Baba Café

A fusion between fricassé and meatball. A small fried bread filled with a meatball, grilled salad (mechouia), and chili paste (harissa). Tasty and slightly spicy.

A small fried bread filled with a meatball and makbouba (cooked tomato and pepper salad). Served with fried chili for a spicy touch.

A fricassé sandwich filled with banatage (seasoned potato croquette) and mechouia salad. A mix of crispy and soft textures.

Miniature version of the famous fried and crispy Tunisian brick pastry. Ideal for a small starter or to share.

Small spicy and fried potato croquettes. A melting and flavorful Tunisian appetizer.

A Tunisian savory fritter traditionally filled with tuna, potatoes, olives, hard-boiled egg, and harissa. A street food classic.

A thin fried dough sheet until crispy, filled with a melting potato filling.

A seasoned potato meatball or croquette, breaded and fried. Often served as a starter or side dish.

A rich and fresh Tunisian mixed salad. It combines raw and cooked vegetables, tuna, and egg for a complete and balanced meal.

A generous plate highlighting tuna belly (fatty and flavorful part). Accompanied by a variety of Tunisian salads and vegetables.

A specialty quiche or terrine with eggs and vegetables, often served cold or warm.

A pizza with thick or flaky crust, topped with tomato sauce, tuna, and anchovies. Intense Mediterranean flavors.

The classic version of the Tunisian brick pastry with a whole egg inside, runny when eaten. Also filled with tuna and herbs.

An egg brick enriched with potatoes and spiced with Nabeul harissa. Crispy, spicy, and very indulgent.

A traditional chickpea soup, rich and invigorating. Served with bread, egg, tuna, and capers, flavored with cumin and harissa.

A varied assortment of Tunisian specialties in a moderate portion. Ideal for tasting several flavors like salads and condiments.

Spaghetti served with a Mediterranean tomato sauce enhanced with capers and black olives. A simple and tasty dish.

A complete vegetarian plate with crispy falafels, creamy hummus, and various fresh salads. Served with pita bread.

The quintessential Tunisian sandwich, generously filled with tuna, fresh and preserved vegetables, and spiced with harissa. A complete meal in bread.

A smaller version of the classic Tunisian sandwich, retaining all the flavors of tuna, vegetables, and harissa.

A small sandwich filled with potato balls (banatage) and tasty accompaniments.

A rich sandwich filled with meatballs and makbouba (cooked tomato and pepper salad), offering a simmered and spicy taste.

Grilled or pan-fried fatty tuna (belly), served with a complete assortment of vegetables and pasta. A dish rich in marine flavors.

Whole red mullet served with a generous garnish of grilled vegetables, egg, and pasta. A fish with delicate and fragrant flesh.

Red grouper fillet served with mechouia salad, vegetables, and spaghetti. A dish rich in marine flavors.

Grouper fillet coated in a crispy breading, served with the house's complete accompaniments.

A Tunisian dish made with scrambled or poached eggs in a spicy tomato sauce with peppers and garlic (ojja). Served hot.

A comforting stew made of white beans simmered with onions. A flavorful and nourishing vegetarian dish.

A traditional stew prepared with okra (a gelatinous green vegetable), meat, and a rich tomato sauce. Unique flavor and creamy texture.

A type of Maghrebi ratatouille made from simmered peppers and tomatoes, often served with eggs. Colorful and fragrant.

A hearty Tunisian soup made with small homemade pasta, dried vegetables (chickpeas, fava beans), and fresh vegetables. Often spicy.

A dish of meatballs served on a cooked tomato and pepper salad (mekbouba), accompanied by a soft-boiled egg.

Probably a soup or a dish made from cracked wheat, simmered in a spicy red sauce. Nourishing and warming.

An iconic dish made from mulukhiyah powder, simmered for a long time to obtain a creamy dark green sauce, served with meat (usually beef).

A typical black stew made from long-fried spinach and white beans, served here with sausage or fish stuffing (osbane).

The national dish in its marine version. Steamed wheat semolina served with fish and vegetables in a spicy broth.

A white bean stew prepared with a cumin-flavored sauce (kamoun). Simple and delicious.

A dish made from squash (kraa) or broad beans (foul), simmered in sauce. Sweet and vegetal flavors.

Fish prepared in a 'haïmi' sauce, generally spicy and rich in spices, typical of Tunisian Jewish cuisine.

Assortment of fresh seasonal cut fruits. A light and refreshing dessert.

A creamy dessert made from egg yolks and sugar (Sabayon), served cold.

Small oriental pastries soaked in honey and often garnished with dried fruits. Sweet and sticky.

A traditional cake made from semolina, filled or mixed with dates. Dense and energizing.

Selection of classic sweet carbonated drinks.

Natural still mineral water.

The iconic Tunisian soda. Available in 'Cidre' (dark) or 'Limonade' (light) versions.

The most popular Tunisian beer, a light and refreshing blonde lager.

Mix of beer and lemonade.

An Israeli blonde lager beer, smooth and malty.

Traditional Tunisian fig brandy. Strong alcohol served with appetizers (kémia).

Hot espresso coffee.

Green tea infused with fresh mint and sweetened, served with pine nuts floating on top.

Tunisian wine in a small bottle (quarter). Available in red or rosé.

Extra portion of tuna.

Extra portion of salted anchovies.

Extra egg (hard or soft-boiled).

Assortment of small Tunisian appetizers (olives, marinated vegetables, harissa) served for aperitif.

Extra portion of mechouia salad (grilled peppers and tomatoes) with tuna.

Spicy sausage made from beef or mutton.

Seasoned minced meatball.