Aux trois arbres

A creamy chickpea puree mixed with tahini (sesame paste). Seasoned with za'atar, a Middle Eastern spice blend. Best enjoyed with bread.

Fried balls made from crushed chickpeas and herbs. Crispy on the outside and soft on the inside. Served with a sesame sauce and pickled vegetables.

Fresh salad highlighting melting eggplant. Accompanied by grilled peppers and a rich sesame sauce. Tender texture enhanced by the crunch of pine nuts.

A creamy preparation based on Greek yogurt and grilled zucchini. Flavored with dill and garnished with crunchy seeds. A fresh dish, similar to tzatziki but with more texture.

Tomatoes and peppers slowly cooked to concentrate their sweet and smoky flavors. Served on labneh, a creamy and tangy strained fresh cheese.

Homemade fries cut and fried until golden. Served with a mayonnaise flavored with fresh herbs. Crispy and tasty.

Marinated chicken skewer, grilled to achieve tender and juicy meat. Accompanied by fragrant bulgur. Citrus notes (lemon, orange) bring freshness to the dish.

Minced meat skewer (beef and lamb) grilled, enriched with pistachios. Served with smoked eggplant puree. A dish rich in oriental and spicy flavors.

Delicately cooked white fish fillet. Served with pearl couscous (larger than fine semolina) and melting vegetables. A light and aromatic dish.

An assortment of three popular starters (houmous, eggplant, borani). Ideal for tasting several Mediterranean flavors in one dish. Served with homemade bread.

A complete dish without animal products, centered around crispy falafels. Garnished with salad, marinated and fresh vegetables. Drizzled with a creamy tahini sauce.

A large Greek-inspired mixed salad with feta and Kalamata olives. Sweet and savory mix thanks to Corinthian raisins and candied vegetables. Fresh and nourishing.

Airy and rich chocolate dessert, made with intense dark chocolate. Enhanced with toasted hazelnuts for crunch. Light and melting texture.

Gently poached pear in spiced red wine until tender. Served with a rich mascarpone cream. A fruity and comforting dessert.

Traditional dessert made from toasted semolina, sweet and flavored. Served hot with an elastic Turkish ice cream rich in milk. Unique grainy texture and pistachio flavor.

Traditional Turkish flatbread, soft and slightly airy. Baked in the oven, it is ideal for accompanying mezzes or scooping up dishes. Soft texture and thin crust.

Refreshing cocktail based on white wine. Balance between the acidity of lime and the sweetness of brown sugar.

Tequila-based cocktail enhanced by the spicy ginger of ginger beer. Complex notes of bitters and lime. A sparkling and full-bodied drink.

Italian variation of the Spritz using lemon liqueur. Mixed with sparkling Prosecco wine. Sweet, lemony, and bubbly.

Classic Cuban cocktail based on white rum. Mix of fresh mint, lime, and sugar. Very refreshing, served with crushed ice.

Classic and powerful cocktail based on American whiskey (Bourbon). Flavored with bitters and slightly sweet. Served neat, usually over a large ice cube.

A twist on the Moscow Mule using Raki (aniseed alcohol) as a base. The aniseed flavor blends with the spiciness of ginger. Fresh and original.

Simple and timeless mix of gin and sparkling tonic water. Bitter and refreshing. Often garnished with a slice of lemon or cucumber.

Sparkling version of the Negroni where gin is replaced by Prosecco. Bitter and complex with an original touch of cocoa. Elegant and aperitif.

Vodka-based cocktail with a sweet touch of grenadine. Enhanced by a spicy note of chili. A balance between sweetness and warmth.

Refreshing non-alcoholic drink with vegetal notes. Combines the freshness of cucumber and basil with the floral sweetness of elderflower. Sparkling and light.

Floral and tangy mocktail. The distinctive scent of violet is balanced by fresh lemon juice. Served topped with sparkling water.