ROJBAS RESTAURANT

A selection of various cheeses, usually served with bread. Ideal for ending the meal on a savory note before dessert.

Rich and sweet oriental pastry made of layers of phyllo dough, chopped pistachios, and soaked in syrup. Crispy and melt-in-your-mouth.

Traditional hot pastry made of angel hair (kadaif) and melted cheese, all drizzled with syrup. A unique blend of crispy and soft textures.

The chef's special dessert of the day. Ask your server for the current selection.

Homemade yogurt served with honey. A simple, fresh, and creamy dessert.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Creamy inside and crispy on top.

Famous Italian dessert with coffee, mascarpone, and ladyfingers sprinkled with cocoa. Creamy and fragrant.

Light and airy dark chocolate dessert. Rich in cocoa flavor with a melting texture.

Poached meringue floating on vanilla custard, often drizzled with caramel. A light and sweet classic dessert.

Classic espresso, short and strong.

Decaffeinated coffee, retaining the taste of espresso.

Espresso with a touch of hot milk or milk foam.

Large creamy and smooth latte.

Espresso topped with a thick milk foam, often sprinkled with cocoa.

Warm, sweet, and comforting cocoa and milk drink.

Hot chocolate topped with a generous layer of whipped cream.

Selection of teas (black, green) or herbal infusions.

Still natural mineral water.

Italian natural sparkling mineral water, finely bubbly.

French natural sparkling mineral water.

Very sparkling natural carbonated spring water.

Classic sweet carbonated cola soda.

Bottled fruit juices.

Freshly squeezed juice from fresh fruits.

Sweet carbonated lemon-flavored soft drink.

Carbonated energy drink.

Classic French blonde lager beer, light and refreshing.

French dark beer with notes of caramel and roasted malt.

Portuguese lager beer, golden and balanced.

Tequila-flavored beer, sweet and festive taste.

Alcohol-free version of the famous Belgian abbey beer.

Belgian blonde draft beer, fresh and slightly bitter.

Belgian abbey beer on tap, rich and fruity.

Premium French lager draft beer.

India Pale Ale, beer with a pronounced bitterness and hoppy aromas.

Unfiltered Belgian white beer, with notes of citrus and coriander.

Standard lager beer pint at a reduced price.

Beer mixed with Picon, an orange-based bitter. A popular aperitif drink in northern and eastern France.

Selection of alcoholic cocktails at reduced prices.

Alcohol-free version of the Mojito, refreshing with mint and lime.

French anise liqueur, served diluted with fresh water.

White wine mixed with fruit cream (blackberry or blackcurrant).

Italian vermouth, sweet and aromatic, served dry or on ice.

Selection of classic aperitifs: fortified wine (Porto) or bitters (Campari, Suze).

Small shot of whisky.

Standard shot of whisky.

Premium brand whisky.

Distilled white spirit, neutral and pure.

Bitter and sparkling Venetian cocktail based on Aperol and Prosecco.

Classic gin cocktail, lemony and lengthened with soda water.

Tangy Mexican cocktail with tequila and lime, often served with a salted rim.

Fruity and visually striking cocktail evoking a sunrise.

Elegant and pink cocktail with vodka and cranberry.

Simple and popular mix of rum and cola with lime.

Fruity and sweet cocktail based on vodka and various fruit juices.

Very popular Cuban cocktail, refreshing with mint and lime.

Alcohol-free version of the Mojito.

Red wine from the Bordeaux region, generally tannic and structured.

Red wine from the Rhône Valley, often spicy and fruity.

100% Merlot red wine, round and smooth.

Dry and pale rosé wine, typical of Provence, with fruity notes.

Dry white wine from the Chardonnay grape variety.

Dry and crisp white wine with citrus aromas.

Chablis, dry white wine from Burgundy, mineral and elegant.

Bordeaux wine served in a pitcher (quarter or half).

Rhône Valley wine served in a pitcher.

House white wine served in a pitcher.

House rosé wine served in a pitcher.

French aged brandies.

Very fragrant pear eau-de-vie.

Yellow plum eau-de-vie, a specialty from Eastern France.

Plum eau-de-vie.

Normandy apple eau-de-vie.

Peppermint liqueur, served very cold.

Turkish/Kurdish anise-flavored spirit, served diluted with water (it turns white).

Small bottle of Rakı.

Large bottle of Rakı.

Classic Caprese salad with tomato slices, fresh mozzarella, and basil.

