SIDIBOU KB

Marinated and grilled chicken thigh, served with various accompaniments such as fries, salad, or rice. The meat is tender with crispy, fragrant skin.

Tunisian dish based on scrambled eggs in a spicy tomato sauce, with seafood. It's a rich and flavorful dish, often seasoned with harissa, to be enjoyed with bread.

Popular mixture of fried vegetables (peppers, tomatoes, squash, potatoes) chopped with fried eggs and spices. A melting texture and a spicy taste, served as a main course.

Assortment of Tunisian salads and specialties, often composed of mechouia salad, tuna, olives, and eggs. A fresh and varied dish ideal for discovering several flavors.

Thin, fried brick pastry filled with a runny egg. Crispy on the outside and soft on the inside. Drizzle with lemon before enjoying.

Crispy pastry triangle filled with a mixture of tuna, egg, parsley, and sometimes capers or potatoes. A golden and tasty fried appetizer.

Traditional Tunisian fish soup, prepared with small pasta (bird tongues) or cracked wheat in a spicy red broth. Hot and comforting.

Popular chickpea soup served over pieces of stale bread, flavored with cumin, garlic, and harissa. A hearty and economical winter dish, often garnished with egg and tuna.

Simple omelette served with a portion of fries. A classic and quick dish.

Djerba specialty, it's steamed rice with meat, liver, and lots of vegetables (spinach, chickpeas, parsley). Very fragrant and fluffy.

Enriched version of Lablabi (chickpea soup) with veal or beef trotters (Haregma). The gelatinous meat adds a rich and creamy texture to the broth.

Unlike Moroccan tagine, Tunisian tajine resembles a thick quiche or frittata. Made with eggs, cheese, meat, and potatoes, baked in the oven.

Whole grilled fish, served simply to appreciate the white and delicate flesh. Usually accompanied by side dishes or salad.

Ten grilled shrimp. Served with their shells to retain all the juicy and smoky flavor.

Assortment of grilled meats (often chicken, lamb, merguez). Ideal for meat lovers who want to taste everything.

The emblematic dish of the Maghreb. Steamed wheat semolina served with a vegetable broth and several types of meat (lamb, chicken, merguez).

Coastal version of couscous, prepared with fresh fish (often sea bream or grouper). The semolina is infused with a red, spicy fish broth.

Traditional couscous served with your choice of meat (tender lamb or chicken). Accompanied by seasonal vegetables (squash, carrots, chickpeas).

Tunisian-style pasta served in a rich and concentrated tomato sauce, with seafood. Choose between spaghetti or macaroni.

Pasta in a spicy red sauce (tomato and harissa) accompanied by a piece of chicken. A very common family dish in Tunisia.

Pasta served with a creamy and spicy tomato sauce, and tender lamb meat.

Beef stew based on ground molokhia, giving a thick dark green sauce and a unique slightly bitter taste. Cooked for hours, very tender.

Variant of Ojja with merguez (spicy sausages). Scrambled eggs in a spicy tomato sauce with pieces of merguez.

Squid tubes stuffed with a mixture of herbs, rice or vegetables, simmered in a sauce.

Piece of chicken (often thigh or breast) stuffed with a savory mixture (spinach, cheese, minced meat), then roasted or simmered.

Grouper couscous, a fish with firm and fine flesh. The broth is flavored with Mediterranean spices and vegetables.

Selection of grilled meats or fish of the day. Check the board or ask the server for available options.

Traditional dish (often lamb in a 'gargoulette') slow-cooked in an earthenware jar. The confit meat is extremely tender and fragrant.

White bean stew (Loubia) simmered in a tomato sauce with lamb. A hearty and warming winter dish.

Thick stew, usually of liver and meat, heavily flavored with cumin (kamoun). Intense flavor and rich texture.

Tunisian lentil stew, cooked with tomatoes, onions, and spices. Served as a main course.

Stew (often chickpeas or dried beans) with meat. Spicy and creamy tomato sauce.

Roasted chicken dish with potatoes and vegetables, marinated in turmeric and lemon. No tomato sauce, golden and lemony flavors.

Stew of fresh peas and artichokes (often) with lamb in a red sauce. Mild and tasty.

Version of pea stew (Jilbana), possibly vegetarian or with standard meat.

Stew of green peas (okra) and meat (lamb or beef). The okra provides a unique texture to the rich tomato sauce.

Meal adapted for children including an escalope (chicken or turkey) and fries.

The famous Tunisian tuna sandwich with harissa, olives, egg, and salad, served in a special bread. Spicy and hearty.

Sandwich filled with keftaji (mixture of fried vegetables and eggs). A classic of Tunisian street food.

Sandwich with grilled or breaded poultry escalope, served with fries and sauces.

Portion of golden fries.

Espresso or long coffee.

Classic cola soda. Served chilled.

Carbonated orange drink with orange pulp.

Sparkling orange soda.

Still fruit drink.

Sparkling lemon-lime soda (Sprite).

Still natural mineral water.

Iconic Tunisian soda. Available in 'Cidre' (dark, carob) or 'Lim' (light, lemon) versions.

Tunisian carbonated drink, similar to fruit sodas.

Homemade fresh lemon juice, Tunisian style (often with the whole lemon blended). Sweet, tangy, and very refreshing.

Mint tea served with pine nuts floating on top. The resinous taste of the pine nuts pairs perfectly with the sweet tea.

Bottle of spring water.

Traditional cream dessert, often made from milk, starch, and flavored with geranium or rose water, garnished with dried fruits.

Assortment or piece of fresh fruit depending on the season.

Classic French pastry made of layers of puff pastry and pastry cream.

Classic Italian dessert with coffee and mascarpone, creamy and rich.

Thick traditional cream dessert. Can be Assidat Zgougou (Aleppo pine nut cream) often served during celebrations, with a hazelnut flavor and creamy texture.

Traditional mixture of roasted and ground cereals (wheat, barley) with spices, mixed with olive oil and sugar or honey. Very nutritious and fragrant.

Almond semolina cake soaked in syrup. Dense, sweet, and melts in your mouth, it's a very popular pastry in the Maghreb.