Vegetarian deli with a Levantine focus — meat is missing from the menu without anyone reaching for a substitute.

On the menu: sabich with roasted aubergine as signature, plus hummus and roasted cauliflower. Kohlrabi with feta and labneh alongside. Challa and pita are house-baked, with coffee for breakfast and an open wine list rolling into the afternoon aperitivo. On warm days the terrace fills by midday — waiting comes with the place, and the pace inside stays calm. A spot for long sitting in small groups — many plates wander to the middle of the table.