After the Passage des Panoramas restaurant Adar, which Israeli chef Tahir Nahmias opened in 2019, meet Adar the épicerie/café. You’ll find lovely products there: Shira or Arabica spices, Balea tinned sardines, Kalios oils, halva sold by the slice, cime di rapa from De Carlo, hummus, tzatziki, taramasalata… And straight from the open kitchen, a lovely reimagining of carefully-sourced Levantine mezze, which you can take to go or devour around the communal table: rice prepared with vermicelli noodles, sumac and chickpeas; fried hake, paprika and cumin balls; slow-roasted meats with vegetables and spices; fresh anchovies or marinated sardines; roasted cauliflower; burek turnovers filled with ground beef, sumac and mozzarella… And for a sweet treat afterwards: challah bread, rugelach cookies, babka cake, halva tiramisu, etc. // Éric Taylor
The hidden gem: Some incredible focaccia topped with either za’atar or roasted vegetables (€5).
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