Araia Restaurant Menu.

Starters

• Tershi: Roasted pumpkin, honey, harissa, za'atar, and lagana bread. .
• Winter's Land: Brussels sprouts, timur pepper, hibiscus, turnip, leek, celeriac cream, and Santierno cheese. .
• Haydari: Confit artichoke in harissa butter, kalamata olives, semi-dried kumato, basil cinnamon, and quince honey. .
• Roasted Beetroot Carpaccio: Burrata, pickled onion, and pumpkin seed pesto. .
• Smoked Mushrooms Cream: Scamorza cheese, rye bread, and puerrina's suzme. .

Mains

• Balfégo Tuna Pastrami: Cured in duck fat, seaweed curry, and piparras. .
• Lebanese-Yemeni Calamari: Mujadara and green mango tzhoug sauce. .
• Spicy Grilled Octopus: Espelette butter, artichoke pate, pecan nuts, and black tahini. .
• Black Monkfish: Tandoori, garum, roasted cauliflower with cashew nuts, and cactus. .
• Souvlaki Eggplant: Galician beef tenderloin, carrot and buckwheat risotto, tiro kafteri with pecan, fresh Madrid cheese, and barrel-aged feta. .
• Lamb Sish Kebab: Pistachios, kefir tzatziki, and piparras. .

Desserts

• Creme Brûlée: Stracciatella and pomegranate. .
• Babka: Chocolate and poppy seed cake, kvas, mascarpone, orange and peach ice cream, and pistachio powder. .

Drinks

Specials