Located in Montmartre, one of the capital's most authentic neighborhoods, Adraba is much more than just a restaurant; it offers a warm and festive atmosphere where passion, knowledge sharing, and good cheer come together. The perfect combination to start the new year.
Adraba, which means "the passage through time" in Aramaic, is the fruit of a friendship between four protagonists forged in the kitchens of the Balagan restaurant and a bold project to open a new location in Paris. Chef Elior Benaroche and his team draw inspiration from diverse culinary influences, offering us an inventive, generous, and vibrant Levantine cuisine.
Regarding the interior design, the space combines different materials such as wood for the tables and seating, metal, punctuated by large mirrors, for the bar, and an open kitchen overlooking the charcoal grill, lending an authentic and traditional feel to the place. Also on one wall is a beautiful fresco by calligrapher Eyal Eliezer, inspired by the ancient cultures of the Levant region. This decor, a blend of modernity and tradition, perfectly complements the recipes created by the chef and his team.
We settle at the counter and begin our tasting with Esh bread, a charcoal-grilled wheat flatbread served with tahini and tatbila, a lemony, garlicky, and spicy sauce originating from the Arab villages around Jerusalem. The bread is toasted right before our eyes, releasing a sweet aroma of smoke and spices that promises a truly delightful taste experience.
Next comes the Tabula Rasa, a dish of tabbouleh, citrus fruits, pistachio, and sumac, a condiment made from dried, brick-red berries used since ancient times in the Middle East. A refreshing dish, both delicate and powerful, with a beautiful balance of spices.
We continue with two dishes, the Sultana, lamb kefta, ezmé, Moroccan crepe, perfectly grilled meat, the bitterness of the Turkish salad roasted over charcoal counterbalances the ultra comforting side of the crepe, a real delight… Also, the Kisonim, pumpkin, caraway, sage and kishk, dried yogurt stone, a very original and nostalgic dish thanks to a clever mix of sweet and savory flavors that immediately makes you want to go back.
Finally, for dessert, we indulged in the Crack Pie, with figs, doa (a type of porridge), and Turkish cheese—a truly decadent dish—and the Ultimate Tart, with chocolate and hawayej ice cream, a blend of Yemeni spices. This bold and original creation initially surprised our palates before the chocolate-spice combination exploded in the mouth with both power and subtlety. Magnificent!
As you'll have gathered, at Adraba, hospitality and conviviality are paramount. Joyful and generous dishes that take you on a journey to discover new flavors, blending tradition and modernity.
Melissa Burckel
Adraba
40, rue Véron, Paris 18e
France paris