O’Brika

A classic Italian dessert revisited with cinnamon speculoos cookies. Creamy and rich, with a smooth texture and the crunch of the cookies.

Cream cheese cake on a biscuit base, topped with raspberry coulis. The perfect balance between the sweetness of the cream and the acidity of the red fruits.

A crispy shortcrust pastry filled with pastry cream and fresh raspberries. A fruity and light dessert.

A traditional Tunisian dessert cream made from roasted and ground hazelnuts. Creamy texture and intense praline flavor, often topped with dried fruits.

A creamy cheesecake with Oreo cookie pieces. Rich and sweet with a contrasting texture between the cream and the cocoa cookies.

Gourmet tart with chocolate and Daim candy pieces (crunchy caramel). Very sweet with a melting and crunchy texture.

Traditional Tunisian dessert cream made from Aleppo pine nuts. It has a dark color, a smooth texture, and a unique slightly resinous and sweet taste, topped with a dessert cream.

A variation of tiramisu using Oreo cookies instead of ladyfingers. An American twist on an Italian classic, creamy and chocolatey.

Classic cola sparkling drink.

Sparkling cola drink without sugar.

Sparkling cola drink flavored with cherry.

Sparkling orange drink.

Sweet and refreshing iced tea.

Iconic black Tunisian soda, with a flavor reminiscent of cola and carob. Very fizzy and sweet.

Clear Tunisian sparkling drink (lemonade type) with lemon flavor. Refreshing and tangy.

Sparkling citrus flavored drink (orange, grapefruit, lemon, lime).

Sparkling apple flavored drink.

Sparkling orange drink with pulp.

Still fruit drink.

Tunisian sparkling drink with apple flavor. Sweet and fruity.

Natural sparkling mineral water.

Bottle of still mineral water.

A typical composed plate often including a finely chopped vegetable salad (cucumbers, tomatoes, onions), tuna, eggs, and harissa. Fresh and varied.

Popular dish made of fried vegetables (peppers, tomatoes, squash, potatoes) roughly chopped and mixed with fried eggs. Melting texture and rich flavor, served with bread.

The traditional mix of fried and crushed vegetables (kaftaji) served with spicy grilled merguez sausages.

Kaftaji served with grilled chicken. A complete meal combining melting vegetables and grilled meat.

Kaftaji served with grilled or sautéed lamb liver. A popular combination for its richness in flavors.

A salad of grilled vegetables (peppers, tomatoes, onions, garlic) then chopped and seasoned with olive oil, caraway, and tuna. Smoky and often spicy flavor.

Cooked carrot puree, seasoned with garlic, harissa, caraway, and olive oil. Both sweet and spicy, served cold.

Classic pizza with a tomato base, topped with mozzarella cheese and black olives.

Tuna pizza on tomato base with mozzarella and black olives. Savory and rich in marine flavor.

Cream pizza (white sauce) with salmon, mozzarella, and olives.

Cream base pizza with chicken, mushrooms, and cheese. A mild and creamy combination.

Spicy pizza with seasoned tomato sauce, merguez, and olives. Inspired by local flavors.

Steamed wheat semolina served with a broth of various vegetables (carrots, zucchini, chickpeas, etc.). A healthy and fragrant dish.

Couscous with vegetables and merguez (spicy sausages). The grain absorbs the spicy juice for a flavorful result.

Traditional couscous served with tender chicken and vegetables. A family classic.

Couscous served with tender, rich stewed lamb meat.

A generous version of couscous including several types of meat (often chicken, lamb, and merguez).

Pasta with Tunisian tomato sauce, seasoned with garlic, bay leaf, and harissa, without meat.

Pasta in spicy tomato sauce served with merguez.

Pasta with red sauce and seasoned minced meat balls.

Tunisian-style pasta served with a piece of chicken cooked in the sauce.

Pasta in a rich and flavorful red sauce, served with lamb meat.

Stewed dish based on scrambled or poached eggs in a spicy tomato sauce with peppers and garlic. Similar to a shakshouka.

Ojja (eggs in tomato sauce) with tuna for added flavor.

The most popular version of ojja, cooked with merguez which flavors the sauce.

Traditional stew made from powdered jute leaves, creating a thick dark green sauce with a unique flavor. Long simmered with meat, it is enjoyed with plenty of bread.

White bean stew (loubia) prepared in a tomato sauce with meat balls.

Djerba specialty, it's rice steamed once with vegetables (spinach, parsley, chickpeas) and meat, all mixed beforehand.

Salad made of romaine lettuce, croutons, parmesan, and Caesar dressing, often with chicken.

Penne pasta served with a spicy tomato sauce with garlic (arrabbiata).

Penne pasta with cream, chicken pieces, and mushrooms.

Penne pasta served with a creamy salmon sauce.

Spaghetti served with a minced meat tomato sauce.

Spaghetti with seafood (mussels, shrimp, calamari).

Chicken escalope topped with a creamy mushroom sauce.

Breaded and fried chicken escalope, golden and crispy.

Tunisian-style minced meat or vegetable balls, seasoned with herbs and spices, then fried.

Unlike Moroccan tajine, Tunisian tajine resembles a thick quiche or an oven-baked omelet, made with eggs, potatoes, parsley, cheese, and meat.

Small fried savory fritter, split and filled with tuna, hard-boiled egg, potatoes, olives, and harissa.

Fried and crispy brick pastry containing a runny egg. An essential classic.

Fried brik stuffed with a mixture of egg, tuna, parsley, and onions.

Complete brik filled with egg, tuna, and melting cheese.

Assortment box for one person containing a mix of classics: kefta, tajine, brik, and sandwich.

Sharing box for two people, with a wide variety of specialties (fricassés, bricks, tajines, sandwiches).

The ultimate family feast including an abundance of fried items, appetizers, and sandwiches for a convivial meal.