Baraka Cuisine

Prunes,Turkish apricots, raisins. couscous.

Ageb NY strip beef and NZ lamb caseless sausage, Navy beans cassoulet, harissa,

Aged NY strip beef and NZ lamb sausage, fluffy, served on rounded grains of semolina, abundant vegetables, and savory broth.

classic chic pea custard,, harissa.

Smoked eggplant, roasted peppers, parsley, lebna.

Aged balsamic caramelized-onions , berber galette.

Preserved vegetables, harissa, chic pea flour.

Ageb NY strip beef and NZ lamb caseless sausage, Navy beans cassoulet, harissa,

Filos, almonds, ras el hanout, caramelized shallots.

fluffy, rounded grains of semolina, abundant vegetables, savory broth.

North African marinated olives.

Cheeses, Fig, olive oil, served with Zaatar bread.

Prunes,Turkish apricots, raisins. couscous.

Berber-style aromatic dish cooked in a heavy, earthenware pot, Chicken, cilantro, olives, preserved lemon, onion jam, served with roasted potatoes.

Aged NY strip beef and NZ lamb sausage, fluffy, served on rounded grains of semolina, abundant vegetables, and savory broth.

Roasted eggplant, feta, gruyère, olives, greens, served over couscous And tchekchouka.

Faroe island salmon, Moroccan Charmoula, okra, batata harra.

Fresh squeeezed lemons, rose petals, mint.

Fresh squeezed limes, lavender, wild oregano honey.

green tea, mint.

Non-alcoholic - Water - Sparkling

Lively, medium depth garnet red withan intense pink rim. The nose stands out for the intensity of fresh aromas of ripe red fruit, wild strawberries, currants and raspberries.

The golden yellow colour of this Blanc de Blancs and its delicate bubbles highlight the finesse of its effervescence. Its fruity nose with notes of yellow fruit, peach and apricot, gives way to a pleasant and soft palate.

Fresh tropical aromas with hints of mandarin and white spice. The palate has stone fruit and citrus with a creamy texture, mineral notes, vibrant acidity and classic saline characters.