Restaurant Aux 3 Marches

A rich dish of steamed wheat semolina, served with an assortment of meats (mutton, beef, chicken, merguez, skewer). Accompanied by vegetables and broth.

Light and fluffy wheat semolina served with tender mutton and simmered vegetables.

Traditional couscous served with grilled meat skewers.

Couscous accompanied by tender, grilled veal skewers.

Couscous served with a portion of roasted lamb (mechoui), tender and flavorful.

Couscous served with stewed chicken and vegetables.

Couscous accompanied by merguez (spicy sausages).

A variation where the lamb slices are often hidden (medfoun) under the semolina. Flavorful and surprising.

Vegetarian couscous served with a variety of vegetables simmered in a fragrant broth.

A sweet and savory couscous, served with cinnamon, toasted almonds, and powdered sugar. Often enjoyed as a dessert or festive dish.

Couscous served with seasoned minced meat meatballs.

Extra portion of merguez (spicy sausages).

Extra portion of meatballs.

Extra portion of mutton.

Extra portion of chicken.

Marinated and grilled chicken pieces skewers, served with garnish.

Grilled turkey skewers, served with garnish.

Tender veal skewers grilled, served with garnish.

Grilled lamb skewers, served with garnish.

Spicy minced meat skewers (kefta) grilled, served with garnish.

Grilled lamb chops, juicy and flavorful, served with garnish.

Quarter roasted or grilled chicken, served with garnish.

Whole lamb roasted slowly, very tender with crispy skin. A festive dish served with a side of your choice.

Lamb stew slowly simmered in a conical earthenware pot, accompanied by artichoke hearts, onions, and olives.

Lamb stew with green beans, tomatoes, and onions, simmered to develop rich flavors.

Lamb tagine served with tender peas and a fragrant tomato sauce.

Tender lamb tagine with eggplant and olives.

A sweet and savory version of lamb tagine with raisins and caramelized onions.

Classic lamb tagine with potatoes and the tangy flavor of preserved lemon.

Lamb tagine flavored with lemon and olives, offering a creamy and tangy sauce.

Sweet and savory tagine combining lamb with soft prunes and crunchy almonds.

Berber-style tagine rich in various vegetables (potatoes, carrots) and spices.

Minced meat meatballs (kefta) cooked in a tomato sauce, often served with eggs cracked on top.

Special tagine with lamb skewers and poached egg.

Lamb tagine garnished with a compote of onions and raisins (t'faya), almonds, and hard-boiled egg. Sweet and mild flavors.

Tagine combining lamb and beef with an assortment of vegetables such as zucchini and eggplant.

Pigeon simmered in tagine with peas and tomatoes. Delicate and flavorful meat.

Pigeon tagine served with steamed potatoes and preserved lemons.

Sweet and savory chicken tagine with raisins and caramelized onions.

Chicken tagine with prunes and almonds, a classic combination with sweet notes.

The classic chicken with olives and preserved lemon. Tangy flavor and tender meat.

Fish tagine (monkfish or cod) simmered with peppers, tomatoes, and lemon. Light and fragrant.

Fish tagine prepared with a sweet topping of onions and raisins.

Fresh sardine meatballs cooked in a tagine with tomato sauce and vegetables.

Extra portion of couscous semolina.