Nubian food,served the way it's meant to be.

Recipes thatbelong here.

Nubian food is a quiet cuisine — slow-cooked, often vegetarian, built around bread and pulses, lifted with garlic and cumin and dried lime. It is the food of the river: fish that swam past your window this morning, vegetables grown across the water, dates that fell from the palms in the courtyard last autumn.

We don't try to impress you with techniques you'd find in a city restaurant. We cook the way our grandmothers cooked, and we serve it in clay pots, on shared platters, with too much bread. Our breakfast spread is generous — fresh baladi bread, fava beans simmered overnight, eggs, white cheese, hibiscus tea, fruit from the market. Our dinners are slower — a tagine takes its time, a soup is built from scratch, a fish is cleaned and grilled while you watch the sun set.

If you have an allergy, a dietary restriction, or a strong dislike, just tell us. The kitchen is small enough to adapt. If you want to learn a recipe, our cooking class will teach you (book it through Experiences).