Dishes cooked daily with local ingredients

Slow‑cooked lamb over basmati rice scented with cardamom and black lime, served with house daqoos.

Local chicken smoked Hadrami‑style over golden mandi rice, with yogurt and mint salad.

Hand‑minced lamb kofta with parsley and onion, grilled over oak charcoal and served with tandoor bread.

Lamb chunks marinated overnight in Najdi spices, grilled until the edges char.

Hummus with tahini, smoked mutabbal, vine leaves, and house pickles with hot bread from the oven.

Falafel fried to order, with lemon tahini, parsley and roasted tomatoes.

Thin pastry filled with spiced lamb, coriander and pepper, served with tamarind sauce.

Nabulsi kunafa with golden threads and fresh cream, pistachios and rose‑water syrup.

Layers of pastry soaked in milk and cream, baked golden and topped with raisins and walnuts.

Lightly roasted coffee brewed Najdi‑style, served in a dallah with sukkari dates.

Tea brewed slowly with fresh mint, sweetened to taste.

Orange, mint lemonade or mango, pressed to order in front of you.