60-6 Kifs

A Tunisian salad of grilled peppers and tomatoes, finely chopped and seasoned with garlic, caraway, and olive oil. Smoky and slightly spicy flavor with a melting texture. Enjoyed fresh with bread.

Spicy carrot purée seasoned with harissa, garlic, and caraway. Mild and spicy flavor, creamy texture. Served cold as a starter.

Fresh salad made of finely diced tomatoes, cucumbers, onions, and peppers, seasoned with dried mint and lemon. Crunchy and refreshing. Perfectly accompanies hot dishes or can be eaten as a starter.

Special selection of cold starters chosen by the chef. Ideal for discovering multiple flavors in one dish.

Assortment of small cold appetizers to share, inspired by Mediterranean flavors. Perfect for tasting a bit of everything.

Rich soup prepared with fresh fish and vegetables. Intense and comforting marine flavor. Served hot, often accompanied by croutons.

Flavorful broth garnished with small spicy minced meat balls. Light yet nourishing texture. Eaten with a spoon as a hot starter.

Traditional Tunisian soup with small handmade pasta, chickpeas, and fava beans. Rich and spicy taste. Comforting dish ideal for cool weather.

Soup with small round pasta cooked with dried meat (kadid) and tomato sauce. Rustic and smoky flavor from the dried meat.

Fragrant soup made from tender octopus pieces simmered in a spicy tomato sauce. Idylic taste and tender texture of the octopus.

Fried meatballs made from meat, dill (cheb), parsley, and spinach, served in sauce. Pronounced herbaceous flavor and soft texture.

Dish of simmered peppers and tomatoes with poached eggs, flavored with merguez or dried meat. Melting texture and spicy taste. Enjoyed by dipping bread.

Dish composed of sautéed meat cubes (usually liver and heart) and spicy meatballs. Rich in flavor and protein.

A type of Tunisian quiche wrapped in crispy brick leaves, filled with eggs, cheese, parsley, and meat or tuna. Crispy texture outside, soft inside.

Savory baked flan made with eggs, creamy ricotta, and spinach. Mild flavor and firm yet tender texture. Eaten warm or cold.

Savory tart with filling that varies daily. Shortcrust or puff pastry base with topping.

Stew of fresh tuna simmered in a rich and spicy tomato sauce. Dense and flavorful fish flesh. Hearty main course.

Fresh market fish grilled or fried depending on availability, served with a side dish. Authentic taste of the sea.

Steamed wheat semolina served with fresh fish and vegetables (squash, potatoes, peppers). The grain is infused with a fragrant fish broth.

Signature couscous dish served with either herb-stuffed calamari or tender octopus. Intense and spicy seafood flavors.

Assorted platter of seafood (shrimp, calamari, etc.) cooked on a griddle or sautéed with garlic. Fresh and briny.

Traditional Tunisian fish stew with tomatoes, capers, olives, and preserved lemon. Tangy and Mediterranean flavor.

Peppers stuffed with minced meat, rice, and spices, simmered in sauce. A complete dish with balanced flavors between the vegetable and the filling.

Beef stew in a thick dark green sauce, prepared with dried jute leaves powder. Unique herbaceous taste and creamy texture. Enjoyed with plenty of bread.

Roasted lamb piece baked with potatoes and spices (saffron or turmeric). Tender meat and fragrant juices.

Marinated and grilled lamb skewers, prepared according to Sfax tradition. Tender and smoky.

Type of thick gratin with eggs, cheese, and diced merguez, baked in the oven. Rich and spicy flavor.

Scrambled eggs cooked in a spicy tomato sauce (harissa), with or without merguez. Soft texture and spicy taste. Eaten with bread.

The classic Tunisian couscous: fine semolina drizzled with red sauce, served with a piece of tender lamb and seasonal vegetables.

Couscous semolina served with simmered farm chicken and vegetables. Family-style and generous flavor.

Variation of couscous using turnips for sweetness and dried meat (kadid) or merguez for a smoky and intense flavor.

Beef and offal stew simmered in a thick sauce very flavored with cumin (kamoun). Earthy and spicy flavor.

Vegetables (often potatoes) stuffed with minced meat, breaded and fried, then simmered in sauce. Crispy then melting.

Fresh drink made from whole lemons (including the peel). Sweet and bitter flavor, very refreshing, typical of Tunisia.

White drink made from almond syrup (orgeat) diluted in water. Sweet and fragrant taste, often served during celebrations.

Standard bottle of drink (water, soda, or beer depending on availability). Individual size.

Large bottle of still water.

Standard sweet sparkling soda.

Short and strong black coffee.

Espresso coffee topped with a foam of hot milk.

Coffee with milk served in a large glass (local term for a long coffee with milk).

Traditional very finely ground coffee, cooked with water and sugar. Strong and served with grounds at the bottom of the cup.

Pasta dish (fell or spaghetti) served with spicy tomato sauce and farm chicken.

Pasta in red sauce with tender beef pieces.

Seafood pasta served with grouper, a firm, white-fleshed fish.

Pasta in sauce garnished with pieces of simmered octopus.

Traditional pasta (often macaroni) served with meatballs in sauce.

Layers of pasta, bolognese sauce, béchamel, and gratinated cheese.

Cracked wheat (bulgur) steamed and served with red sauce and lamb. Firm texture and nutty flavor of the wheat.

Steamed rice mixed with various vegetables (spinach, parsley, chickpeas) and finely diced meat. Colorful and fragrant dish.

Traditional Tunisian dessert cream made from ground Aleppo pine nuts, topped with pastry cream. Unique nutty and resinous taste, smooth texture.

Rich dessert cream made from roasted and ground hazelnuts. Intense praline flavor.

Classic French pastry alternating layers of crispy puff pastry and pastry cream.

Italian dessert with coffee, soaked biscuits, and mascarpone cream.

Light cake, similar to a sponge cake or an airy cheesecake.

Fried pastry shaped like an ear, dipped in honey or syrup and sprinkled with sesame seeds. Crispy and very sweet.

Plate of fresh seasonal fruits.

Selection of small pastries with almonds, pistachios, or dates, often coated in honey.

Fried and golden brick pastry containing a soft-boiled egg, parsley, and onion. Crispy on the outside, runny on the inside.

Crispy pastry triangle stuffed with shrimp and spicy potatoes.

Fried brick filled with either tuna or minced meat with herbs and eggs.

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

Assortment plate featuring several popular Tunisian specialties (like méchouia salad, tuna, etc.).

Mixture of fried vegetables (peppers, tomatoes, zucchini, potatoes) roughly chopped with fried eggs. Rich and oily texture, very flavorful.

Popular chickpea soup flavored with cumin, garlic, and harissa, served over pieces of stale bread. Hot, spicy, and very filling dish.

Classic Tunisian sandwich with tuna, harissa, olives, and fresh vegetables in baguette or similar bread.

Sandwich filled with a mixture of fried and chopped vegetables (kafteji).

Typical sandwich often filled with omelette and harissa, simple and effective.

Round, flat bread cooked in a pan, topped with tuna, cheese, and omelette, then folded in half. Soft and warm.

Special sandwich using tabouna bread (traditional bread baked in an earthen oven), generously filled.

Type of crepe or pancake stuffed (often onions, tomatoes, fat), typical of southern Tunisia.

Lunch formula including a starter and a main course of your choice from the day's selection.

Complete lunch formula including a starter, a main course, and a dessert of your choice from the day's selection.