Markar - Cuisine levantine, épicerie fine, vins d'Arménie

Pita bread sandwich filled with fried chickpea balls (falafel). Crispy on the outside and soft on the inside. Flavors of herbs and spices, usually served with a sauce.

Revisited version of croque-monsieur with pasterma (spiced Armenian cured beef). Toasted bread filled with melted cheese and cured meat with notes of garlic and fenugreek, served with a salad.

Traditional pastry (water börek) made of layers of boiled dough baked in the oven. Tender texture similar to lasagna, often filled with cheese and parsley.

Dish consisting of a hollowed-out eggplant filled with a flavorful stuffing. Tender and melting, served with starches and a yogurt sauce (tzatziki).

Assorted selection of small Mediterranean appetizers. Offers a mix of textures and flavors (hummus, eggplant caviar, pastries, etc.), ideal for sharing.

An original variation of beurek, prepared upside down like a Tatin tart. Crispy pastry and a savory or sweet filling depending on the recipe.

Thick and creamy yogurt served with sweetened blackberries and toasted almonds. A fresh and smooth dessert with a crunchy texture.

Strong coffee prepared with a very fine grind, unfiltered (Turkish style). The grounds remain at the bottom of the cup. Intense and rich aroma.

Assortment of traditional sweets (like baklava), made with phyllo dough, nuts, and syrup or honey. Flaky texture and very sweet flavor.