Sidi Bou Street Kitchen

A slow-cooked cumin stew with deep spice, rich sauce, and a proper Tunis kick.

Chickpea broth poured over torn bread with cumin, olive oil, egg, and harissa.

A sizzling tomato-harissa skillet with eggs and spicy Tunisian merguez.

A thick, oven-baked Tunisian tajine layered with chicken, eggs, herbs, and cheese.

Textured milk over espresso with a balanced, café-style body.

Cold brew topped with tonic and citrus for a crisp bitter finish.

Short, clean, and intense coffee with no padding.

Cold espresso, milk, vanilla, and plenty of ice.

Fresh lemon, crushed mint, ice, and a clean sweet-sour balance.

Passion fruit, sparkling water, and lime in a bright mocktail build.

A lighter seafood take on couscous with spicy broth and market fish.

Tunisia's bold pasta in a spicy tomato sauce with slow-cooked depth.

Fragrant rice steamed with herbs, peppers, and slow-cooked Tunisian seasoning.

Fluffy semolina topped with chicken, merguez, shrimp, and rich Tunisian broth.

Thin malsouka pastry fried around tuna, herbs, and a runny egg center.

Fried semolina bun packed with tuna, potato, olives, and a swipe of harissa.

A hot Tunisian street sandwich packed with fried vegetables, egg, and harissa.

Tunisia's iconic fried dough ring served warm with a generous sugar coat.

A classic Tunisian tea service with mint, sweetness, and toasted pine nuts.

Semolina pastry stuffed with dates and glazed with warm honey.

Wood-fired style crust with tomato, mozzarella, and basil.

Penne with mushrooms, garlic, cream, and black pepper.

Double-smashed beef, cheddar, pickles, onions, and house sauce.