Chez Jaafar Restaurant

A signature house cocktail. Refreshing blend, likely fruity and balanced. · Ideal for whetting your appetite before the meal.

A classic French aperitif made with cassis cream and Champagne. Sparkling, sweet, and fruity.

Sparkling wine from the Champagne region. Dry, crisp, and elegant with fine bubbles.

Spirit distilled from cereals. Rich and woody flavor depending on the brand. Served neat or with ice.

Cuban cocktail based on rum, fresh mint, lime, and sparkling water. Very refreshing, sweet, and tangy.

Very popular aniseed aperitifs. Distinct licorice and anise flavor. Drunk diluted with fresh water, becoming cloudy (milky).

A mix of pastis or anisette with orgeat syrup (almond). Sweet and aniseed flavor, very refreshing.

Mix of dry white wine and cassis cream. Sweet, fruity, and light.

Fortified wines or vermouths. Port is sweet and rich; Martini is aromatic and herbal. Served chilled.

Traditional Tunisian eau-de-vie distilled from figs. Fruity, dry, and powerful flavor. Drunk neat and chilled.

A complete set menu including a starter, a main course, and a dessert. Allows you to taste the classics of Tunisian cuisine.

Fresh salad made of very finely chopped vegetables. Crispy and light, garnished with tuna and hard-boiled egg. Dressed with olive oil and lemon.

Simple salad of fresh tomatoes, likely seasoned with olive oil and herbs.

Tunisian specialty made from grilled, peeled, and chopped vegetables. Melting texture and slightly smoky and spicy flavor. Often enjoyed with bread.

Assortment of fresh and crunchy raw vegetables. A light and healthy choice to start the meal.

A tasting platter featuring the house's signature starters. Ideal for sharing and discovering several Tunisian flavors.

Mixed plate combining cooked salad, crispy bricks, and a portion of tagine (likely a type of Tunisian quiche). Rich and complete.

Classic sweet and savory stew. Tender lamb meat blends with the sweetness of prunes and the crunch of almonds. Rich and creamy sauce.

Lamb stew flavored with dried fruits. A sweet and aromatic variation, served very hot.

Rich tagine combining the unique flavor of dried figs with lamb. Melting texture with the crunch of almonds.

A Moroccan/Maghrebi classic. Chicken is simmered with preserved lemon, which adds a fragrant bitterness, and olives. Yellow saffron sauce, tangy.

Fish stew simmered with vegetables. Lighter than meat tagines, flavored with lemon.

Meatballs (kefta) simmered in a vegetable sauce. A family and flavorful dish.

Vegetarian tagine made of melting vegetables and often garnished with a poached egg or an egg cooked in the sauce.

The most generously garnished version of the homemade couscous. Fine semolina served with a complete assortment of grilled and stewed meats.

A festive classic. Wheat semolina served with vegetables, chickpeas, and four types of meat. Very hearty.

Couscous garnished with a selection of flavorful meats. Ideal for those who like variety.

Couscous served with a piece of slow-roasted lamb shoulder. The meat is very tender and falls off the bone easily.

Coastal specialty (often from Sfax or Tunis). Semolina served with fish (often sea bream or mullet) and a spicy red sauce.

Traditional couscous with lamb cooked in vegetable broth. The meat is tender and fragrant.

Couscous garnished with grilled lamb chops. A combination of soft semolina and grilled meat.

Couscous served with spicy minced beef meatballs.

Chicken couscous, lighter than the lamb version. Chicken is cooked in broth.

Popular couscous served with grilled merguez sausages. Spicy and flavorful.

Vegetarian couscous served with a variety of sun vegetables (zucchini, carrots, turnips, chickpeas) and its broth.

Couscous garnished with grilled cubes of lamb skewers.

Couscous garnished with grilled beef skewers.

A highly appreciated traditional dish. Osbane is a type of sausage or ball stuffed with offal and herbs, with a strong and aromatic taste.

Mixed plate of grilled meats. Perfect for meat lovers who want to taste everything.

Tender grilled lamb chops. Juicy meat to eat with your fingers.

Skewers of marinated lamb pieces grilled over fire.

Tender grilled beef skewers.

Lamb meat slow-roasted in the oven until very tender. Intense and melting flavor.

A very old traditional dish. Beef stew simmered for a very long time in a dark green sauce made from jute leaves. Rich, herbaceous, and unique flavor. Best enjoyed with plenty of bread.

Very popular coastal dish (often from Sfax or Tunis). Grilled fresh fish served with several accompaniments (fries, egg, spicy salad).

Scrambled eggs dish in a spicy tomato sauce with peppers, garnished with merguez. Creamy and spicy. Eat hot with bread.

Pasta (often spaghetti or macaroni) served with a rich red tomato sauce and lamb meat.