Chez Inoun

A traditional Tunisian pastry made with a thin, crispy dough sheet folded around a whole egg and fried. The yolk remains runny inside while the shell is crunchy. typically served with lemon.

A Tunisian grilled salad made of roasted peppers, tomatoes, and onions, coarsely chopped and seasoned with olive oil and spices. Served with an egg on top. Smoky and savory in flavor.

Breaded and fried mushrooms. Crispy on the outside and tender inside. Served as a savory appetizer.

Spicy red sausages made from beef or mutton, flavored with cumin and chili pepper (harissa). Grilled to give a smoky char. Juicy and rich in flavor.

Spiced ground beef meatballs or patties, grilled or roasted. Seasoned with herbs and onions. Savory and juicy.

Spiced ground lamb patties mixed with fresh herbs and aromatics. Grilled to enhance the rich, distinct flavor of the lamb.

A mixed platter featuring both spiced ground meat patties (kefta) and spicy sausages (merguez). Offers a variety of textures and spice levels.

Chicken wing drumettes cooked with a sweet glaze. Sticky, sweet, and savory. Great for eating with your hands.

Thinly sliced raw beef dressed with olive oil and seasonings. Fresh and delicate texture. Served cold as an appetizer.

A skewer of rich duck liver, grilled or seared. Buttery texture with a decadent flavor. Served with toasted bread.

A smooth pâté made from duck or goose liver, served cold. Rich, creamy, and spreadable. Enjoyed on toast.

Strips of chicken breast breaded and fried. Crunchy exterior and tender meat. Served with a dipping sauce.

Roasted beef bone marrow served in the bone. Fatty, rich, and spreadable like butter. Eaten on toast with sea salt.

Creamy chickpea hummus topped with spiced cooked meat (typically ground beef or lamb) and pine nuts. Savory and filling. Scooped up with warm pita bread.

A premium ribeye steak weighing 350g. Known for its marbling and rich flavor. Grilled to your preferred level of doneness.

A specific cut from the center of the ribeye. Very tender and juicy with concentrated beef flavor.

Veal chop, usually served on the bone. The meat is pale, fine-textured, and mild in flavor. Grilled or pan-seared.

Lamb chops, grilled to preserve their tenderness. They have a distinct, savory flavor and are often eaten by holding the bone.

Hanger steak, a flavorful cut of beef from the lower belly. Known for its strong, meaty taste and slightly chewy texture.

A thick cut of marbled beef steak. 'Persillé' refers to the flecks of fat within the meat which melt during cooking, adding flavor and juiciness.

Butcher's cut, often a specific flavorful muscle like the 'Merlan' (a small cut from the leg). Tender and highly prized by meat lovers.

A small, round, thick cut of beef tenderloin. Extremely tender and lean. Usually grilled or pan-fried.

A very large rib of beef served on the bone, meant for sharing. Rich in fat and flavor. Grilled and served sliced.

A thick cut of veal fillet. Very lean and mild-tasting with a soft texture. Pan-seared to keep it juicy.

Veal ribs slow-cooked and glazed with a sweet sauce (caramelized). The meat is tender and pulls away from the bone.

Grilled spiced ground meat patties. A staple North African dish, savory and aromatic.

Spicy red sausages, typically made from beef or mutton. Grilled and flavorful with a hint of chili.

Calf's liver, pan-fried. Has a smooth, creamy texture and a rich, slightly metallic but sweet flavor. Often served pink in the middle.

Boneless chicken thigh meat, grilled on skewers. Known for being juicier and more flavorful than chicken breast. A popular dish in Israeli cuisine.

Breaded chicken fillet (schnitzel). The chicken is pounded thin, coated in breadcrumbs, and fried until golden and crispy.

Skewers of chicken livers grilled over a fire. They have a distinct, rich, earthy flavor and a soft texture.

Skewers of beef cubes, grilled. Simple and savory. Note: Menu indicates this is available for lunch only.

A single skewer of grilled duck liver. Rich, buttery, and melts in the mouth.

Skewers of veal sweetbreads (thymus gland). A delicacy known for its very smooth, tender texture and mild, creamy flavor.

An addition of pan-seared foie gras to a steak dish (typically Tournedos). Adds a layer of rich, buttery luxury to the meat.