Chef Assaf Granit’s Levantine vision at BABA transforms the salt air of the Cap d’Antibes into a masterclass of spice-driven complexity. The open-air kitchen perfumes the atmosphere with charred sumac and wood-fired smoke, anchoring a menu that bridges Jerusalem and the Mediterranean with technical precision. Signature Musakhan chicken arrives as a textural triumph, featuring tender pulled poultry lacquered in ras el-hanout, served atop a delicate amba crepe with caramelized onions. The kubaneh, a traditional Yemeni Jewish bread, is meticulously laminated for a buttery, pull-apart crumb and paired with a vibrant, fermented zhoug. Technique shines on the mangal grill, where octopus is crisped to achieve a smoky exterior while maintaining a succulent core, balanced by the creamy acidity of ajo blanco. Each plate is a study in equilibrium, where the mineral depth of dry-aged proteins meets the bright, citrus-forward aromatics of the Levant, creating a sophisticated, sun-drenched narrative.