Daily Dine

Hand-crafted Cypriot halloumi lightly charred over open flame, drizzled with local honey and finished with toasted sesame and wild garden oregano.

Slow-cooked North African chickpeas simmered with tender baby spinach, preserved lemons, and a complex blend of aromatic saffron and cumin spices.

Chilled orzo pasta tossed with sun-ripened cherry tomatoes, crisp cucumbers, and a vibrant herb dressing made from fresh mint and olive oil.

Layers of roasted eggplant and spiced mountain lentils topped with a rich, silky béchamel sauce and baked until golden and bubbling.

Traditional herb-packed chickpea fritters served with a creamy tahini swirl, pickled red cabbage, and warm, hand-stretched artisan flatbread.

Creamy Arborio rice slowly prepared with a medley of foraged mushrooms, aged vegetarian Parmesan, and a delicate touch of white truffle essence.

Aerated Greek feta cheese whipped to a cloud-like consistency, finished with a generous drizzle of truffle-infused honey and cracked black pepper.

Soft potato dumplings pan-seared and tossed in a vibrant sun-dried tomato pesto with toasted pine nuts and fresh garden basil leaves.