Jet Set Restaurant

Fresh starter made of creamy yogurt and diced cucumber. Seasoned with dried mint and herbs. Enjoyed chilled, often with bread.

Preparation based on yogurt mixed with wild Persian shallots (mountain garlic). Pungent and distinct but mild garlicky flavor.

Cooked spinach mixture and thick yogurt. Seasoned with garlic and mild spices. Creamy texture and vegetal flavor.

Traditional Russian salad very popular in Iran. Rich mixture of potatoes, chicken, peas, and pickles bound with mayonnaise.

Finely chopped salad of tomatoes, cucumbers, and onions. Seasoned with lime juice (verjus) and dried mint. Very refreshing and crunchy.

Creamy chickpea purée, tahini (sesame paste), lemon, and garlic. Served with a drizzle of olive oil.

Vegetarian dish from northern Iran. Grilled and smoked eggplants mixed with tomato, garlic, and eggs. Melting texture and pronounced smoky flavor.

Fried and mashed eggplants, topped with kashk (tangy fermented whey), fried mint, and onions. Rich umami flavor.

Levantine version of eggplant caviar, mixed here with yogurt for extra creaminess.

Thick Persian omelet with fresh herbs (parsley, cilantro, dill, chives). Dark green, fragrant, and dense.

Fresh cheese plate (feta-type) served with an abundance of fresh herbs and walnuts. Eaten by rolling everything in bread.

Hollowed-out eggplant stuffed with a mixture of rice, minced meat, and herbs, simmered in tomato sauce.

Whole bell pepper stuffed with a flavorful mixture of rice, meat, and mild spices.

Rolled vine leaves containing rice, herbs, and sometimes meat. Served warm or cold.

Creamy soup made with pearl barley, carrots, and chicken broth, often thickened with cream (white sauce).

Simple and fresh mixed salad with seasonal vegetables.

Toasted warm goat cheese served on a bed of green salad. The classic hot and cold.

Sweet and savory salad mixing various fresh vegetables and fruits.

Thinly sliced raw salmon, marinated in a lemon and olive oil vinaigrette.

Duck or goose foie gras, served with toasted bread. Rich and melt-in-your-mouth.

Assortment of hot and cold starters to share. Ideal for discovering several specialties.

Pieces of turkey fillet marinated in saffron and grilled. Served with special rice garnished with raisins and almonds.

Marinated lamb fillet cubes, interspersed with grilled peppers.

Baby chicken marinated in lemon juice and saffron, then grilled. Tender and tangy.

Boneless version of baby chicken marinated in saffron. Easy to eat and very tender.

The signature Iranian kebab. Minced lamb meat, mixed with onions and spices, molded onto a wide skewer and grilled.

Chicken variant of Koubideh. Minced and seasoned chicken meat, grilled on a skewer.

Flattened and marinated lamb fillet, grilled to achieve very tender and flavorful meat.

Marinated lamb chops grilled on a skewer. Juicy and fragrant.

Thick cubes of marinated lamb fillet, grilled to remain pink and tender inside.

Combination of two classic skewers: one Bargue (fillet) and one Koubideh (minced meat).

Duo of skewers including a Tchenjeh (fillet pieces) and a Koubideh (minced meat).

Tasting platter including a variety of grilled skewers, served with rice.

Iconic Persian stew, rich and dark. Duck simmers in a thick sauce made from ground walnuts and pomegranate molasses, offering a unique sweet and savory taste.

Lamb meat stew with yellow split peas (lappeh), cooked in a saffron tomato sauce and topped with fried eggplants.

The national herb stew. Mixture of sautéed herbs (parsley, leek, fenugreek), lamb, red beans, and dried lemons (limou amani) for a tangy and fragrant flavor.

Vegetarian stew made with okra cooked in a spicy tomato sauce.

Braised chicken thigh served with saffron rice garnished with barberries (zerechk), small tangy red berries.

Tender lamb shank served with green rice mixed with fava beans and plenty of dill.

Lamb shank slowly braised until tender, served with saffron white rice.

Tender grilled beef piece, served with a spicy pepper sauce.

Grilled ribeye steak served with parsley butter.

Impressive beef cut to share, grilled to your liking.

Whole or fillet sea bass, prepared with herbs and mild spices.

Saffron and lemon marinated salmon cubes, grilled on a skewer.

Large grilled shrimp, served on a skewer.

Selection of aged cheeses.

Persian pastry resembling a large chouquette, filled with light cream flavored with rose water.

Cream roll cake, often flavored with sweet spices.

Walnut or pistachio pastry, soaked in sweet, fragrant syrup.

A mix of several desserts and pastries from the menu.

Upside-down caramelized apple tart, served warm.

Chocolate cake with a molten center, served with candied cherries.

Egg custard topped with liquid caramel.

Mixture of fresh seasonal fruits.

Slices of fresh melon, served in season.

Traditional saffron and rose water ice cream, containing pieces of ice cream and pistachios.

Frozen Persian dessert made of fine starch vermicelli semi-frozen in a rose water and lemon syrup.

Combination of saffron ice cream (Bastani) and vermicelli sorbet (Faloudeh).

Quick lunch formula including two courses (starter+main or main+dessert).

Wheat semolina served with vegetables, meat, and broth.

Full menu starter, main, and dessert to choose from a selection.