Tunisian Canteen

Crispy fried brick pastry, stuffed with a runny egg. A classic Tunisian appetizer, golden and light. Usually enjoyed hot with a squeeze of lemon.

Grilled vegetable salad (peppers, tomatoes, onions) roughly chopped and seasoned with olive oil, garlic, and spices. Smoky and slightly spicy flavor. Served cold, often with tuna or eggs.

Traditional Tunisian soup made with meat, bird's eye pasta or frik, and vegetables. Spicy and rich in flavor, often flavored with coriander and celery.

Plate composed of three assorted Tunisian salads, served with hard-boiled egg and tuna. A fresh mix of Mediterranean textures and flavors.

Mixture of fried vegetables (peppers, potatoes, pumpkin) cut into small pieces and mixed with fried eggs. Tasty and slightly greasy, served with bread.

Cold plate composed of an assortment of fresh salads, garnished with egg, tuna, and olives. A light and refreshing dish.

Assortment of hot and cold appetizers typical of Tunisian cuisine. Includes small portions of various dishes to taste everything.

A type of thick quiche or frittata made with eggs, chicken, cheese, and spices, baked in the oven. Firm and moist texture, different from the slow-cooked Moroccan tajine.

Boiled carrot salad then mashed into a puree, seasoned with garlic, caraway, and harissa. Served cold, decorated with tuna and eggs.

Portion of freshly cut and golden fries.

Traditional sandwich in a baguette, filled with tuna, assorted salads, egg, and olive oil. Rich and tasty, a true street food classic.

Sandwich filled with kefteji (mixture of fried vegetables and eggs). Melting texture and spicy taste, served in bread.

Sandwich made with a round, flat semolina-based bread, typical of Mahdia. Generously filled with omelette, cheese, and meat of your choice. Soft bread and rich filling.

Flaky semolina pastry, rolled around the filling. Texture that is both crispy and elastic, similar to a paratha. A hearty and tasty meal.

Small fried savory fritter, split and filled with potatoes, tuna, harissa, and olives. A Tunisian street food staple, crispy outside and soft inside.

Revisited version of the French tacos with Tunisian flavors. Wheat tortilla filled with meat, fries, and cheese sauce, grilled.

More generous Tunisian tacos with two meat choices. Served hot and grilled.

Pasta in a spicy red sauce, simmered with meat. A very popular family dish, rich in flavor thanks to the mix of spices (tabil) and tomato.

Steamed wheat semolina, served with vegetable broth and meat. The national dish, fragrant and generous.

Lamb slow-cooked in a sealed clay pot, making the meat extremely tender and confit. A traditional specialty with a unique flavor.

Merguez (spicy sausages) stewed in a tomato sauce spiced with harissa, with poached eggs inside. Eaten by dipping bread.

Djerba specialty where rice, meat, herbs, and vegetables are mixed raw then cooked together in steam. The rice is fragrant and not sticky.

Beef stew made with mulukhiyah powder, simmered for a very long time until it becomes a creamy dark green sauce. Rich and particular flavor, served with plenty of bread.

Popular chickpea soup served on crumbled stale bread, garnished with a soft-boiled egg, tuna, and spices. A invigorating dish, blending tender textures with cumin and garlic flavors.

Offal (liver, kidneys) and meat stew prepared with a lot of cumin (kamoun). Thick and very flavorful sauce.

Dark green stewed dish made of chard, beans, and meatballs. Mild and vegetal flavor, rich consistency.

Assortment of various grilled meats (escalope, merguez, chop, liver). Served hot with a side of your choice.

Fresh catch of the day, grilled. Served with a side of your choice for a balanced meal.

Special dish prepared according to the chef's inspiration and market products. Ask your server for more details.

Extra portion of your choice of side to complete your meal.