About
Our kitchen has one rule: respect the produce and the heat. The rest follows.
When we opened Seven 7 Days we asked one question: why shouldn’t kebab and pizza share a roof? Both are children of fire. Both need a hand that knows the right heat and the right moment. On one side of our kitchen, a grill burning oak charcoal; on the other, a stone oven that climbs to 450°C. 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.
Oak charcoal, so the smoke settles into the meat.
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.
