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Food here begins with Levantine* roots, shaped through Mediterranean** dishes and French technique and guided by instinct rather than rules.
It’s food that tells a story; It’s real, It’s layered and personal.
Everything is made with care, most of it from scratch by a single set of hands, using ingredients sourced from local Tbilisi farmers and a few things smuggled (legally!) back from the Chef’s homeland – Jordan 
Dishes are served one by one, no piles, no rushing; just flavors that build into something truly enjoyable.
* Levantine Region: The Eastern Mediterranean region historically known as the Levant, encompassing modern-day Jordan, Palestine, Lebanon, Syria, and parts of neighboring coastal lands, where cultures and cuisines have long intertwined.
** Mediterranean Cuisine: A broad culinary tradition spanning the countries surrounding the Mediterranean Sea — including Italy, France, Spain, Greece, Turkey, Egypt, North Africa and The Levantine Region — shaped by regional climates, coastal ingredients, and centuries of shared food culture.
Choose From
• Amuse-Bouche • Entrées • Main Courses • Side Dishes • Condiments • Palette Cleansers •
• Desserts & Petits Fours • Mocktails • Hot Drinks • Tasting Flights •
• Amuse-Bouche •
Tiny, playful bites that open up your appetite for the meal.
– Bayda –
Bayda: An egg shell filled with creamy truffle-infused scrambled eggs with glazed rosemary potatoes, topped with cured egg yolks, next to crispy potato skins and red cabbage crisps.
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Main Ingredients: Eggs, Potatoes, Butter, Cream cheese, artificial Truffle Oil and Paste, Red cabbage, Rosemary, Shiitake Mushrooms.
Similar Dishes:
Batata wu Baid / Mfarraket batata (Levant Countries), Tortilla Española (Spain), œufs brouillés (France).
Dish name meaning:
Bayda means an Egg in Arabic (بيضة). It was chosen to honor the egg in its purest form; humble, essential, endlessly adaptable. An ingredient that carries both comfort and possibility, blending effortlessly with spices and flavors while remaining the heart of the dish.
The Story:
This dish takes me back to early school mornings in winter at my grandparents’ house back in Irbid; sitting on the floor warming my hands in front of the sobba watching Spacetoon on TV with my siblings and cousins before going to school, while Sitto (my grandma) made breakfast; Baid wu Batata and chocolate milk.
It was simple, but it felt like everything.
– Rosa Dal Cielo –
Rosa dal Cielo: Crispy Saj bread tuile filled with Labneh and topped with black olives Tapenade, drizzled with balsamic vinegar, extra virgin olive oil, and fresh dill.
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Dish name meaning:
Rosa del Cielo means Heaven’s rose in Italian. It was chosen to honor the believe that “the olive tree is surely the richest gift of Heaven” as Thomas Jefferson said. The dish was planned to honor this essential ingredient as a gift from heavens
The Story:
This dish gathers everything I cherish about olives: the act of harvesting, the patience of pickling, the transformation into oil. this love began with the black olives once hand-picked from the tree that stood before my grandparent’s home in Irbid. My grandma used to pickle them in bottles then they were always around on the kitchen table, soaked in Jenin olive oil waiting to be eaten alone or with labneh Jarashiyeh scooped in a warm, charred piece of bread.
• Entrées •
Opening courses designed to stimulate the appetite, combining seasonal ingredients with balanced Levantine–Mediterranean flavors
– Trio Sliders –
Trio Sliders: Three mini olive oil buns and falafel burgers, each paired with a velvety hummus, and finished with distinct oils, spices and other toppings highlighting three different cuisines; the Classic Levantine cuisine, the Spanish – Latin American cuisine and the Asian cuisine.
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Dish name meaning:
“Trio” refers to the three small sandwiches served together, and “sliders” means mini, handheld buns. The name was chosen to reflect variety in a single course; one concept, presented in three different flavors.
The Story:
Growing up, Falafel was something woven into our daily life and i have always loved it as it is, yet I had never seen it treated as a centerpiece, never encountered it beyond street food, never watched it step into a different role on the table. Over time, that familiarity became a question. If falafel carries such depth of flavor, such technical precision in its preparation, why should its expression remain so narrow?
This dish is an exploration of that. By presenting falafel in multiple expressions, it reveals how one foundation can travel across flavors, textures, and world’s cuisines without losing its identity. It honors memory while allowing evolution; a quiet reimagining of something deeply familiar, offered with the care and attention usually reserved for dishes far more formal than the street ever required.
– Za’tar Picadillo –
Za’tar Picadillo: Two pieces of Crispy Wheat Tortillas holding Jenin-Za’tar-Paste-Coated Georgian Sulgoni Cheese and topped with a bright sour-spicy Pico de Gallo.
00.00 GEL
Main Ingredients: Wheat tortillas, paprika, Sulgoni cheese, Za’tar blend, Summaq, olive oil, Pico de Gallo (Tomatoes, red onions, corn, green apple, red cabbage, bell pepper; coriander, Jalape
nos, lime, cumin).
Similar Dishes:
Manaqeesh with Cheese & Za’tar (Levant Countries), Tyropita (Greece), Peynirli Börek (Turkey), Pinchos de Queso (Spain), Tacos (Mexico).
Dish name meaning:
“Za’tar” highlights the herb blend that gives the dish its Levantine identity, while “Picadillo” (meaning “finely chopped” in Spanish) points to the careful preparation, layered textures, and attention to detail. The name was chosen to showcase a fusion of traditions – Levantine flavors meeting Mediterranean technique – and to signal that this is a thoughtful, elevated dish built from simple ingredients with precision and care.
The Story:
This dish was born from my love of Za’atar and a desire to showcase it in a playful, elevated way; as a Taco. Growing up, a Jenin Za’atar sandwich, especially the ones made with charred pita, cheese and crispy vegetables, was my favorite late-night snack. It was simple, comforting, and full of flavor. I wanted to take that beloved combination and share it with my guests, transforming a familiar pleasure into a thoughtful, hand-held dish that celebrates both nostalgia and other cuisines i love.
– Lake Monster –
Lake Monster: Knafeh – battered shrimps, fried and set atop a velvety bed of cream cheese and home-made Tunisian harissa, gently pooled with a table-side pour of house-made shrimp bisque. Finished with charred grapefruit segments, green onions, and a dusting of pistachio.
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Disclaimer: While every effort is made to accommodate dietary requirements, dishes are prepared in a working kitchen environment, and trace amounts of allergens cannot be fully guaranteed.
Food containing Milk / Dairy / Lactose
