Fresh and handmade street food from home
Having the philosophy of the ‘a la carte’ cuisine in mind, as well as a highly skilled group of professionals, we create handmade edibles in a continuous circle of freshness which is defined every day by the number of visitors. We watch our dough closely, roast our spices, mill our flour, make our unique coffee and we carve the final result paying close attention to every stage of the preparatory procedure.
Following the circle of Four seasons
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.
The power of the constant education
The team of Feyrouz wants constantly to evolve. We invest in studying cook books from all over the world, building our own library, we improve our existing recipes, we participate in seminars, we are in a regular communication with our suppliers and some very important people of food industry. This is how we accomplish the passage of the family business to a greater family, with absolute expertise and continual evolution.