Restaurant Sidi Bou Said

A warm and comforting soup made with meat and Tunisian spices. Liquid texture with tender pieces. Usually eaten at the start of a meal, accompanied by bread.

Flavorful soup prepared with fresh fish and vegetables. The broth is fragrant and slightly spicy. Ideal for whetting the appetite with marine flavors.

Thin and crispy brick pastry, fried and stuffed with a mixture of egg, tuna, parsley, and potato. Crispy on the outside and soft on the inside. An essential classic of Tunisian cuisine.

Triangle of thin fried pastry, filled with shrimp, egg, and herbs. Crispy and golden. Served hot, often with a squeeze of lemon.

A type of quiche or thick baked omelet, rich in cheese (jben), eggs, and meat. Dense and moist texture. Eaten warm or cold, cut into squares.

Grilled pepper and tomato salad, then finely chopped and seasoned with garlic, olive oil, and spices. Smoky and often spicy flavor. Served with tuna, olives, and hard-boiled eggs.

Fresh salad made of finely diced grilled tomatoes, cucumbers, onions, and peppers. Seasoned with olive oil, lemon, and dried mint. Crunchy and refreshing.

Tender octopus pieces marinated with crunchy vegetables, olive oil, and lemon. Firm yet melting texture. A fresh starter with sea flavors.

Traditional dish made from fried green peppers and eggs, often accompanied by minced meat or merguez. Rich and slightly oily texture. Enjoy with bread for dipping.

Mixture of fried vegetables (peppers, tomatoes, zucchini, potatoes) roughly chopped with fried eggs. Rich flavor and melting texture. Served with bread.

Assortment of various Tunisian starters, often including mechouia salad, tuna, vegetables, and eggs. A colorful dish offering a glimpse of several local flavors.

Stewed dish of scrambled eggs in a spicy tomato sauce (harissa) with merguez sausages. Creamy texture and spicy taste. Eaten hot with bread.

A variation of ojja prepared with a mix of seafood in a spicy tomato sauce and eggs. Savory surf-and-turf, spicy and rich.

Egg and tomato stew with shrimp. The sauce is thick and spiced with harissa. A hearty dish to enjoy with fresh bread.

White bean stew (loubia) simmered in a rich tomato sauce with tender veal pieces. A hearty and flavorful dish, typical of home cooking.

Pea stew (marka jilbana) with fresh peas and lamb pieces, cooked with onions and tomatoes. Mild and slightly sweet due to the peas.

Pea stew simmered with tender squid in a tomato sauce. The combination of sweet peas and seafood offers a unique flavor.

Traditional stew (gnaouia) prepared with okra (green vegetables) and lamb. Characteristic slightly slimy texture of okra, in a rich sauce.

Meat and offal stew (often liver) in a very flavorful thick cumin (kamoun) sauce. Intense and spicy taste. Served hot.

Variation of kamounia prepared with octopus pieces instead of meat. The cumin sauce pairs perfectly with the flavor of the octopus.

Whole or fillet fish baked with herbs and spices, often served with roasted vegetables (potatoes, tomatoes, peppers).

Slow-roasted lamb pieces in the oven. The meat is tender and juicy, often served with a reduced sauce and potatoes.

Rice dish cooked with chicken, often with a light tomato sauce and vegetables. Simple and nourishing.

Seafood rice specialty prepared Zarzis-style (coastal city). Rich in marine flavors and local spices, steamed or in sauce.

Steamed rice cooked with a mixture of meat, liver, vegetables (spinach, parsley), and chickpeas. Everything is cooked together to blend the flavors. A complete and fragrant dish.

Pasta served with a rich tomato sauce topped with various seafood (shrimp, squid, mussels). A Mediterranean classic with a Tunisian twist.

Very old traditional stew, characterized by a dark sauce made from chard, herbs, beef, veal feet, and white beans. Deep and complex flavor.

Whole lamb head roasted in the oven until the meat is very tender and falls off the bone. Appreciated by offal lovers for its varied textures.

