Lunch Club is right outside the door and we can't wait to sit down at the table with you. Yuval Galili will be taking over the FISGA kitchen with Middle Eastern flavors, fresh spring ingredients, and a menu designed for a long, relaxed lunch. Will you join us?

Starter: Gazpacho (vegan and gluten-free)

Main course:

Fish option: Sea bream fillet with baharat, fresh oregano, lemon, and butter. Served with quinoa salad and green leaves (fava beans, artichoke, asparagus, arugula, green beans).

Vegetarian option: Fresh quinoa tabbouleh with various green leaves, cherry tomatoes, fava beans, and a variety of nuts and seeds.

Dessert: Malabi - a rose-scented panna cotta topped with pistachio and blueberry sauce.

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