Le 178 - Chez Ben Attia

An assortment of small cold starters typical of Tunisian cuisine. Ideal for tasting several flavors. · Fresh and varied flavors, often spicy or tangy. · Usually eaten with bread at the beginning of the meal.

A plate of fresh vegetables, tuna, and Mediterranean seasonings. Similar to a mixed salad. · Fresh and crunchy, enhanced by olive oil and capers. · Perfect as a light starter or quick lunch.

Salad of grilled vegetables, peeled then finely chopped, seasoned with garlic, coriander, and olive oil. · Melting texture and smoky flavor, spicy depending on the peppers used. · Traditionally eaten with bread, for dipping or spreading.

Classic mixed salad with tuna, hard-boiled eggs, and vegetables. · Fresh and nourishing. · A complete and balanced starter.

Generous version of the mixed salad. · Hearty and varied. · Can serve as a light main course.

Thin and crispy brick pastry filled with an egg, tuna, and herbs, then fried. · Crispy on the outside with a runny egg yolk inside. · A must-have in Tunisian cuisine, often drizzled with lemon juice.

The traditional brik served as a complete plate with accompaniments. · Hot-cold and crispy-tender contrast. · A light meal or a hearty starter.

Traditional Tunisian soup, often made with tomato and "bird's tongue" pasta or frik (green wheat). · Hot, spicy, and comforting. · Often consumed to start the meal.

Fried eggs served with Tunisian condiments. · Simple but enhanced by harissa. · To be enjoyed with bread for dipping.

Starter portion of the famous fried and chopped vegetable dish with eggs. · Mixed texture, rich flavors of fried vegetables. · Served warm or hot.

Portion of fried potatoes. · Crispy and golden. · Universal accompaniment.

Rice served coated in a Tunisian-style tomato sauce. · Tasty and tender. · A simple and filling dish.

Pasta coated in a concentrated and spicy red tomato sauce, typical of Tunisia. · Rich in flavor, pasta is often mixed with the sauce before serving. · Popular and family-style dish.

Stewed stew (marga) with a tomato and spice base. · Creamy sauce and melting vegetables. · Eaten hot, often with bread.

Meat pieces cooked for a long time in a rich sauce. · Tender and tasty. · Classic main course.

Steamed wheat semolina dish served with vegetables and a complete assortment of meats. · The festive dish par excellence, hearty and varied. · Mix the semolina with the sauce and vegetables to your liking.

Couscous served with tender lamb meat. · Pronounced lamb flavor that perfumes the semolina. · An appreciated classic.

Couscous served with stewed beef pieces. · Melting meat and light semolina. · Complete and balanced dish.

Couscous garnished with chicken pieces. · Lighter than red meat versions. · Very popular and tasty.

Couscous served with grilled spicy merguez sausages. · Spicy and smoky note. · Appreciated for its strong flavor.

Couscous served with grilled lamb skewers. · Marriage of steamed semolina and grilled meat. · Interesting texture between grain and grilled.

Couscous served with turkey skewers. · Leaner alternative to red meat. · Simple and good.

Couscous served with two grilled lamb chops. · Generous dish for lamb lovers. · Meat on the bone adds a lot of flavor.

Couscous served only with an assortment of stewed vegetables. · Light and vegetarian (check broth). · Highlights the quality of the semolina and vegetables.

Coastal specialty, couscous served with fish (mullet) and vegetables. · Unique marine flavor, different from meat couscous. · Delicate and fragrant.

Discovery plate combining several specialties: Tunisian tajine (quiche), rice, fried vegetables, and sauce. · Varied and colorful. · Ideal for tasting a bit of everything.

Classic stew (batata belham) of potatoes and meat. · Creamy sauce soaking the potatoes. · Comforting family dish.

Stewed fried spinach (Pkaila or Madfouna) cooked for a long time with meat. · Very dark sauce, rich and deep flavor. · Unique Tunisian specialty.

Stew based on onions and chickpeas in a tomato sauce with meat. · Tasty and slightly sweet thanks to the onions. · Traditional stewed dish.

Beef or lamb stew in a thick dark green sauce made from powdered jute mallow. · Gelatinous texture and very particular herbal taste. · Eaten with plenty of bread for dipping.

Popular chickpea soup, stale bread, olive oil, harissa, cumin, and garlic. · Tunisian street food, hot and invigorating. · A soft-boiled egg or tuna is often added.

Djerba specialty: steamed rice pre-mixed with meat, liver, chickpeas, and green vegetables. · Fluffy and fragrant grain. · Very aromatic complete dish.

Mix of fried vegetables (peppers, tomatoes, zucchini) chopped with fried eggs, served with fries. · Melting texture and concentrated fried flavors. · Iconic dish, often spicy.

Kaftaji served with grilled or sautéed lamb liver. · The liver adds extra richness to the dish. · Much-loved combination.

Kaftaji served with meat skewers. · Complete dish with vegetables and grilled meat. · Served with fries.

Kaftaji served with merguez sausages. · Spicy and hearty. · A favorite for spice lovers.

Kaftaji served with chicken. · Alternative to red meat. · Tasty and satisfying.

Kaftaji served with grilled lamb chops. · Rich and gourmet dish. · For big appetites.

Chef's special mixed plate. · Combines the best elements from the menu. · A complete experience.

Whole grilled or fried fish served with a complete garnish. · A hearty and varied seafood meal. · Guaranteed freshness.

Pasta in red sauce served with a whole fish. · Traditional combination in Tunisia. · The fish lends its flavor to the sauce.

Spaghetti with tomato sauce served with a whole fish. · Hearty main course. · Savor the pasta with the fish flesh.

Rice in sauce served with a whole fish and salad. · A gluten-free alternative to pasta. · Complete and tasty.

Marinated and grilled meat skewers. · Smoky grilled flavor. · Served with classic accompaniments.

Grilled spicy sausages. · Spicy and juicy. · A North African barbecue classic.

Grilled chicken piece (often escalope or thigh). · Simple and appreciated by all. · Served golden brown.

Lamb chops seared on the grill. · Tender on the inside and crispy on the edges. · Rich lamb flavor.

Large platter of assorted grilled meats. · For those who don't want to choose. · Ideal for big appetites.

Chicken served with a starch and kaftaji. · Very complete dish. · Mix of textures.

Fresh fruit of the moment. · Light and natural finishing touch. · Refreshing after a spicy meal.

Traditional sweet pastry, often made with almonds, honey, or dates. · Rich and fragrant, ideal with mint tea. · Indulgent treat.