Le Comptoir des Jasmins

Iconic dish composed of steamed wheat semolina, served with a large piece of grouper and a red vegetable sauce. The Sfax version is known for its rich fish sauce and iodized flavors.

Couscous served with a whole stuffed squid (usually with herbs, rice, or eggs) simmered in the sauce. A refined specialty from coastal cities.

Fresh fish of the day (depending on availability) simply grilled to preserve its natural flavors. Served with a side of your choice.

Pasta dish topped with a rich red sauce with various seafood (shrimp, squid, mussels). 'Fell' are a type of short pasta typical here.

Pasta served with a thick, spicy tomato sauce and tender octopus pieces. A classic of Tunisian cuisine.

Traditional fish stew simmered in a tomato sauce with capers, olives, and preserved lemon. Tangy and fragrant flavor.

Seafood version of the traditional kamounia, prepared here with seafood in a thick sauce heavily flavored with cumin.

A popular dish resembling shakshuka, consisting of scrambled eggs in a spicy tomato sauce with seafood. Enjoyed with bread.

Fish (grouper) slow-cooked in a terracotta jar (gargoulette), giving it a very tender texture and preserving all its flavors.

Piece of lamb slow-cooked in a terracotta jar, served with saffron potatoes. The meat is meltingly tender and falls off the bone.

A generous platter of assorted grilled meats: lamb, spicy sausages (merguez), liver, and chicken. Ideal for meat lovers.

Oven-roasted chicken seasoned with aromatic herbs. Crispy skin and juicy meat.

The Tunisian national dish. Steamed semolina grains, served with tender lamb pieces and vegetables (chickpeas, carrots, squash) in a fragrant broth.

Vegetarian version of couscous, featuring a variety of seasonal vegetables cooked in a spicy broth.

A sweet and savory festive couscous, originating from northwestern Tunisia (Le Kef). It is prepared with lamb, dried fruits (almonds, hazelnuts, dates), and sometimes milk. Unique and rich flavor.

Spicy dish of scrambled eggs in a tomato sauce with merguez (spicy sausages). A classic of street and family cuisine.

Specialty from the island of Djerba. Rice steamed in one go with meat, liver, and lots of herbs (spinach, parsley) and finely chopped vegetables. Very fragrant and does not stick.

Traditional dish with a characteristic dark green color, made from ground jute mallow powder. Simmered for a very long time until it reaches a creamy texture and a unique, deep, slightly bitter taste. Eaten with plenty of bread.

Spicy minced meat roll encasing whole hard-boiled eggs. Once cooked and sliced, it resembles an eye (hence the name 'Ain'). Served in slices with a sauce.

Hearty stew of meat and liver (usually lamb or beef), characterized by a thick brown sauce heavily flavored with cumin (kamoun).

A hearty version of couscous including several types of meat (lamb, chicken, merguez). A complete festive dish.

Refreshing non-alcoholic cocktail based on lime, mint, sugar, and sparkling water.

Non-alcoholic Mojito variation incorporating apple juice for a fruity touch.

Non-alcoholic energizing cocktail mixing Mojito flavors with an energy drink.