restaurant Gouraya

Traditional, creamy, and spicy Maghreb soup made with meat (often lamb), vegetables, chickpeas, and vermicelli or crushed wheat (frik). It offers a rich texture and comforting flavors of coriander and celery. Eaten hot, traditionally with a squeeze of lemon and bread.

Rich and velvety Moroccan soup made from tomatoes, lentils, chickpeas, and meat. It is thickened with flour and flavored with ginger, saffron, and fresh herbs. Traditionally served to break the fast, it is nourishing and flavorful.

Simple and hearty dish combining crispy fries incorporated or served with a fluffy egg omelette. Both tender and crunchy texture. Usually eaten with bread.

Classic omelette filled with sautéed mushrooms. Eggs are beaten and cooked until golden while remaining tender. Mild and earthy flavor.

Potato sticks, fried, prepared on-site. Crispy on the outside and tender on the inside. A universally appreciated side dish or snack.

Fried pastry rolls or triangles made from brick pastry, usually filled with egg, tuna, parsley, and sometimes cheese or minced meat. Very crispy texture and soft filling. Eaten with fingers, often drizzled with lemon.

Tunisian salad made of grilled, peeled, and chopped peppers and tomatoes, seasoned with garlic, olive oil, and spices (caraway, coriander). Smoky and often spicy flavor. Eaten cold or warm with bread or tuna.

Assortment of various raw vegetables (lettuce, tomatoes, cucumbers, corn, etc.) beautifully presented. Fresh and crunchy. Served with vinaigrette.

Green salad topped with canned tuna, often served with hard-boiled eggs, tomatoes, and olives. Light and protein-rich meal.

Caprese-style salad with slices of fresh tomatoes and mozzarella cheese. Dressed with olive oil and sometimes basil. Fresh and mild.

Classic starter composed of hard-boiled eggs topped with mayonnaise, served on a bed of lettuce. Rich and creamy.

Fresh combination of creamy avocado and cooked shrimp, often served with a cocktail or lemon sauce. Mix of soft and firm textures.

Assortment or choice of hot side dishes including gratin, rice, mashed potatoes, or green beans. Comforting dishes served in portions.

Choice of hearty side dishes: large portion of fries, pasta, fries omelette, or Chekchouka (pepper and tomato ratatouille). Chekchouka is spicy and tender.

Thin slice of pan-seared meat (veal or turkey), topped with a creamy pepper sauce. Served with pasta. Zesty flavor and tender meat.

Escalope served with a Normande sauce made with cream and mushrooms. Served with pasta. Rich and creamy dish.

Breaded meat cutlet, fried until golden and crispy. Served with pasta or a side dish. Crispy on the outside and tender on the inside.

Escalope au gratin or served with Bolognese sauce (tomato and minced meat). A hearty dish combining meat and rich tomato sauce.

Traditional dish of steamed wheat semolina, served with a broth of various vegetables (carrots, zucchini, turnips, chickpeas). Light and fragrant.

Couscous served with stewed beef pieces and vegetables. The meat is tender and the broth is rich in flavor.

Fine semolina served with chicken cooked in a broth of vegetables and mild spices. A family classic.

Couscous with spit-roasted lamb (mechoui). The roasted meat provides a smoky and crispy flavor that contrasts with the soft semolina.

Couscous served with merguez (spicy beef and lamb sausages). Zesty and flavorful dish.

Couscous served with grilled lamb chops. The meat is tender and juicy.

The most complete version of couscous, garnished with several meats: merguez, chicken, and lamb chops. Ideal for hearty appetites.

Stew of white beans (loubia) simmered in a spicy tomato sauce with meat. Popular, rustic, and very filling dish. Eaten with bread.

Lentil stew prepared with meat and vegetables in a flavorful sauce. Rich in iron and hearty.

Traditional dish made from lamb tripe simmered in sauce (often douara or bakbouka). Unique texture, tender and gelatinous, with a spicy sauce.

Pasta dish served with meat in sauce. Simple and nourishing.

Grilled or pan-seared salmon fillet served on a bed of tagliatelle. Fatty and flavorful fish with long pasta.

