Notre chef, qui a plus de onze ans d'expérience dans des restaurants à Téhéran, prépare une authentique cuisine persane : non seulement il sert des plats traditionnels iraniens cuisinés sur place tels que le ghormeh sabzi, le gheymey nesar, ou le zereshk polo, mais il a aussi suivi en Iran la formation particulière pour préparer et cuire les koubideh - sa cuisine est équipée du grill spécial nécessaire importé d'Iran - et d'autres brochettes comme les chello koubideh ou les baal kebabi. Tous les desserts, tels que la glace iranienne au safran et pistaches ou le maadjoun, sont aussi faits maison.
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