The menu

The whole table at once: cheeses, olives, tomato and cucumber, eggs, preserves, butter and honey, bread, and unlimited çay. Built to share.

Eggs cooked soft into tomato, green pepper and olive oil, in the pan it was made in, with bread to finish it.

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Spiced Turkish sausage crisped in the pan, eggs set over it.

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Sesame-crusted bread ring, white cheese, olives, tomato — the small breakfast, for one.

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The one with the café's name on it. Reviewers call it a must-try and say to eat it in rather than take it away — it does not survive the walk home.

Asked for by name by people who have had it before. Roasted meat, pressed hot into bread.

The plain one, done properly — kaşar cheese, pressed until it pulls.

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Spiced sausage and cheese, grilled together.

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Mixed — cheese, sausage, tomato and pepper in one.

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Brewed slow in the cezve, served with the grounds settled and something sweet on the side. Say sade, orta or şekerli.

In the tulip glass, from the double pot. Nobody stops at one.

Thick, warm, dusted with cinnamon. A winter drink.

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Single or double.

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The standard Maltese café order, made properly.

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Double shot, steamed milk, no foam to speak of.

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For the walk down to St Julian's.

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