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Desserts - Pastries - Baked Goods - Coffee
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A shot of espresso diluted with ice.
12.0 SR
10 Calories
Equal parts iced espresso and milk.
15.0 SR
60 Calories
Espresso with milk, ice, and sweetened condensed milk.
18.0 SR
300 Calories
Shaken espresso over ice, with a rich flavor and smooth texture.
11.0 SR
Espresso with milk and ice cubes.
17.0 SR
Espresso with evaporated milk and sweetened condensed milk.
Equal parts espresso and evaporated milk.
Espresso with evaporated milk.
Espresso with foamed milk.
Diluted espresso, strong taste with mild bitterness.
Hot espresso, rich with distinctive flavor.
10.0 SR
Concentrated espresso with evaporated milk and foam.
16.0 SR
Espresso with evaporated milk and foam.
Black coffee prepared from specialty beans.
Iced black coffee prepared from specialty beans.
Specialty coffee prepared by pouring cold water over ground coffee for a balanced, concentrated brew.
Black coffee prepared via drip method.
Hot red tea, rich in flavor.
6.0 SR
Coffee prepared in the traditional italian method.
Refreshing mojito with distinctive fruity flavors, a balanced mix of lemon and mint with a light fizzy touch.
Special mojito with weekly-changing innovative flavors.
Box containing sweetened chocolate with fresh milk.
77.0 SR
Creamy ice cream with rich flavor and smooth texture.
8.0 SR
Vanilla ice cream scoop topped with a shot of hot espresso.
Caramel cake with soft layers and rich sauce.
19.0 SR
Fresh cookies, crispy on the edges, soft inside.
Berry cheesecake, creamy flavor with a refreshing fruity touch.
31.0 SR
Mastic mousse with berries, luxurious arabic flavor with a fruity note.
21.0 SR
Crispy cookie balls served with ice cream.
Oriental basbousa dessert made from semolina and sweetened with syrup.
20.0 SR
Berry and pistachio dessert, gluten-free, luxurious flavor and light texture.
Soft crepe filled with strawberries and sauce, delicious fruity flavor.
A layer of premium cheese with a delicious snickers mixture.
24.0 SR
270 Calories
Basbosa withe galaxy chocolate
Pistachio and raspberry cake