Algiers dish composed of meatballs cooked in a white or red sauce flavored with garlic and cumin, often with chickpeas. Here served with fries.

Seasoned ground beef meatballs, served with crispy fries. A simple classic.

Quarter roast chicken with golden skin, served with creamy mashed potatoes.

Vegetarian option, generally composed of the day's side dishes (vegetables, starches) without the meat.

Small portion of fries prepared on-site.

Roast lamb (mechoui) served with sautéed potatoes flavored with garlic. Tender meat and flavorful side dish.

Roast lamb served with a gratin (likely dauphinois or vegetable gratin). Rich and comforting dish.

Roast lamb served with pan-sautéed green beans. A balance between rich meat and light vegetables.

Traditional stew of white meat (veal or turkey) in a creamy white sauce with mushrooms and carrots. Mild and creamy.

Beef tongue stewed until tender, served in slices with a sauce (often spicy or Madeira). Characteristic melt-in-your-mouth texture.

Chicken fillet cooked with mushrooms in a creamy sauce.

Roast meat served with potatoes 'boulangère' (potatoes baked with onions and broth). Family dish.

Beef cooked with onions, served with fries. Simple and flavorful.

Traditional dish with meatballs flavored with garlic and cumin, stewed with chickpeas.

Hollowed-out potatoes and zucchini stuffed with a mixture of minced meat and spices, cooked in a sauce. Flavorful stewed dish.

Piece of lamb shank slow-cooked. The meat is extremely tender and falls off the bone. Served with a side dish.

Braised dish composed of meatballs (kefta) and olives, often in a lemony sauce. Tangy and savory flavor.

Classic Maghreb dish with stewed chicken, olives, and preserved lemon. The sauce is creamy and flavorful.

Tagine prepared with tender lamb and olives. The stewed meat absorbs the flavors of the sauce.

Sophisticated sweet and savory dish. Stewed meat served with sweet prunes and crunchy toasted almonds. Honeyed sauce flavored with cinnamon.

Skewers of marinated meat cubes grilled over wood fire. Smoky flavor and juicy meat.

Grilled lamb liver skewer (often called 'boulfaf' if wrapped in caul fat). Rich flavor and melt-in-your-mouth texture.

Grilled lamb or veal testicles. A delicate dish with a very fine and tender texture.

Grilled lamb heart pieces. Lean and firm meat with a pronounced flavor.

Grilled kidney skewers. Firm texture and characteristic taste.

Seasoned ground beef, formed into a patty and grilled.

Spicy red sausages, grilled. Crispy skin and juicy, spicy interior.

Marinated and grilled pieces of turkey breast. Lean and tender meat.

Grilled pieces of chicken breast.

Skewer alternating pieces of chicken and colorful bell peppers. Grilled flavor and slightly sweet from the vegetables.

Grilled lamb chop on the bone. Tender and flavorful meat, ideal for eating with your hands.

Grilled prime cut of beef or veal. Rich and juicy meat for steak lovers.

Small grilled bird, whole. Delicate meat with a fine gamey flavor.

Whole grilled fish (sea bream or sea bass). White, fine, and delicate flesh. Served with a side dish.

Thick grilled salmon fillet. Fatty fish with pink, melt-in-your-mouth flesh.

Classic Italian dessert with coffee and mascarpone, dusted with cocoa. Creamy and energizing.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar. Hot/cold contrast and smooth texture.

Likely a local pastry or house specialty. Sweet dessert.

Airy and rich chocolate dessert. Mousse-like texture and intense cocoa flavor.

Small chocolate cake with a molten or very tender center. Served warm.

Upside-down apple tart, where the apples are caramelized in butter and sugar before baking. Served warm.

Iconic Algerian lemon-lime soda (Hamoud Boualem). Refreshing, fizzy, and not too sweet. Often compared to a clear lemonade.

World-famous cola soda. Sweet, fizzy, and caffeinated.

Fizzy orange-flavored soda.

Schweppes (tonic or citrus soda). Slightly bitter or fruity taste depending on the variety.

Hot tea, likely sweet mint tea served in the local tradition.

Espresso or black coffee.