Guests sit on long couches or firm pillow-stools before low tables, surrounded by the room's colorful, ornate patterns. Traditional music forms a soothing aural background as they use bread or fingers to eat. A traditionally garbed server bathes diners' hands in warm water before bringing five aromatic courses: lentil soup, salad, an appetizer called B'stellela Royale (a slightly sweet pastry with meat filling), the main course and dessert of fresh fruit with fragrant mint tea.
