Restaurant Saveur Méditerranéenne

Traditional Algerian soup made with crushed green wheat (frik) and meat in a tomato broth. It is flavored with coriander and spices. A warm and comforting starter.

Rich and velvety soup of Moroccan origin, made with lentils, chickpeas, tomatoes, and fresh herbs. Creamy and slightly spicy, it is very nutritious.

An assortment of fresh raw or cooked vegetables served cold. Refreshing and light to start the meal.

Salad of grilled peppers and tomatoes, peeled and chopped, seasoned with olive oil and garlic. Melting texture with a distinctive smoky flavor.

Thin and crispy brick pastry, fried and stuffed with a seasoned minced meat mixture. Crispy on the outside and savory on the inside.

Beef stew slow-cooked with olives. The meat is tender and the sauce is creamy, infused with the flavors of the ingredients.

Pieces of chicken cooked stewed with olives and often preserved lemon. A classic dish with tangy and savory flavors.

Stewed dish combining tender beef and peas in a rich sauce. A blend of sweet and savory flavors.

Lamb stewed with peas, offering meltingly tender meat and a fragrant sauce. Ideal to enjoy with bread.

An iconic sweet and savory dish combining tender meat and dried prunes, often garnished with toasted almonds. The sauce is syrupy and flavored with cinnamon.

Lamb roasted slowly until the meat is very tender and falls off the bone easily. Served with a side dish of your choice.

Traditional Algiers dish made of minced meat balls cooked in a white sauce flavored with garlic and cumin, often with almonds.

Turkey stew coated in a creamy white sauce, served with rice. A mild and comforting dish.

Mixture of sun-ripened vegetables (eggplants, zucchini, peppers, tomatoes) stewed together, served with meat.

Cleaned lamb offal slow-cooked in a spicy sauce. Unique texture, firm and gelatinous.

Hearty stew of rehydrated dried white beans, simmered with meat in a tomato sauce.

Algerian dish of cut meat, simmered in a thick red sauce, flavored with garlic and paprika. Savory and slightly spicy.

Stewed dish of lentils and meat, rich in iron and flavor. Served hot, it's a hearty meal.

Lamb tongue cooked until tender, usually served in sauce. The texture is melting and the taste delicate.

Calf's feet slow-cooked to a gelatinous and tender texture, often prepared with chickpeas.

Steamed wheat semolina grains, served with pieces of beef, vegetables, and a fragrant broth.

Semolina accompanied by roasted lamb (mechoui) and vegetables. The contrast between the fluffy semolina and the roasted meat is delicious.

Traditional couscous served with tender chicken and an assortment of seasonal vegetables in their broth.

The most generous version of couscous, including several types of meat (often lamb, chicken, and merguez) in addition to vegetables.

Semolina dish generously served with various stewed vegetables (carrots, zucchini, turnips) and chickpeas, without meat.

Couscous served with merguez, spicy grilled red sausages, adding a flavorful kick to the dish.

A simple portion of steamed semolina grains, plain or with a little butter/oil.

Cauliflower baked with cream and topped with melted cheese. Tender and golden.

Green beans cooked and then pan-fried with a little fat, often with garlic and parsley.

Potatoes cooked and flavored with garlic, offering a savory and fragrant side dish.

Potatoes mashed with milk and butter for a smooth and creamy texture.

Rice cooked and mixed with a seasoned tomato sauce.

Potato sticks fried in oil, crispy and golden.

Mixture of small seasonal vegetables (carrots, peas, beans) cooked together.

Potato quarters or rounds pan-fried until golden.

Thinly sliced potatoes baked with onions and broth. Tender and flavorful.

Small elbow pasta served with tomato sauce.

Long thin pasta served with a tomato-based sauce.

Assortment of three different side dishes on the same plate.

Beaten eggs cooked in a pan, served with fries.

Omelette with filling (likely cheese or meat) served with fries.

Beaten eggs simply cooked in a pan, without garnish, served golden and fluffy.

Egg fried in a pan without being beaten, with the yolk remaining liquid and the white set.

Grilled or fried sardines, prepared with Mediterranean herbs and spices.

White-fleshed, delicate fish, grilled whole and served with a garnish.

Shrimp cooked in a flavorful sauce, likely tomato and garlic-based.

Red mullet, a rockfish with fine and fragrant flesh, prepared grilled or pan-fried.

Marinated beef pieces threaded onto a skewer, grilled over fire. Tender and smoky.

Grilled lamb cubes on a skewer. Flavorful meat with a pronounced taste.

Lamb or veal liver pieces skewers, grilled. Rich texture and distinctive ferrous taste.

Marinated chicken breast pieces grilled on a skewer. Tender and light.

Heart skewer, an offal with a firm texture and intense flavor, grilled.

White kidney (lamb or veal testicles) skewers, considered a delicacy with a very tender texture.

Classic lamb kidney skewers, with a firm texture and pronounced flavor.

Veal sweetbread skewers, a highly prized offal for its creamy texture and delicate taste.

Spicy red sausages grilled on a skewer. Spicy and juicy flavor.

Seasoned minced meat skewers with spices and herbs (parsley, onion), then grilled.

Small grilled lamb chops, tender meat attached to the bone, to be eaten with your fingers.

Veal chop with bone, grilled. Tender and flavorful white meat.

Tender and marbled cut of beef, grilled to your desired doneness.

A whole slice of pan-fried or grilled liver. Rich in flavor and texture.

Classic Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream.

Shortcrust pastry filled with a creamy and tangy lemon cream.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Refreshing mix of seasonal fresh fruit pieces.

Traditional Maghrebi pastry, often made with almonds, honey, and orange blossom water.

Dessert made from eggs and milk, with a firm and melting texture, often topped with caramel.

Slices of fresh, sweet, and fragrant watermelon. A very thirst-quenching fruit.

Slices of fresh, sweet, and fragrant melon.

Traditional flatbread made from semolina, cooked on a griddle. Dense and crispy texture, often eaten with butter or honey.

Classic carbonated sodas in individual format.

Italian sparkling natural mineral water.

Famous Algerian soda brand, often lemon-flavored and very refreshing.

Large bottle of Hamoud Boualem Algerian soda, ideal for sharing.

Small bottle of still mineral water.

Large bottle of natural mineral water.

Refreshing drink prepared on-site with fresh lemon juice, water, and sugar.

Fruit juice or popular fruity drink in Algeria, often apricot or mixed fruit.

Short and strong black coffee, served hot.

Espresso lengthened with hot water for a less intense but larger coffee.

Espresso with a small touch of hot milk or milk foam.

Hot green tea infused with fresh mint leaves and generously sweetened. Traditional drink of Maghrebi hospitality.