Timgad - Restaurant algérien

Salad of grilled peppers and tomatoes, peeled and chopped, seasoned with olive oil and garlic. A fresh and fragrant starter, slightly smoky. Usually enjoyed with bread.

Simple starter made with fresh avocado, often served with vinaigrette or mayonnaise. Creamy texture and mild flavor. To be eaten as a light starter.

Mixed salad of flaked tuna mixed with mayonnaise, sometimes served with raw vegetables. Rich and creamy. Served cold.

Classic egg mayonnaise: hard-boiled eggs topped with creamy mayonnaise sauce. Simple and filling. A traditional bistro starter.

Salad of fresh tomatoes, sliced or diced, seasoned with vinaigrette. Fresh and light. Ideal to start the meal.

Mix of various seasonal vegetables (lettuce, tomatoes, corn, etc.) and sometimes other ingredients. Fresh and crunchy. Dressed with vinaigrette.

Thin and crispy brick pastry, stuffed with minced meat, egg, and spices, then fried. Crispy texture on the outside, soft on the inside. Eaten hot, often with a squeeze of lemon.

Thin crispy pastry triangle, filled with tuna, cheese, and a runny egg. Flavorful and crispy. An essential Maghrebi specialty.

Variation of the traditional brick stuffed with salmon and cheese. Delicate fish flavor in a crispy wrapper. Served hot.

Beaten eggs cooked in a pan with melted cheese. Soft texture and rich flavor. A simple and comforting dish.

Omelette with sautéed mushrooms. Earthy flavor and tender texture. Served hot.

Omelette flavored with fresh herbs (parsley, chives, etc.). Fresh and aromatic taste. Light and flavorful.

Portion of homemade cut and fried potatoes. Crispy and golden. The ideal side dish.

Large portion of homemade fries for bigger appetites or to share. Crispy and hot.

Combination of a fluffy omelette and crispy fries. A simple and complete meal.

Traditional Algerian red soup made with meat (usually lamb), vegetables, chickpeas, and crushed wheat (frik) or vermicelli. Flavored with coriander and mint. Hot and comforting.

Rich and velvety soup of Moroccan/Algerian origin, made with tomatoes, lentils, chickpeas, and meat, thickened with flour and eggs. Very aromatic and nutritious. Often served during Ramadan.

White bean stew simmered in a tomato sauce flavored with spices. Tender and flavorful. Served with your choice of meat.

Lentil dish prepared as a stew with vegetables and aromatics. Rich in iron and hearty. Served hot with your choice of meat.

Portion of white rice served with a sauce of your choice and meat. A simple and hearty dish.

Pasta dish with sauce and meat. Hearty and familiar.

Spaghetti served with a minced meat and tomato sauce. A rich and flavorful international classic.

Traditional dish based on beef or sheep stomach, slow-cooked in a spicy sauce. Unique texture, tender and gelatinous. For offal lovers.

Lamb tongue cooked until tender, often served in sauce. Very tender texture and delicate flavor.

Plate of vegetables and garnishes without meat. Light and healthy.

Plate combining two different side dishes of your choice.

Generous plate combining three different side dishes.

Tender veal piece grilled over wood fire. Delicate smoky flavor and tender meat. Served hot.

Grilled beef steak, flavorful and tender. The wood-fired taste enhances the meat's flavor.

Small bird with delicate meat, grilled whole. Crispy skin and fine taste.

Small grilled lamb chop. Juicy meat and pronounced flavor. Easy to eat with your fingers.

Skewer of spicy grilled merguez sausages. Piquant and smoky flavor.

Skewer of fine offal (veal sweetbread) grilled. Very tender and creamy texture, subtle taste.

Marinated and grilled turkey pieces on a skewer. Lean and flavorful meat.

Marinated and grilled chicken pieces. Tender and fragrant.

Grilled veal heart pieces skewer. Firm meat and rich flavor.

Seasoned and grilled minced meat portion, often in patty or sausage form. Juicy and spicy.

Thin slice of grilled lamb heart. Firm texture.

Wood-fired grilled liver slice. Distinct ferrous taste and melting texture if cooked well.

Grilled lamb or veal testicle. Very fine and tender texture. A specialty for connoisseurs.

Small individual skewer to taste different meats.

Whole grilled or baked fish. White, firm, and flavorful flesh.

Thick grilled salmon fillet. Rich in flavor and melts in your mouth.

Iconic Maghreb dish: steamed wheat semolina, served with stewed vegetables and grilled merguez sausages. Pour broth over it to your liking.

Fine semolina served with tender beef pieces and vegetables in a fragrant broth.

Chicken variation of the famous dish. The white meat pairs perfectly with semolina and vegetables.

The traditional couscous par excellence, served with flavorful lamb and its vegetables.

Couscous garnished with two delicious grilled lamb chops for extra flavor.

The most complete version, combining several meats (beef, chicken, merguez) for a generous feast.

Semolina and mixed vegetables stewed in broth, without meat. Light and fragrant.

Vegetable stew slow-cooked in a conical earthenware pot. Concentrated flavors and melting texture.

Slow-cooked chicken dish with olives and preserved lemon. A classic with tangy and savory flavors.

Meatball tagine cooked in sauce, often served with poached eggs in the sauce.

Meatballs stewed with olives. Flavorful and rich in sauce.

Sweet and savory tagine combining lamb with prunes, apricots, and almonds. A refined festive dish.

Beef pieces slow-cooked with vegetables until tender.

The classic lamb tagine, tender and fragrant meat infused with spices and vegetables.

Kids' meal including a hamburger, fries, and a drink.

Pastry filled with fruit. Sweet and fruity.

Crispy tart base filled with cream and fresh fruit.

Rich chocolate cake. For chocolate lovers.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream.