Saf saf

A rich soup prepared with fresh fish and a blend of Tunisian spices. Warm and aromatic, it offers a pronounced marine flavor.

A flavorful and comforting meat broth, stewed with local spices. The meat is tender and the taste is deep.

An iconic Tunisian starter. A thin fried pastry sheet (malsouka) containing a filling of tuna, parsley, and often a runny egg. Crispy on the outside and soft on the inside.

A cooked salad made of grilled and then crushed vegetables. It offers a characteristic smoky flavor, enhanced by olive oil and spices. Eaten warm or cold, often with bread.

A refreshing salad made of very finely diced vegetables. Simply seasoned and garnished with tuna and egg, it is light and crunchy.

A popular dish consisting of a mixture of fried vegetables, chopped and mixed with eggs. Rich and flavorful, often spicy.

A complete assortment of the best Tunisian salads (fresh, grilled, and spicy carrots). Ideal for discovering several flavors in one plate.

A very popular winter dish. A chickpea soup served over pieces of stale bread, flavored with garlic, cumin, and harissa. It is a hearty and spicy dish.

A rich variation of Lablabi prepared with veal foot broth, giving it a creamier and more gelatinous texture. Very nourishing.

An assortment of different grilled meats. Served hot with accompaniments.

Grilled lamb chops, tender and juicy.

Thin slices of grilled chicken.

Spicy red sausages made from beef and lamb. Grilled for a crispy skin and juicy interior.

Whole grilled fish (Sea Bream), with delicate white flesh.

Specialty from the island of Djerba. Rice is steamed with a mixture of vegetables, herbs, and meat, making the grains separate and very fragrant.

A stewed dish consisting of scrambled eggs in a spicy tomato sauce, peppers, and spices, garnished with merguez. Creamy texture and spicy taste.

Variation of Ojja with a mix of seafood instead of meat, cooked in spicy tomato sauce.

A stew in a thick sauce, characterized by a strong presence of cumin (hence its name). Contains meat and liver.

A dish with a very characteristic dark green sauce, prepared with powdered jute leaves. The sauce is thick, smooth, with a unique slightly bitter taste, stewed for a long time.

The ultimate festive dish. Fine wheat semolina steamed, served with several meats and stewed vegetables.

Couscous served with a piece of tender lamb and vegetables.

Couscous garnished with spicy merguez sausages.

Classic couscous served with chicken.

A specialty from the sea, where couscous is served with a whole squid stuffed with herbs and rice.

Meat-free version, highlighting the spice-rich vegetable broth.

Seafood couscous with tender octopus pieces, popular in coastal regions.

Tunisian pasta in spicy red sauce, with a mix of seafood.

Pasta in rich tomato sauce with lamb meat.

Pasta served with chicken (usually a leg) and sauce.

Pasta with octopus pieces in a spicy tomato sauce.

A menu adapted for children with a choice of grilled meat, served with fries and a drink.

Assidat Zgougou, a traditional Tunisian dessert. It is a dessert cream prepared from Aleppo pine seeds, often topped with a layer of pastry cream and dried fruits.

A rich hazelnut dessert cream, very smooth.

An Italian dessert revisited with gourmet flavors.

Chocolate cake with a molten center.

Cold carbonated drinks. Includes local Tunisian brands like Boga and Apla.

Small bottle of mineral water.

Italian sparkling water.

Large bottle of mineral water to share.

Freshly prepared fruit juices. Tunisian lemonade is particularly refreshing.

Large bottles of soda to share.

Coffee or tea (often mint tea in the Tunisian tradition).