The welcome is warm and the Chef is friendly and relaxed. The 7 course menu is served in an informal, low-key atmosphere. The meal begins with a delicious focaccia mise en bouche, served warm and wrapped in paper, with three dips: a mildly tangy smoked tomato, a smooth almond cream, and a spicy green pepper salsa, tempered by a few mango cubes. Both the portions and the Chef’s explanations are generous. The simple fish filet, delicately marinated in a reduction of cabernet sauvignon, xérès and zaatar vinegar, is followed by spinach and cheese in filo dough with a special touch: dried yogurt prepared by Bedouins. The overall effect is a pleasing tart flavor. This is followed by a bouquet of langoustines, small fried fish with hollandaise, and lamb “bourguignon” with oyster mushrooms and bulgur. The dishes are well prepared and casually presented with few surprises. The dessert however is quite dramatic. The Chef lays out a large number of elements on a big paper cloth which compose a lovely, colorful painting with lots of contrasts and relief. Each person digs in with his or her own spoon to compose their own selection. We would have liked to have cream in the choux pastry, or a more exciting distinctive chocolate mousse, but the almond tuile won us over. It was a very enjoyable, relaxing experience with a pleasant, interesting Chef who clearly enjoys sharing his art.