Hanaa

A traditional Algerian soup made from crushed green wheat (frik), giving it a unique smoky flavor. It contains tender meat and chickpeas in a spicy red broth. To be enjoyed hot, often accompanied by bread.

A rich and velvety Moroccan soup based on tomatoes, lentils, and chickpeas. Flavored with fresh herbs like coriander and parsley, and mild spices. It is a comforting dish often served to break the fast.

Crispy fried pastry leaves rolled and stuffed. The exterior is golden and crunchy, contrasting with the soft filling inside. Served with a fresh lemon and mint sauce to balance the fried aspect.

A dish of potatoes simmered in a garlic and paprika sauce. The distinctive feature is the addition of pennyroyal mint (flio), which provides intense aromatic freshness. Melting texture and slightly spicy flavor.

A cooked salad of grilled peppers and tomatoes, then crushed with olive oil and garlic. Silky texture and smoky taste. Enjoy by dipping bread or on toast.

Grilled eggplants marinated in chermoula, a sauce of herbs and spices (cumin, coriander, garlic). Accompanied by sweet tomatoes with cinnamon. A blend of Mediterranean and Maghrebi flavors, melting and fragrant.

Steamed fine pasta dish, typical of Algiers. Served with a white sauce flavored with cinnamon, chickpeas, and vegetables (often turnips). Light texture and delicate flavor.

Steamed durum wheat semolina, served with a vegetable and meat stew. The grain is light and airy, absorbing the flavorful broth. The emblematic dish of the Maghreb.

A traditional stew simmered for a long time. The beef chuck is cooked until very tender and melting, accompanied by seasonal vegetables in a rich and creamy sauce. Eaten with bread.

Whole flatfish pan-fried for two people. The white flesh is delicate, enhanced by a butter, lemon, and caper sauce. Croutons add crunch.

Tender lamb chop with its ribs, roasted with an aromatic herb crust. Served with a rich rosemary jus. The meat is juicy and pink.

An assortment of traditional fine pastries. They are mainly composed of dried fruits such as almonds, pistachios, and walnuts, often flavored with honey or orange blossom water. Dense and sweet texture, perfect with tea.

Berber crepe also called 'thousand-hole pancake'. It has a unique spongy and light texture. Here served with fresh cut fruit and a tangy pomegranate coulis.

A rich and creamy chocolate mousse revisited with a touch of olive oil and sea salt. The oil provides a silky texture and the salt enhances the cocoa flavor.

An oriental version of the classic Italian dessert. Incorporates halva (sesame-based confection) and pistachio cream. Nutty flavors and creamy texture.

Semolina cake soaked in syrup, typical of the Middle East. It has a grainy but very moist and sweet texture. Served here with candied apples and vanilla cream.

Traditional Algerian dessert made from rice flour and milk. Flavored with orange blossom water, it is creamy and fresh. Garnished with crunchy pistachios and honey.

Choice of side dish or assortment. Includes options like creamy mash, sautéed mushrooms, or seasonal vegetables.