Carthage Delights

A crispy Tunisian specialty. A fine pastry sheet is filled with tuna, egg, and parsley, then fried until golden. Flavorful and textured.

Crispy fried fine pastry filled with seasoned minced meat and a runny egg. Served hot, it's a classic and flavorful appetizer.

Unlike Moroccan tagine, Tunisian tajine resembles a thick quiche or frittata. Made with eggs, meat, cheese, and spices, baked until firm.

A refreshing salad of finely diced vegetables, topped with tuna and egg. Seasoned with olive oil, lemon, and dried mint.

Salad of grilled and crushed vegetables, typically spicy. Peppers and tomatoes are roasted for a smoky flavor, served with plenty of olive oil and tuna.

Spicy and flavorful carrot puree. Carrots are boiled then mashed with garlic, cumin, harissa, and olive oil.

Traditional Tunisian soup made with barley grains (bird's eye or crushed) in a spicy tomato broth. Comforting and fragrant.

Assorted plate, likely composed of various small appetizers or house specialties.

A complete and light dish composed of a mix of classic Tunisian salads. Fresh and varied.

Dish resembling shakshuka, with eggs poached in a spicy tomato sauce and merguez sausages. Rich, spicy, and eaten with bread.

Variation of Ojja prepared with a seafood mix instead of meat. The spicy tomato sauce perfectly complements the marine flavors.

Popular and hearty chickpea soup, served over pieces of stale bread. Seasoned with cumin, garlic, harissa, and olive oil.

The national dish. Steamed wheat semolina served with tender lamb and vegetables in a rich and fragrant red tomato sauce.

Couscous prepared with fresh fish. The sauce is usually spicy and very aromatic.

A festive version of couscous with an assortment of meats: merguez, lamb, and chicken. Very hearty.

Pasta served with a concentrated, spicy, and flavorful tomato sauce, accompanied by lamb pieces.

Spicy Tunisian pasta topped with a seafood mix.

Djerba specialty. Rice steamed all at once with meat, herbs (parsley, spinach), and vegetables. Very fragrant and tender.

A tasting platter combining various small Tunisian salads and grilled items. Ideal for trying a bit of everything.

Traditional dish where the meat is slow-cooked in a terracotta jar (gargoulette). The lamb becomes extremely tender and confit.

Wood-fired or grilled lamb chops. Served with a side dish.

Assortment of different grilled meats (merguez, lamb, chicken). Ideal for meat lovers.

Fresh grilled fish depending on the day's catch. Served whole or as a fillet with a side dish.

Popular sandwich made with a round semolina bread, cooked on a griddle. Generously filled and folded in half. Soft and rich.

Sandwich rolled in a flaky semolina pancake (Mlawi). Texture that is both crispy and elastic, very popular as street food.

The classic Tunisian baguette sandwich. Filled with fresh salad, fries, and your choice of meat.

Sandwich filled with keftaji, a flavorful mix of fried vegetables (peppers, tomatoes, zucchini) and eggs, chopped together.

A gourmet sandwich combining fresh salad, fries, and grilled meat. Hearty and balanced.

Small fried sandwich resembling a savory donut. Filled with harissa, tuna, hard-boiled egg, olives, and potatoes. Flavorful and slightly greasy.

Portion of homemade french fries.