Dar el Tounsy - restaurant tunisien et brunch

Wood-fired grilled peppers and tomatoes, then crushed. Melting texture and characteristic smoky flavor, enhanced with spices. Enjoy with bread.

Finely diced raw vegetable salad. Fresh, crunchy, and light, seasoned with olive oil and dried mint.

Boiled and then mashed carrot puree, seasoned with garlic and spices. Sweet-bitter flavor and creamy texture.

A composed platter featuring the classics of Tunisian starters. Ideal for tasting different flavors and textures at once.

An appetizer for garlic lovers, combined with grilled salad (mechouia) and cheese. Strong and intense flavor.

Tasting of the three main salads: grilled (mechouia), fresh (Tunisian), and carrot puree (omek houria).

The ultimate discovery platter including salads, a brik (fried turnover), and a piece of tajine (Tunisian quiche). Variety of hot and cold.

Red soup based on crushed green wheat (frik) and fish. Pleasant grainy texture and spice-rich broth.

The classic Ramadan soup, made with crushed green wheat and meat. Comforting and very fragrant.

Very thin fried brick pastry, filled with a runny egg and tuna. Crispy on the outside, melting on the inside. Drizzle with lemon before eating.

A variation of the traditional brik stuffed with small shrimp. Crispy and flavorful.

A type of thick, crustless quiche or baked omelet, rich in meat, cheese, and eggs. Firm and dense texture, eaten hot or cold.

Classic fried potatoes, seasoned with local spices for extra flavor.

Dish simmered in a small pan, consisting of scrambled eggs in a spicy tomato sauce (chakchouka) with merguez. Enjoy by dipping bread.

Variation of Ojja served with pieces of poultry escalope in the tomato and egg sauce.

Rich ojja filled with a mix of seafood, cooked in spicy tomato sauce.

The simple version of this dish: eggs cooked in a spicy tomato sauce with garlic and olive oil.

Shrimp-filled ojja, combining the sweetness of seafood with the spiciness of the sauce.

Gourmet ojja combining two meats: spicy merguez and poultry escalope.

Popular dish made of fried vegetables (peppers, tomatoes, potatoes, squash) roughly chopped, mixed with fried eggs. Rich and oily texture, often spicy.

The traditional fried vegetable mix served with poultry escalope.

Kafteji served with grilled merguez for extra spice.

Kafteji accompanied by grilled or sautéed lamb liver cubes, a highly appreciated specialty.

Generous platter combining the fried vegetable mix with an assortment of three meats.

Dark green, almost black stew, made from dried jute mallow. Unique thick and mucilaginous texture, powerful herbaceous taste. Simmered for hours.

Lamb meat cooked very slowly, traditionally in an earthenware pot, until extremely tender.

Djerba specialty where rice, meat, vegetables (spinach, parsley), and spices are mixed raw then cooked together in steam. Very fragrant and non-sticky.

Rice served with a rich and spicy tomato sauce, accompanied by the meat of the day.

Pasta in a concentrated and spicy red sauce, topped with a mix of seafood.

The traditional Tunisian pasta dish. Rich tomato sauce, garlic, bay leaf, and spices, served with a piece of lamb.

Pasta in Tunisian red sauce served with chicken (often thigh or drumstick).

Generous version of Tunisian pasta with a whole, tender lamb shank.

Steamed wheat semolina, served with a red vegetable broth (chickpeas, potatoes, squash, carrots). No meat.

The Tunisian national dish, chicken version. Fine semolina drizzled with red sauce and vegetables.

Couscous served with grilled spicy merguez.

Royal couscous with three different types of meat for hearty appetites.

The most traditional version of couscous, with flavorful lamb meat.

Couscous served with a tender, melt-in-your-mouth lamb shank.

A grilled meat of your choice served with three side dishes.

Two grilled meats of your choice served with three side dishes.

Three grilled meats of your choice served with three side dishes.

Large platter of mixed meats grilled over wood fire, served with side dishes.

Large platter of mixed meats grilled over wood fire, served with side dishes.

Large platter of mixed meats grilled over wood fire, served with side dishes.

Whole grilled fish, with white and fine flesh.

Grilled sea bass, appreciated for its delicate flesh.

Small grilled blue fish, rich in flavor.

Rockfish with fine, iodized flesh, simply grilled.

Grilled swordfish steak, firm texture similar to meat.

Thick white fish fillet, tender and flaky.

Grilled salmon fillet, rich and fatty.

Assortment of grilled fish depending on availability.

Assortment of grilled fish depending on availability.

Assortment of grilled fish depending on availability.

Bread filled with typical fresh ingredients: tuna, olives, harissa, potatoes, eggs, and salad.

Sandwich filled with the famous mix of fried vegetables and eggs (kafteji).

Kafteji sandwich (fried vegetables) with added meat.

Sandwich filled with grilled or sautéed liver.

Meal including tuna pasta, fries, a drink, and a surprise.

Meal with choice of breaded meat, served with fries, drink, and surprise.

Tea served with an assortment of sweets or a special hazelnut cream (Zgougou or similar).

Coffee served with an assortment of small cakes and pastries.

Seasonal cut fruit.

Sweet specialty changing daily.

A very rich dessert or drink typical of southern Tunisia. Mix of yogurt, fresh fruit, dried fruit, and biscuits. Eaten with a spoon.

Mixed fresh fruit juice cocktail.

Exotic fruit and citrus cocktail.

Rich and energizing smoothie with desert flavors (dates, dried fruits).

Refreshing sparkling drink with mint and lime flavor.