at Bavel
"The lamb neck is slow-roasted until it collapses, then carved tableside into thin slices. The tahini catches the juices. The herbs add brightness. This is the platonic ideal of a shawarma served in a fine dining context."
— Expert, 94/100 credibilityExpert Reviews
"The lamb neck is slow-roasted until it collapses, then carved tableside into thin slices. The tahini catches the juices. The herbs add brightness. This is the platonic ideal of a shawarma served in a fine dining context."