About
Our kitchen has one rule: respect the produce and the heat. The rest follows.
When opening Seven 7 Days, we asked one question: why not kebab and pizza under the same roof? They are both children of fire. Both require a hand that knows the right temperature and the right timing. We have a barbecue burning with oak coal on one side of our kitchen, and an oven that goes up to 450 degrees on the other side. Same team, same discipline
Our dough rests cold for 48 hours — that is what makes it light and easy to digest. Our lamb is marinated the night before with thyme, garlic and olive oil. Our mezze are made from scratch each morning: no jars, no ready-made sauces. We serve fast, but we rush nothing.
Our meat comes from the butcher down the road, our vegetables from Alsatian markets. Our wine list carries the region’s rieslings; our tables carry Antep pistachio. You don’t have to choose between two culinary cultures — and neither did we.
Intense heat, crispy crust, exceptional taste.
Slow fermentation for a light, digestible base.
Made fresh each morning — no jars, no ready-made sauces.
We work with Alsatian butchers and growers.
Evening service fills up quickly. Book in seconds, or just give us a call.
