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Adraba, the Levantine culinary adventure that makes Montmartre hill come alive!

undefined undefined 20 novembre 2023 undefined 12h05

undefined undefined 14 janvier 2025 undefined 11h16

The Editor

Jessica Bascou / agence Malou

Adraba is the experience that makes you forget for a few hours that you’re in Paris in 2023. It’s the gem that bursts in your mouth, releasing flavors your brain never imagined could exist. These tastes take you to another time and space, filling you with joy just at the thought of those delightful bites.

Our taste buds are still dreaming. “Adraba” finds its roots in Aramaic, an ancient language that predates Hebrew, Arabic, and Greek, translating to the idea of "journey through time." This gem proudly carries its name because it instantly transports us to another era, to an unsuspected universe honoring Levantine nomadic communities. Here, no hummus or falafels, but a cuisine featuring forgotten traditional regional products.


Guaranteed festive atmosphere

Chef Elior Benaroche, along with David, Eden, and Shlomit, the four cheerful characters at the helm, met and settled in at Balagan before embarking on this new adventure. From the moment you arrive, they warmly welcome you in grand style amidst a lively atmosphere. You can choose to sit at the counter with a direct view of the kitchen and the chefs in action, or in the softly lit dining area for a more intimate experience. Then, let them guide you to the best selections on the menu, paired perfectly with a fantastic wine list.

©Jessica Bascou / agence Malou


A Forgotten Cuisine from the Levant 

That evening, Elior insists we can’t just pass by the Esh bread (tahini, fenugreek, tatbila) — prepared and cooked over charcoal right before our eyes — which we dip into a divine amuse-bouche of black Ikra (fish roe and red onion spread). We also indulge in Shlomora, a kind of egg salad spiced up with amba sauce, served with potato and glazed eggplant. Midway through our culinary journey, we enjoy butter-basted bass in its broth (Malouchia) and tarragon clams Shifka, a true delight. And to wrap it all up, we save some room for Alouf, a dessert infused with cardamom and coffee liqueur. If all these names sound like they came from another universe, don’t worry! The team will explain everything, and there’s even a little glossary provided on the menu.

We’ll leave you drooling over these few scrumptious images!

aunts.  

.©Jessica Bascou / agence Malou

.©Jessica Bascou / agence Malou

.©Jessica Bascou / agence Malou

©Jessica Bascou / agence Malou


Adraba 
40, rue Véron – 18th
Tuesday to Saturday from 7 PM to 2 AM 
Brunch on Sunday from 12 PM to 4 PM 
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