Feyrouz is influenced by the seasonality and the localization of its raw materials. It makes good use of its terroir in which it is accomodated and the one from which it originates. We approach our ingredients with respect, and we shape our menu based on the circle of seasons. The pistachio of Aegina, the cretan myzithra, the rooster in wine, the mastiha of Chios, the tsalafouti, the verbena meets in our place the pomegranate molasses, the sudzhuk, the Aleppo pepper, the za’atar (wild thyme of Antakya), the red lentils and the roasted wild cumin.