A love letter to a forgotten era.

Al-Andalus is more than a restaurant. It’s a cultural conversation between sisters, between past and present, between craft and care. It’s a story told through small plates, shared tables, and dishes rooted in a memory that isn’t fixed in one place.

Chef Amira brings her Egyptian heritage and culinary instincts to a bold new format: true tapas. Inspired by the era when the Arab world shaped Spanish cuisine, the menu reimagines small plates as a fast-paced, soul-driven experience. Think: confit leeks with date vinaigrette, harissa-spiced Spanish tortilla, Turkish simit with whipped feta, and saffron blood orange shaved ice. Every dish is intentional. Nothing is performative.

It’s a format that feels ancient but also urgently modern: vegetable-forward, intensely flavorful, and meant to be passed, devoured, and talked about.