Lamb shank slow-cooked in a clay pot (golla). The stewing makes the meat extremely tender and flavorful.

Dish made from veal feet, simmered for a long time until a gelatinous and tender texture is achieved, usually in a chickpea sauce (hergma).

Beef pieces simmered in a tomato sauce with vegetables. A classic, tender, and comforting dish.

Lamb or beef stew cooked with plenty of onions, tomatoes, and chickpeas. Rich sauce, slightly sweetened by the onions.

Dish prepared from cleaned beef or lamb stomach, simmered in a spicy sauce. Characteristic chewy texture and strong taste.

Whole grilled fish (sea bream), served with crispy skin and delicate white flesh. Usually accompanied by vegetables or salad.

Grilled sea bass, appreciated for its fine and flavorful flesh. Simply cooked to preserve the natural taste of the fish.

Small grilled rock fish (red mullets), known for their strong iodine taste. Served whole.

Assortment of various grilled meats (chops, merguez, skewers). Ideal for tasting different flavors in one dish.

Assortment of grilled fish and seafood according to availability. A royal option for seafood lovers.

Fresh grilled sardines, served simply with lemon. Oily fish rich in flavor, to be eaten with your fingers.

Grilled tuna steak. Firm and meaty flesh, reminiscent of beef.

Grilled swordfish steak. Dense and mild flesh, often marinated before cooking.

Squid tubes filled with a flavorful stuffing (rice, herbs, chopped tentacles), then cooked in sauce. Tender and fragrant.

Steamed wheat semolina served with a spicy red sauce with vegetables and octopus. An emblematic dish combining land and sea.

Hearty version of couscous topped with several types of meat (lamb, chicken, merguez). A complete feast.

Couscous served with a whole or piece of sea bream and vegetables. The fish sauce is particularly flavorful.

Fine semolina served with grouper, a fish with white and firm flesh, and vegetables in sauce.

Traditional couscous served with your choice of spicy sausages (merguez) or tender lamb meat.

Pasta served with a red, concentrated Tunisian tomato sauce flavored with bay leaf and garlic, accompanied by chicken pieces.

Pasta in sauce with dogfish (a small smooth-hound shark). Firm, boneless white fish, ideal with a spicy sauce.

Spaghetti topped with a creamy tomato sauce and served with melting lamb pieces.

Beef stew made from mulukhiyah powder, creating a thick and creamy dark green sauce. Unique, slightly bitter, and rich taste, served with bread.

Fried and crushed vegetables (peppers, tomatoes, potatoes, zucchini) served with a fried or sunny-side-up egg. Enjoy with bread.

Meal plate centered around a large egg brick, likely accompanied by salad or fries for a complete meal.

Popular chickpea soup served over pieces of stale bread, flavored with cumin, garlic, harissa, and olive oil. Often garnished with a soft-boiled egg and tuna.

Hearty version of lablebi with veal feet (hargma), adding a gelatinous texture and pronounced meat flavor to the chickpea broth.

Classic Tunisian sandwich with tuna, olives, hard-boiled egg, salad, and harissa in a baguette or special bread.

Sandwich filled with the mixture of fried and chopped vegetables (kaftaji). Melting, spicy, and hearty.

Hot sandwich with grilled merguez, served with salad and spicy sauce.

Sandwich with grilled or breaded chicken cutlet, served with raw vegetables and condiments.

Sandwich with grilled or sautéed liver (kabda), seasoned with cumin and spices. Intense flavor.

Traditional creamy dessert, often flavored with geranium or rose water, garnished with dried fruits.

Creamy dessert made from roasted and ground hazelnuts. Rich and fragrant.

Dessert cream made from crushed Aleppo pine nuts, topped with a layer of white pastry cream. Unique resin and forest flavor, highly prized.

Can of standard soda or fizzy fruit juice.

Refreshing drink made from lemon juice, often with pulp and sometimes mint or almonds. Very thirst-quenching.

Bottle of still mineral water.

Bottle of sparkling water.