Ahoy, the Mediterranean is in sight! It sure is tasty abord Le Voilier, moored not far from the Church of the Holy Trinity, right in the heart of the Châtelain neighborhood, and steered by father-son duo Anas and Liys Idelbi, the latter whose grandfather has been in the halva business since 1953. Made from egg whites, sugar and tahini, this age-old dessert sits somewhere between nougat and meringue, and here comes in flavors every which way imaginable, from pistachio to chocolate, ginger and za’atar or even speculoos. Make like the Queen of Sheba and stuff your tote with tahini prepared in-house and sold on tap, plus a whole load of herbs and spices, syrups and condiments, including Aleppo za’atar, Lebanese lemon curd, sour cherry molasses and orange blossom water. // Joséphine Espe
THE HIDDEN GEM: The coffee and cardamom halva (€20 per kilo).
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