Icosium Restaurant Algérien

Thin and crispy brick pastry, fried with an egg inside. Golden and light texture.

Stewed dish of vegetables (peppers, tomatoes, onions) with poached eggs. Savory and slightly spicy, often eaten with bread.

Crispy brick pastry stuffed with spicy minced meat (kefta). Fried until golden.

Cooked salad of grilled peppers and tomatoes, seasoned with garlic and olive oil. Melting texture and smoky flavor.

Fried and crispy brick pastry, filled with a tuna mixture.

Golden and crispy brick pastry filled with melting goat cheese.

Crispy brick pastry filled with shrimp.

Fresh starter made of avocado and shrimp, often served with cocktail sauce or vinaigrette.

Plate of fresh raw vegetables, varying with the season.

Half avocado filled with a tuna preparation.

Grilled lamb chops, tender and flavorful.

Beef cut chosen by the butcher, grilled to your liking.

Grilled farmhouse chicken breast.

Very tender and lean cut of veal, grilled.

Thin slice of tender veal, pan-fried or grilled.

Assortment of skewered meat and spicy sausage (merguez).

Spicy red sausages made from beef and mutton, grilled.

Thick, marbled beef steak (ribeye) grilled, seasoned with sea salt.

Steamed wheat semolina served with vegetables and stewed meat (lamb or chicken).

Couscous served with spicy minced meat balls.

Vegetarian couscous, made with light semolina and a fresh vegetable broth.

Couscous served with a grilled chicken breast.

Couscous served with grilled beef fillet skewers.

Complete couscous with an assortment of three meats: veal, lamb, and merguez.

Couscous served with grilled merguez sausages.

Couscous served with grilled lamb chops.

Richly garnished couscous with several types of grilled and stewed meats.

Couscous with lamb skewers.

Festive couscous with whole roasted lamb (mechoui) and merguez sausages.

Stewed dish with beef meatballs, an onion-tomato sauce, and an egg, garnished with sweet raisins.

Classic stew with meat and various seasonal vegetables.

Stewed dish with tangy flavors of preserved lemon and olives, with root vegetables.

Iconic sweet and savory tagine with dried fruits, toasted almonds, and sesame seeds.

Large composed salad without meat, rich in various vegetables, eggs, and rice.

Complete plate combining a hot starter (brick) with fries and a fresh salad.

Composed salad with marine flavors, featuring smoked salmon and shrimp.

Hearty rustic salad with chicken, blue cheese, and potatoes.

Fresh orange slices often flavored with orange blossom water and cinnamon.

Traditional sweet pastry, often based on almonds, honey, and orange blossom water.

Mix of fresh red berries (strawberries, raspberries, etc.).

Sweet specialty of the moment prepared by the chef.

Original dessert combining the sweetness of dates with the creamy texture of tiramisu.

Traditional rice pudding flavored with orange blossom water, sprinkled with cinnamon and almonds.

Warm chocolate cake with a liquid center, served with cold ice cream.

Iced coupe with refined oriental flavors.

A classic ice cream coupe with ice cream, sauce, and whipped cream.

Vanilla ice cream coupe topped with hot chocolate and whipped cream.

Lemon sorbet served with a shot of vodka, a digestif and refreshing.

Duo of sweet and fragrant ice creams enhanced with a liqueur.

Iced coupe with exotic flavors.

Two scoops of ice cream of your choice from the available flavors.

Rum macerated with fruits and spices.

Sweet and very cold Italian lemon liqueur.

Fresh mint liqueur.

Fig eau-de-vie from Tunisia.

Norman apple eau-de-vie.

Liqueur based on cognac and bitter orange.

Renowned wine eau-de-vie, aged in oak barrels.

Fruit eau-de-vie made from mirabelle plums.

Aged rum with complex aromas.

Aged plum eau-de-vie.

Very fragrant pear eau-de-vie.