Maison Didon

A traditional Tunisian salad made from grilled and chopped vegetables (peppers, tomatoes). It offers a characteristic smoky flavor and a melting texture. Served cold, it is ideally accompanied by bread.

A refreshing salad composed of finely diced raw vegetables. Seasoned with olive oil, lemon, and dried mint for an aromatic touch. Light and crunchy.

Tender marinated octopus pieces, often served with crunchy vegetables. Iodic flavor and firm yet tender texture. A refreshing starter.

A tasting platter featuring several Tunisian starter specialties (various salads, tuna, eggs, etc.). Ideal for tasting different flavors at once.

A seafood soup seasoned with Tunisian spices and tomato. Hot and comforting, with a pronounced marine taste and a hint of spice.

Fried thin pastry leaf in a triangle or half-moon shape, filled with tuna, runny egg, and capers. Crispy on the outside and soft on the inside. To be eaten with your fingers, being careful of the egg.

Variation of the traditional brik filled with shrimp. The crispy wrapper contrasts with the tender seafood filling. Served hot with lemon.

Brik filled with a flavorful spicy minced meat filling. Typical crispy texture. A Tunisian cuisine classic.

Tunisian tajine differs from Moroccan: it is a type of large omelet or quiche without a crust, baked in the oven, dense and rich in meat, cheese, and vegetables. Served cut into squares, warm or cold.

Pasta dish (often specific small pasta) prepared in a rich, spicy tomato sauce. Flavorful and spicy.

Spaghetti served with a tomato sauce with various seafood. A classic Mediterranean blend with marine flavors.

Stewed dish composed of scrambled eggs in a spicy tomato sauce (harissa), peppers, and spices, enhanced with merguez. Creamy texture, to be enjoyed by dipping bread.

Marine variation of Ojja, replacing meat with seafood. Eggs and spicy tomato sauce blend with iodic flavors.

A colorful mix of fried vegetables (peppers, tomatoes, squash, potatoes) and fried eggs, all roughly chopped and mixed. Rich texture and intense fried vegetable flavor.

A traditional stew with a very thick dark green sauce, prepared with jute powder (plant) and long-simmered beef. Unique and powerful herbaceous flavor, coating texture. Best enjoyed with plenty of bread.

Specialty from the island of Djerba, it is steamed rice with a mixture of vegetables, meat, and spices. Everything is cooked together for harmonious and fragrant flavors.

Rolled and steamed wheat semolina grains, served with a broth of various vegetables (zucchini, carrots, chickpeas...). A healthy and fragrant dish.

The national Tunisian dish. Fine semolina drizzled with a spicy red sauce, accompanied by vegetables and your choice of protein. Fish couscous is a renowned coastal specialty.

A generous version of couscous accompanied by several types of meat (often lamb, chicken, merguez). Ideal for big appetites.

Whole fresh fish (often sea bream or sea bass) grilled over a wood fire. Served with accompaniments. Tender flesh and crispy skin.

Spicy traditional grilled sausages, served with accompaniments. Spicy and juicy flavor.

Marinated and grilled chicken pieces, served as a main course.

Wood-fired grilled meat skewers. Choice between marinated chicken or spicy merguez.

Barbecued grilled lamb chops. Tender meat and smoky flavor.

Hearty assortment of grilled meats: lamb, chicken, and merguez. Perfect for tasting everything.