The Menu

Handcrafted Tunisian pastries — filo, semolina, almond, and honey — made in small batches from family recipes.

Pistachio Baklava

Paper-thin filo layered with crushed pistachios and soaked in orange-blossom honey syrup. Crisp, fragrant, and unmistakably Tunisian.

Semolina diamonds stuffed with spiced date paste, fried until golden and finished in honey. A timeless Tunisian classic.

Delicate almond-paste crescents — "gazelle horns" — scented with orange blossom and dusted in powdered sugar.