Salt-cured fish preserved in aromatized olive oil, sliced and served with garlic, parsley and spicy tomato sauce.

Catch of the day with lemon, olive oil, capers and fresh greens.

Sashimi-cut fish of the day with Japanese soy, apple vinegar, ginger, green peppers, malagueta and a fresh strawberry dressing.

Three fish varieties prepared each in its own way, with wild-caught shrimp and raw calamari.

Local calamari, wasabi, Japanese soy, shredded nori and ginger veggies.

Lebanese wild-caught shrimp, grapefruit, organic mixed leafy greens, dried garden aromatics and vinaigrette.

Made with local chickpeas, topped with our garden's olive oil.

Eggplant smoked over oak wood, tahina, fresh lemon, toasted sesame and olive oil.

In-house pickled and fermented vegetables.

Our special recipe — pickled cabbage leaves filled with walnuts, almonds and bell pepper.

Char-grilled local octopus with smoked tomato, grilled green chili and an octopus-consommé dipping sauce.

Fresh local octopus sautéed in olive oil, garlic, lemon, coriander and mixed herbs. Served on Mediterranean herb mashed potato.

Al dente tagliolini with fresh local cuttlefish in its own ink, finished with chili-infused olive oil.

Fresh local cuttlefish, traditionally slow-cooked in its own ink with olive oil.

Freshly grilled calamari with sautéed carrots in cumin-infused orange juice, green herb oil and a balsamic reduction. Served with grilled lemon and chili.

Fresh local breaded calamari with caper berries and a vegan tartare sauce.

Local fish kibbeh balls filled with sea fennel, sunflower seeds and an onion-saffron mix, with lemon-caper sauce.

Fresh fish liver sautéed and spread on crispy sourdough with parsley, black pepper and fleur de sel.

Cream of vegetables in our homemade shellfish broth with wild shrimp and fresh crab — hearty and flavorful.

A comforting blend of creamy vegetables in our homemade fish broth, generously laden with mixed rockfish fillets.

Sautéed with coriander, garlic, lemon and mixed spices.

Our special cut.