Chez Omar

Fresh avocado served simply with a classic vinaigrette dressing. A light and vegetable starter.

Half avocado filled with small peeled shrimp, often topped with cocktail sauce or mayonnaise. A classic combination of sweetness and sea flavor.

Tender palm hearts served as a salad, usually with a vinaigrette. Mild flavor and slightly crunchy texture.

Cooked artichoke bottoms, served cold with dressing. Tender and flavorful.

Anchovy fillets marinated with oriental spices and oil. Salty and fragrant flavor.

Quality canned tuna served in oil, accompanied by bread or raw vegetables. Rich in protein.

Marinated fish fillet (herring), often served with onions and oily potatoes. Pronounced taste and melting texture.

Refreshing salad of tomatoes, cucumbers, onions, and peppers diced small, seasoned with olive oil, lemon juice, and fresh herbs.

Plate of various grated or thinly sliced raw vegetables (carrots, cabbage, celery, etc.) with vinaigrette. Fresh and crunchy.

Slices of fresh tomatoes, often served with onions and a simple vinaigrette.

French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise.

Sweet and savory Moroccan specialty. Pastry in brick leaves stuffed with shredded chicken, almonds, spices, and sprinkled with powdered sugar and cinnamon.

Crispy Tunisian starter. Fried brick pastry filled with egg, tuna, and parsley. Eaten hot.

Slices of fresh, sweet, and fragrant melon, served plain or sometimes with Port wine.

Marbled and flavorful beef cut, grilled to your liking. Usually served with fries.

Thin slice of pan-fried veal, served with a creamy fresh cream sauce.

Lamb pieces simmered in sauce until tender. Rich and fragrant.

Tender and flavorful beef pieces simmered in sauce.

Thick rumsteak served with a spicy pepper sauce.

Long-fibered beef cut, very tender and flavorful, known as the 'butcher's cut'. Served grilled or with a shallot sauce.

Marinated free-range chicken pieces grilled on a skewer.

Tender beef cubes grilled on a skewer.

Spicy sausages made from beef and lamb, homemade and grilled.

Slow-roasted lamb shoulder or leg until the meat is melting and confit. A festive dish.

Marinated and grilled lamb pieces on a skewer.

Small grilled lamb chops, juicy and flavorful. To be eaten with fingers for the most greedy.

The most tender cut of beef, served with a creamy crushed pepper sauce.

Seared duck breast, served pink with a pepper sauce.

Pan-fried calf's liver slice, tender texture and delicate taste. Often deglazed with vinegar.

The most complete couscous, served with semolina, vegetables, merguez sausages, beef skewers, and lamb mechoui.

Couscous served with slow-roasted lamb (mechoui).

Couscous served with grilled lamb skewers.

Couscous served with homemade spicy merguez sausages.

Couscous served with free-range chicken.

Couscous served with stewed beef.

Couscous served with stewed lamb.

Vegetarian couscous served with a rich broth and plenty of vegetables.

Two extra merguez sausages to accompany your dish.

Grilled lamb kidneys on a skewer. Firm texture and pronounced taste.

Grilled swordfish steak. Firm flesh similar to meat.

Fresh tuna steak grilled, served like meat.

Rich and fatty salmon fillet, grilled.

Noble flatfish served whole and grilled. Delicate and fine white flesh.