Dar Zamen Montreuil

Thin and crispy brick pastry stuffed with a mixture of tuna, egg, and parsley. Fried to a golden and crunchy texture. A classic Tunisian appetizer, served hot with lemon.

A richer version of the traditional brick, containing a generous filling with various ingredients like meat or cheese. Wrapped in crispy pastry and fried.

Crispy pastry triangle filled with flavorful shrimp and mild spices. Fried to perfection for a crunchy exterior and a melting heart.

A type of thick quiche or frittata baked in the oven, made with eggs, chicken, cheese, and potatoes. Firm and moist texture, served cut into squares.

Spicy traditional Tunisian soup based on tomatoes, orzo pasta, or frik (cracked wheat). Warm and comforting, flavored with coriander and celery.

Mix of fried vegetables (bell peppers, tomatoes, potatoes, squash) roughly chopped with eggs. Seasoned with Tunisian spices and served as a flavorful vegetarian dish.

The famous mix of fried and chopped vegetables accompanied by a grilled or breaded chicken escalope. A complete and hearty dish.

Traditional keftaji plate served with grilled liver, adding a rich, ferrous flavor to the spicy vegetable mix.

Keftaji accompanied by spicy grilled merguez sausages. The spiciness of the merguez perfectly complements the fried vegetables.

Generous dish combining vegetable keftaji with two grilled lamb chops. Flavorful and satisfying for meat lovers.

Salad of grilled bell peppers and tomatoes, peeled and chopped, seasoned with garlic, coriander, olive oil, and tuna. Smoky and slightly spicy flavor, melting texture.

Fresh salad made of finely diced tomatoes, cucumbers, onions, and peppers. Seasoned with dried mint and olive oil. Crunchy and refreshing.

Cooked carrot salad mashed and seasoned with garlic, cumin, and harissa. Sweet and spicy at the same time, served cold with olive oil.

Large platter composed of an assortment of the best Tunisian salads (mechouia, tunisian, carrots) accompanied by tuna, hard-boiled egg, and potatoes. Ideal for tasting everything.

Steamed semolina grains served with a rich broth of seasonal vegetables (zucchini, carrots, chickpeas). Light and flavorful.

Couscous served with a piece of grouper, a firm and delicate fish. The broth is often spiced and tomato-based, typical of fish couscous.

Coastal specialty where couscous is prepared with tender octopus simmered in a spicy red sauce. Intense marine flavor.

The classic chicken couscous, served with melting vegetables and a sauce flavored with mild spices and ras el hanout.

Couscous accompanied by a whole fish (sea bream or sea bass) cooked in broth or grilled. A refined dish with flavors of the sea.

Traditional couscous with tender lamb. The rich flavor of lamb deliciously seasons the semolina and vegetables.

Couscous served with grilled merguez sausages. A simple and popular dish, appreciated for the spicy taste of the sausages.

Couscous plate garnished with two grilled lamb chops. The combination of steamed semolina and grilled meat.

The most complete version of couscous, combining several meats: lamb, chicken, and merguez. A generous feast ideal for big appetites.

Plate of fresh grilled fish, varying according to the day's catch. Served with accompaniments for a healthy and flavorful meal.

Three grilled, juicy, and tender lamb chops. Served with fries and salad for a classic brasserie meal.

A varied assortment of grilled meats including merguez, liver, chop, and escalope. Perfect for those who like variety.

Large platter of fried or grilled seafood, including a fish of your choice, calamari, sardines, and shrimp. A true marine feast.

Pasta served with a rich seafood sauce (shrimp, calamari, mussels). A hearty dish with flavors of the sea.

Pasta coated with a creamy red sauce with tender octopus. A highly appreciated Tunisian specialty.

Classic pasta with tomato sauce with a choice of meat (lamb or chicken). A family-friendly and comforting dish.

Menu specially designed for children with adapted portions and popular choices like sausages, escalope, or calamari, served with fries.

A luxurious assortment of fresh fish and seafood, prepared by weight. Ideal for sharing, served with generous accompaniments.

Beef stew slow-cooked in a thick dark green sauce made from jute mallow (jute). Unique and rich flavor, served with bread for dipping.

Scrambled or poached eggs in a spicy tomato sauce with chili peppers, bell peppers, and merguez. Tasty and spicy.

Variation of ojja prepared with shrimp instead of meat. The spicy tomato sauce pairs perfectly with seafood.

Rich ojja filled with a mix of seafood. A creamy and spicy dish.

Traditional stew (often cooked in an earthenware jar) with tender lamb shank and vegetables. The meat falls easily off the bone.

Steamed rice mixed with meat, liver, spinach, parsley, and chickpeas. A very flavorful and moist complete dish.

Traditional Tunisian sandwich served in baguette or round bread. The Tunisian contains tuna, salad, and harissa. The Keftaji contains the fried vegetable mix.

Additional ingredients to add to your sandwich to make it more filling.

Thick traditional dessert cream, often based on hazelnuts or pine nuts (zgougou), sweet and creamy.

Classic Italian dessert with mascarpone, coffee, and biscuits, dusted with cocoa.

Warm chocolate cake with a molten center. Rich and intense.

Selection of fresh seasonal fruits, served plain or as a salad.

Classic espresso or long coffee.

Tea, often with mint, served hot.

Traditional Tunisian mint tea served with floating pine nuts, adding a delicate nutty flavor.

Refreshing drink made with fresh lemon juice, water, and sugar. Sometimes flavored with mint or orange blossom water.

Classic cola soda, served chilled.

Selection of sodas including popular Tunisian brands: Boga (white soda, lemonade or cider type) and Apla (apple soda).

Small bottle of still water.

Small bottle of sparkling water.

Large bottle of still water to share.

Large bottle of sparkling water to share.