About us

Murad Haddad grew up in Salt, where Friday meant a long breakfast with the whole family around one pan of shakshuka. After fifteen years cooking in hotel kitchens he opened a twelve-table room on Al Rabia Street to cook that breakfast every day.

We buy free-range eggs twice a week from two farms in the Jordan Valley, bake our bread each morning and make our sauces in small batches. Nothing is cooked before you order it.

Families, friends after a morning walk, colleagues before work: we want everyone to linger over a second coffee. High chairs, a kids' menu and vegetarian dishes are always ready.