Essential bistro starter: hard-boiled eggs topped with mayonnaise.

Simple seasoned tomato salad.

Assortment of various raw vegetables (carrots, cucumbers, etc.) with vinaigrette.

Plate of assorted sliced cold cuts (salami, ham, etc.).

Soup or broth prepared according to the day's inspiration.

Dolma: rolled vine leaves stuffed with an aromatic rice mixture.

Fried chickpea balls: crispy bulgur balls stuffed with spicy meat.

Crispy savory pastry made of phyllo dough and filled with cheese.

Spicy chickpea fritters. Crispy outside, tender inside.

Tzatziki or Cacik: fresh preparation based on yogurt, cucumber, and garlic.

Spicy salad or dip made from finely chopped vegetables (tomatoes, peppers).

Creamy chickpea and tahini (sesame) dip, a classic of Oriental cuisine.

Smoked eggplant caviar mixed with other vegetables.

Traditional mixed salad (often tomato, cucumber, cheese).

A large assortment of all cold and hot starters, perfect for discovering multiple flavors.

Large tasting platter of various cheeses.

Large platter of assorted cold cuts to share.

The best of both worlds: assortment of cheeses and cold cuts.

Salad from the Southwest of France with confit duck gizzards.

Rustic and hearty salad with bacon and cured ham.

Fresh seafood and smoked fish salad.

Salad with Italian flavors with mozzarella and anchovies.

Classic mixed salad with ham and cheese.

Chicken salad with crunchy vegetables.

Famous Provençal salad with tuna and hard-boiled eggs.

Classic duo of avocado and shrimp served on salad.

Sweet and savory salad with goat cheese toasts with honey.

Fresh Mediterranean salad with feta and olives.

Tender lamb pieces grilled on a skewer over a wood fire.

Marinated and grilled chicken pieces on a skewer.

Spicy minced meat skewer (Kefta type) grilled.

Adana Kebab: long skewer of grilled spicy minced meat.

Grilled lamb chops, juicy and flavorful.

Grilled and crispy chicken wings.

Grilled spicy beef and lamb sausages.

Assortment of different grilled meats to taste everything.

Beautiful piece of marbled beef grilled over a wood fire.

Very tender grilled beef slices (often fillet).

Simple grilled ground beef steak.

Grilled ground meat steak topped with a fried egg.

Complete meat-free platter composed of various side dishes.

Dish combining grilled eggplants and minced meat.

Chicken dish served with garlic yogurt and tomato sauce, on bread.

Turkish specialty: grilled meat served on a bed of yogurt-smoked eggplant puree.

Grilled meat served with eggplant caviar.

Kebab rolled in lavash bread, cut into pieces and topped with tomato and yogurt sauce.

Famous dish from Bursa: döner meat on pide bread pieces, topped with tomato sauce and hot butter, served with yogurt.

Kebab variation with meatballs, tomato and yogurt sauce.

Chicken sautéed with vegetables served in a hot dish (tawa).

Kurdish festive rice dish (Perde Pilav), cooked in a dough crust with chicken and dried fruits.

Stewed dish reminiscent of Menemen or Shakshuka, rich in vegetables.

Lamb and vegetable sauté served hot.

A grand feast to share, featuring the house's best specialties: various grills, pide, lahmacun, and special rice. Ideal for discovering Kurdish cuisine in a group.

Economical lunch menu with two courses.

Full lunch menu with three courses.

The chef's special dish cooked today.

Simple omelette served with garnish.

Omelette filled with melted cheese.

Omelette with diced ham.

Full ham and cheese omelette.

Hot sandwich on white bread, ham and gratinated cheese.

Croque-monsieur topped with a fried egg.

Classic burger with steak, cheddar, and crudités.

Simple pizza with tomato base and cheese.

Pizza topped with various vegetables.

Rich pizza with four types of cheese.

Pizza base with cream and smoked salmon.

Pizza topped with chicken and vegetables.

Hearty pizza with minced meat and egg.

Turkish boat-shaped pizza, topped with spinach and cheese.

Turkish boat-shaped pizza, generously topped with melted cheese (Kasar).

Turkish boat-shaped pizza, topped with spicy Turkish sausages (Soudjouk) and cheese.

Turkish boat-shaped pizza, topped with meat and vegetables.

Assorted pide with multiple toppings.

Often called 'Turkish pizza', it's a very thin flatbread topped with a mixture of minced meat and herbs, baked in the oven. Often eaten rolled with salad and lemon.