Food
From the butchery to the grill: the journey of a skewer
Before the embers come the choice of meat and its preparation. A short journey from the counter to the charcoal.
Written by: Tahadart
Tahadart's logo spells it out: Café, Restaurant, Butchery. The butchery is not a distant supplier; it is right here on site, a few metres from the grill.
Choose
Flavour begins with the choice. The quality of a grill is decided at the counter: the cut, its freshness, the way it is prepared for the fire.
Prepare
Then come the skills of the trade: trimming, cutting, threading the skewers, preparing the kefta, seasoning. The meat is then laid out, ready for cooking.
Grill
At the grill, the charcoal does the rest. The skewer baskets pass over the embers, are turned, and the colour is watched closely. Then the plates head out to the tables.
We make no claims we cannot back up: no label, no promise about origin. What we show is the work, from counter to plate.