Restaurant Tunisien Zarda Food

A red and creamy fish soup, thickened with crushed barley (chorba). It is flavored with Tunisian spices and tomato. Enjoyed hot, often with a squeeze of lemon.

An essential Tunisian starter: a thin pastry leaf fried until crispy, folded into a triangle. It contains a soft filling of tuna, runny egg, and potatoes. To be eaten with your fingers.

The classic tuna brick served as a full meal. Accompanied by homemade fries and fresh salad for a balanced meal between hot, crispy, and fresh.

A refreshing mixed salad with diced fresh vegetables, olives, and often tuna and hard-boiled egg. Dressed with olive oil and lemon. Perfect to start the meal.

A savory mix of vegetables (peppers, tomatoes, potatoes) and fried eggs, then roughly chopped together. Rich texture and intense flavor, slightly spicy. Traditionally eaten with bread.

Fire-grilled vegetable salad (peppers, tomatoes, onions) then crushed. Characteristic smoky flavor enhanced by garlic and olive oil. Served cold, often garnished with tuna and eggs.

Different from Moroccan tajine, it's a type of thick tortilla or crustless quiche, baked in the oven. Made with eggs, meat, cheese, and herbs. Firm and moist texture.

A popular and hearty winter dish made with whole chickpeas in a spicy cumin and harissa broth. Served with tuna and pieces of stale bread that soak up the juice.

Grilled whole fish (Sea Bass). Its white flesh is fine, moist, and delicate. Served simply to appreciate the taste of the fish.

Grilled whole royal sea bream. A fish with firm, flavorful flesh and crispy skin.

Grilled fresh sardines. Oily fish rich in flavor, with tender and iodized flesh. A classic of Mediterranean cuisine.

Thin slice of poultry meat grilled on a griddle or over a fire. Tender and light.

Grilled lamb chop pieces. Juicy and flavorful meat, to be eaten with your fingers to appreciate its full flavor.

Grilled lamb liver slices. Melting texture and pronounced taste, rich in iron. Often seasoned with spices.

A complete assortment for meat lovers: lamb, poultry, merguez, and liver. Ideal for varying pleasures and textures.

A generous plate of fried and grilled seafood. Mix of fish, crispy calamari, and shrimp.

Sandwich filled with Kaftaji (mixture of fried vegetables and chopped egg). A popular street food, spicy and hearty.

Baguette sandwich filled with grilled merguez (spicy beef/mutton sausages), often accompanied by fries and sauces.

Sandwich with marinated and grilled poultry escalope. Tender and tasty.

The traditional Tunisian snack: tuna, olives, hard-boiled egg, salad, and harissa in bread. Fresh and spicy.

Portion of freshly cut and fried fries. Golden and crispy.

Pasta in a concentrated and spicy red sauce, served with a tender piece of lamb. A rich and flavorful family dish.

Tunisian specialty pasta with tomato sauce, simmered with octopus. The sauce has a unique marine flavor and the octopus is tender.

Pasta served with a roasted or stewed chicken thigh in red sauce. A simple and comforting dish.

Spaghetti with various seafood (shrimp, calamari, mussels). Sauce generally based on tomato, garlic, and parsley.

Lamb shank cooked in a clay pot (Golla). The meat becomes confit and extremely tender, accompanied by melting vegetables.

Djerba specialty: rice steamed along with meat, spinach, parsley, and chickpeas. The grains are separated and very fragrant.

Maritime version of Djerbian rice, where meat is replaced by a mix of seafood. Steamed to preserve flavors.

A stew (marqa) of peas simmered in a tomato sauce with tender lamb. Sweet and slightly sweet thanks to the peas.

Stew of melting white beans in a spicy tomato sauce. A hearty and warming dish, popular in family cooking.

An emblematic dish with a dark green, thick sauce made from jute powder. Simmered for hours, it has a unique herbaceous taste and a creamy texture.

Rich meat and liver stew, characterized by a strong presence of cumin (hence its name). The sauce is thick and very aromatic.

The ultimate festive couscous, garnished with several types of meat (often lamb, chicken, merguez) and numerous vegetables.

Couscous semolina served with whole fish or steaks and vegetables (squash, potatoes). The sauce is red and spicy.

The classic lamb couscous. The meat gives flavor to the sauce and vegetables. A traditional Friday dish.

Couscous served with tender chicken pieces and assorted vegetables. Lighter than the lamb version.

Couscous accompanied by grilled merguez. The spicy flavor of the sausages pairs well with the semolina.

Couscous without meat, highlighting a wide variety of vegetables simmered in a fragrant sauce.

Couscous served with Osbane, a type of large sausage or stuffed ball made of intestines, meat, liver, rice, and herbs. Very strong and aromatic taste.

Refined couscous with grouper, a noble Mediterranean fish with white, firm flesh. Spicy red sauce.

Espresso or long coffee. Ideal to finish the meal.

Traditional mint tea, served hot and sweet. Digestive and soothing.

Cold drink made from whole crushed lemons. Sweet, tangy, and very refreshing.

Sodas and carbonated drinks in individual format.

Large bottle of soda to share.

Small bottle of mineral water.

Creamy mascarpone dessert, coffee-soaked biscuits, and cocoa.

Plate of fresh fruits selected according to the season.

Traditional Tunisian dessert cream (Zgougou) made from Aleppo pine nuts. Creamy texture, smoky hazelnut flavor, topped with vanilla custard and dried fruits.

Spicy grilled sausage as a supplement.

Piece of chicken as a supplement.