Breakfast
Sandwich with toasted crispy cheese, tomatoes, olives, oregano and olive oil

First snack
Baked pumpkin with honey and walnuts

Lunch
Crispy fish with Tartar sauce and toasted tricolor slices measuring 3 x 3 cm (3 pieces - orange from carrots, red from beets, green from spinach)

Afternoon snack
Cheesecake with homemade baked quince jom

Dinner
Salad with toasted French goat cheese, toasted crunchy nuts, pomegranate sauce, olive oil and lemon

Breakfast

Croissant nature according to an original French recipe, toasted turkey ham and Mexican corn salad

First snack

Candies with roasted pumpkin filling

Lunch

Lasagna with cream, bechamel, dill, red and orange carrots

Afternoon snack

According to a traditional French recipe – “Grandma’s muffins” with a filling of fresh dates, white and dark Belgian chocolate, cream

Dinner

Caesar salad with shrimp and crispy croutons

Breakfast

Omelette with natural organic cottage cheese and lactose-free cheese

First snack

Jellied apple compote

Lunch

Stuffed zucchini with buckwheat, shrimp, raisins, dill, homemade tomato sauce

Afternoon snack

Coconut filling with milk chocolate coating

Dinner

Greek zucchini with yogurt, dill and garlic

Breakfast

Elegant hummus, toasted pine nuts and sun-dried tomato sandwich

First snack

Toasted almonds with fresh herbs

Lunch

Baby grape sarmi according to an old Turkish recipe

Afternoon snack

Belgian milk chocolate with nougat, caramel and toasted peanut filling

Dinner

Club sandwich – golden slices of black bread and turkey ham, toasted in butter, with cheddar, caramelized onions, boiled eggs, baby spinach and iceberg lettuce

Breakfast

French toast with maple syrup (Canadian grade A) and blueberries

First snack

Stuffed dates with crushed nuts and chocolate

Lunch

Sautéed stuffed potatoes with minced meat, pine nuts and special sauce

Afternoon snack

Tiramisu according to a special recipe

Dinner

Cream of zucchini soup, with croutons and cheese pieces

Breakfast

A fragrant sandwich with specially selected Lebanese herbs, crushed nuts, and sesame seeds, served with tender cream cheese from Beirut

First snack

Yogurt with fruit

Lunch

Black Burger with crispy fish, filled with yellow cheese and fresh herbs, served with spectacular chips

Afternoon snack

Homemade American biscuits on almond cream

Dinner

Spinach pita in three layers according to an original Lebanese recipe with cheese and fresh spices

Breakfast

Homemade handmade bread filled with fresh boiled eggs, dried tomatoes, and chopped nuts—sprinkled with tender ricotta

First snack

Mini peanut butter sandwiches

Lunch

Kofta with potatoes, crispy zucchini, eggplant, and onion in a fragrant tomato sauce

Afternoon snack

Coconut dessert

Dinner

Pie made from raw nuts fermented in bifido bacteria, flaxseed, oat bran, and herbs, served with cherry tomatoes, olive paste, and toasted crispy zucchini