Four types of hard cheese, pretzel bread, olive oil with balsamic vinegar, and nuts

Two eggs, in tomato sauce, peppers and garlic, cooked for a long time. The dish comes with pretzel bread.

On a bed of tzatziki/seasonal avocado, garlic, radish, seasonal fruit, fine olive oil, parsley and coriander

A mix of lettuce and green leaves, walnuts, Parmesan, seasonal fruit, with citrus vinaigrette sauce.

Tamar tomatoes, colorful peppers, cucumber, kohlrabi, carrots, olive oil, Kalamata olives, feta cheese and sorrel

Burrata on a bed of lettuce and cherry tomatoes in pesto sauce, with a little balsamic and green oil, garnished with a leaf of parsley

On a bed of beef labneh, with capers, radish and green oil

Oven-baked Camembert with cherry jam, bruschetta

2 fried cigars filled with sea fish, chuma pepper, parsley, coriander and pickled lemon. Served with 3 cocottes - amba aioli, tomato basket, cucumbers and gherkins.

Fried cigars filled with halloumi cheese and pesto, served with small cocottes of jam, garlic aioli, and tomato salsa.

Colorful tomato slices, beef mozzarella cheese, served with garlic confit and balsamic vinegar on a bed of pesto

Parmesan/garlic

Pretzel

Hamburger bun