A breakfast kitchen is usually where standards slip. Ours runs on the same rules as lunch: in-house ferments, pastry baked in the building, eggs cooked to order and coffee pulled properly.
Start at the central table — whipped labneh, house-made mutabal and a fresh pastry basket that we set every morning and never charge for. Then choose your dish: shakshuka with Uzbek-spiced tomato and beef chorizo, truffle scrambled eggs on brioche, or the Sfumato Breakfast with grilled striploin and a Josper tomato.
On a sweeter day, the syrniki are the reason many guests come back: house-made cottage-cheese pancakes with sour cherry compote and sour cream.
