Discover an organic cuisine freely inspired by Moroccan and Lebanese culinary specialities where the menu, tightened, changes with the rhythm of the seasons. And where everything, from appetizers to desserts, is homemade.
Inspired by the Orient. Slow Food, local, 90% Organic & 100% Homemade.
with vegetables of the day (see blackboard) and moroccan bread 6.5 €
A portion or a mix of 3 8.8 €
On demand 10.9 €
Hummus plate 13.3 €
+ goat’s cheese or kefta meatballs 14.3 €
Oriental plate 16.3 €
with hummus, labneh, tabouleh, eggplant and moroccan salad
and goat’s cheese or kefta meatballs or lentils
Horia plate 22.5 €
with hummus, labneh, tabouleh, eggplant and large choice of hot vegetables of the day
and goat’s cheese or kefta meatballs or lentils
Eggplant Chermoula (vegetarian/vegan) 17.9 €
Tajine lentils 18.3 €
with goat’s cheese or kefta meatballs or vegetables
Vegetable couscous (only friday & saturday) 20.9 €
+ merguez sausage 21.9 €
Tajine kefta tomato with egg & salad 18.5 €
Tajine of the day with meat (see blackboard) & salad 22.9 €
Dessert of the day (see blackboard) 8.6 €
Mezze mix + plate +dessert 33.5 €
Our moroccan bread « façon Canal » are designed and produced especially for Horia by the bakery «C’est Si Bon».
Extra portion of bread 2 €
Ask for our homemade harissa 0.8 €
We use vegetables which are in season and available at the organic
farmers market.
We have the Biogarantie label and we are certfied by Certisys : a minimum of 50% per year of the financial value of our purchases comes from organic farming.
Our meat – french Charolais beef from Bionoor – has the Nature label.
We are vegan and gluten-free friendly.
Everything is homemade, day by day.
discover
Come and discover a small organic canteen with a warm and smiling welcome. You will feel our admiration for the wealth of the Arab world and its spice-rich cuisine. A simple place, open and accessible to all.
More than 80% of our food products are supplied by certified organic producers. We want to make their products known and the love they have for them. This knowledge must be saved with the food biodiversity that inspired it.
