El Benna

A very popular salad in Tunisia made of grilled vegetables (tomatoes, peppers) then roughly chopped. It is seasoned with garlic, coriander, and olive oil. Fresh, slightly smoky, and sometimes spicy, it is often eaten with bread.

A fresh salad made of very finely chopped raw vegetables, accompanied by tuna and egg. Crunchy and refreshing, seasoned with olive oil and lemon.

A salad of cooked carrots, mashed into a coarse puree and seasoned with garlic, caraway, and harissa. Sweet and spicy at the same time, served cold.

A complete assortment of classic Tunisian cold starters. Ideal for tasting different flavors and textures in one plate.

A popular dish made of fried vegetables (peppers, squash, potatoes) chopped and mixed with fried eggs. Tasty, rich, and slightly spicy.

A combination of three emblematic salads of Tunisian cuisine. Allows for a variety of pleasures between grilled, raw, and cooked.

A traditional Tunisian soup made from chickpeas, served with crumbled stale bread. Richly spiced with cumin and harissa, garnished with tuna and an egg.

A traditional red soup prepared with crushed wheat (frik) and lamb. Fragrant and comforting, often served during Ramadan.

Version of traditional chorba prepared with fish. The broth is rich in marine flavors and spices.

An unmissable crispy starter: a thin fried pastry sheet enveloping a runny egg, potatoes, and herbs. Eaten hot, often with fingers.

A version of the brick pastry filled with tuna in addition to egg and potatoes. Crispy on the outside and soft on the inside.

Different from Moroccan tagine, Tunisian tagine resembles a thick quiche or a Spanish tortilla without a crust. Baked in the oven, it is rich in eggs, cheese, meat, and potatoes.

Portion of golden and crispy fries.

Steamed wheat semolina served with fresh fish and vegetables. An iconic dish of Tunisian coastal cuisine.

The traditional Tunisian couscous with tender lamb and seasonal vegetables. The semolina is fine and the broth is fragrant.

Couscous served with chicken pieces and various vegetables. Lighter than the lamb version.

The house's royal couscous, combining several meats (chicken, lamb, merguez) for a hearty feast.

A unique specialty where lamb simmers slowly in a sealed earthenware jar. The meat becomes extremely tender and melt-in-your-mouth.

A rich and thick stew prepared with meat and offal (often liver). The sauce is heavily flavored with cumin, giving a distinctive taste.

A dark green stew dish based on dried and ground jute mallow. The texture is creamy and the taste very particular, simmered for a long time with beef.

A dish resembling chakchouka, consisting of scrambled eggs in a spicy tomato sauce with merguez. Served hot, to be enjoyed with bread.

Seafood version of ojja, where merguez is replaced by shrimp. Rich tomato sauce and bound eggs.

Tunisian pasta served with a spicy red tomato sauce and chicken. A very common family dish.

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

A specialty from the island of Djerba. Rice is steamed with a mixture of finely chopped herbs, vegetables, and meat. Very fragrant and not sticky.

Spaghetti topped with a tomato sauce with seafood. A revisited Mediterranean classic.

Grilled lamb chops, tender and juicy.

Traditional spicy sausages made from beef and lamb, grilled.

Thin slice of grilled meat (usually poultry or veal).

An assortment of grilled meats including escalope, merguez, and lamb chop.

Whole grilled fish (sea bream), served with its side dishes.

The classic Tunisian snack: bread filled with tuna, hard-boiled egg, salad, and olives, drizzled with olive oil and harissa.

Sandwich filled with keftaji mixture (chopped fried vegetables) and fries. A hot and hearty sandwich.

Keftaji sandwich with a meat of your choice (escalope or merguez), for an even richer meal.

Very popular Tunisian dessert during Mouled. It is a creamy dessert made from Aleppo pine nuts, topped with a layer of pastry cream and dried fruits.

A version of assida prepared with hazelnuts. A rich and fragrant cream dessert, topped with cream and chopped nuts.

Classic French pastry made of layers of puff pastry and pastry cream.

Typical sweet pastries (baklava, makroud, etc.) often made with almonds, honey, and orange blossom water.

Selection of cut seasonal fresh fruits.

Refreshing drink made with whole lemons (juice and zest), sugar, and water. Typically Tunisian, bittersweet.

Juice pressed on demand from fresh fruit.

Cola soda.

Sugar-free cola soda.

Tunisian dark colored soda, similar to cola but with a distinct carob flavor.

Tunisian clear soda with a lemon-lime flavor, similar to 7Up or Sprite.

Tunisian carbonated drink with apple flavor.

Orange soda.

Bottle of mineral water.

Bottled sparkling water.

Green tea infused with fresh mint leaves and plenty of sugar. Served hot.

The traditional mint tea served with pine nuts floating on top, adding a delicate nutty flavor.

Classic espresso coffee.