carrots, served on a bed of cumin-scented hummus. A marriage of sweet and earthy flavors.

Finely chopped vegetable salad (cucumber, tomato, onion), typical of Israel. Very fresh and crunchy, enhanced by nigella seeds.

Portion of classic potato fries, golden and crispy.

Fries made with sweet potato. They offer a slightly sweet flavor and a melting texture.

Fried white fish croquettes, crispy on the outside and soft on the inside. Served with a creamy garlic sauce.

Breaded and fried sea bass fillet, schnitzel style (Viennese cutlet). Served with a fresh virgin sauce made with olive oil and aromatics.

Salmon pieces wrapped in very fine kadaïf pastry threads and fried for an ultra-crispy result.

Fresh raw tuna cubes mixed with kiwi and herbs. Fresh and tangy seasoning with lime and sesame oil.

Raw salmon tartare combined with fresh fruits (mango, pomegranate) and avocado. A fresh dish with sweet and savory notes.

Crispy fried brick pastry leaves, stuffed with a traditional Tunisian mixture of tuna, potato, and egg.

Hearty dish composed of fried tuna pieces and Mediterranean vegetables, coated in a flavorful specific sauce.

Marinated salmon (gravlax) served with amba sauce, an Iraqi condiment made from fermented mango with spicy and tangy notes.

A sharing platter featuring fish roe: creamy tarama, salmon roe, and bottarga (dried mullet roe with an intense flavor).

Thin slices of bottarga (Mediterranean caviar) served with a runny soft-boiled egg and preserved lemon. A refined, salty, and iodized dish.

Creamy hummus topped with a generous portion of slow-cooked and confit minced beef. A rich and flavorful dish, often eaten with pita bread.

A variation of hummus topped with tender and juicy shredded lamb. The combination of lamb and chickpeas is a classic.

Dish combining melting fried eggplants and confit beef, all bound by a sesame sauce (tahini).

Four mini pita breads stuffed with caramelized cooked beef, enhanced by a mint sesame sauce. Flavorful bites.

Bone marrow roasted in the oven and seasoned simply with coarse salt. The marrow is fatty, rich, and spreads deliciously on toasted bread.

Glazed chicken wings with soy sauce, offering a sweet and savory taste and a sticky, indulgent texture.

Beef pieces quickly sautéed with onions and chili. A spicy and fragrant dish.

Fried chicken pieces coated in a sweet and sour sauce, garnished with cashews for crunch and mint for freshness.

Large meatballs made from a mixture of meat, rice, and plenty of fresh herbs. A fragrant traditional dish.

Dense and melting chocolate cake, served with ice cream flavored with boukha (typical Tunisian fig brandy).

A twist on French toast using bouscoutou (light Sephardic sponge cake), served with a rich zabaglione ice cream.

Traditional homemade fritters, likely served warm and sweet. A comforting delicacy.

Layered oriental pastry filled with crushed dried fruits and soaked in honey syrup. Served with pistachio ice cream.