Our History

Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes. Iran has a variable climate with four distinct seasons, and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. A bright, sensuous, fruit-and-herb filled cuisine was born.

Noosh-e jan! (Yes, that’s Farsi for “bon appétit.”)

Miniature Managment


Elegant interior and design

Seat up 100  guests

High-class professional service

Empty glasses in restaurant

Excellent various menu

Over 50 different meals

Our Chef