Showing 1–12 of 15 results
Light-roast gahwa brewed with cardamom and cloves, served in a dallah with three Medjool dates.
Caramelised on top, creamy in the middle. Served with a drizzle of date syrup.
Baked every morning: 27 layers of French butter, crisp outside, soft inside.
A warm slice of sticky date cake with toasted walnuts and tahini caramel.
Ristretto with a thin layer of velvety microfoam. Strong, short and silky.
Espresso, pistachio cream and cold milk with a soft note of rose water.
Strong black tea slow-boiled with milk, cardamom and a pinch of saffron.
Fresh lemon and garden mint blended with ice. Bright and cooling.
Our croissant filled with pistachio cream and crisp kunafa, topped with crushed pistachio.
Belgian dark chocolate melted into warm milk, finished with saffron cream.
Light sponge soaked in three milks with saffron and cardamom, finished with cream.
Espresso over cold milk, sweetened with condensed milk. Smooth and gently sweet.
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