Restaurant Beiya

A hot soup prepared daily, based on rich broth and garnished with meat or fish depending on availability. Comforting and flavorful.

Thin and crispy brick pastry stuffed with a mixture of egg, tuna, parsley, and capers, then fried. A Tunisian classic served hot with lemon.

Variation of the traditional brick stuffed with shrimp and herbs. Crispy on the outside and soft on the inside.

A type of thick quiche or frittata baked in the oven, made with eggs, cheese (jben) or brick pastry (malsouka), and meat. Dense and flavorful.

Grilled vegetable salad (peppers, tomatoes, onions, garlic) chopped and seasoned with olive oil, caraway, and often tuna. Smoky and slightly spicy flavor.

Fresh mixture of tomatoes, cucumbers, onions, and peppers cut into small cubes, seasoned with olive oil, vinegar, and dried mint. Very refreshing.

Cooked carrot puree, mashed and seasoned with garlic, harissa, caraway, and olive oil. Sweet and spicy flavor.

Mixture of green peppers and fried eggs, coarsely chopped. A simple, greasy, and flavorful dish, to be enjoyed with bread.

Mixture of fried vegetables (peppers, tomatoes, potatoes, squash) and eggs, chopped and mixed, served with a choice of meat. A popular and spicy street food dish.

A composed plate featuring several Tunisian specialties such as salad, tuna, and other accompaniments. Ideal for tasting a bit of everything.

Dish of scrambled eggs simmered in a spicy tomato sauce with peppers and garlic, garnished with merguez sausages. Rich and spicy.

Variation of ojja prepared with a mix of seafood in the same spicy tomato and egg sauce.

Lamb shoulder slow-roasted in the oven, lacquered with a honey and garlic sauce. Tender and flavorful, blending sweet and savory.

Large portion of lamb shoulder roasted with honey and garlic, ideal for sharing in a group.

Assortment of grilled meats. (Note: the description on the menu appears to be a printing error and repeats that of the oven-baked meat).

Steamed wheat semolina served with an assortment of meats (lamb, chicken, merguez) and vegetables in a fragrant broth.

Traditional couscous served with tender lamb pieces and seasonal vegetables.

Couscous served with roasted or stewed farmhouse chicken and vegetables.

Couscous prepared with fresh fish, often served with a spicy red cumin sauce.

Grouper couscous, a fish with firm, fine flesh, typical of Tunisian coastal cuisine.

Meat-free version of couscous, rich in various vegetables (carrots, zucchini, chickpeas, turnips).

Pasta served with a rich, spicy tomato sauce and lamb pieces.

Pasta in Tunisian red sauce accompanied by farmhouse chicken.

Spaghetti with assorted seafood (shrimp, calamari, mussels) in a spicy tomato sauce.

Spaghetti served with shrimp and a tomato sauce flavored with garlic and herbs.

Tunisian pasta specialty with tender octopus pieces in a creamy sauce.

Steamed rice mixed with meat, liver, spinach or parsley, and chickpeas. A complete and fragrant dish.

Steamed square fresh pasta, served with chicken and a light sauce. Delicate texture.

Dark green stew made from dried jute leaves, simmered for a long time with beef. Creamy texture and unique herbaceous taste. Eaten with bread.

Large festive couscous platter with whole or half kid goat, accompanied by salads, drinks, and desserts. Ideal for special occasions.

Spicy kid goat rice dish, Middle Eastern style, served in a large format with complete accompaniments.

Assortment of one kilo of grilled or fried seafood and fish, depending on selection.

Large seafood and fish platter to share, approximately 1.5 kg.

Very large family platter of 2 kg of assorted seafood.

Whole grilled sea bream, white and tender flesh, served with a side dish.

Grilled sea bass, delicate flavor, served with a side dish.

Grilled or pan-seared salmon fillet, rich in flavor.

Piece of cod with flaky flesh, simply grilled.

Children's menu including a simple dish (meat and fries) and a drink.

Assidat zgougou, a traditional Tunisian dessert cream made from Aleppo pine seeds, topped with a layer of vanilla cream and dried fruits.

Selection of Tunisian pastries with almonds, pistachios, or honey (baklava, kaak, etc.).

Fresh seasonal fruits, served chopped in a salad or whole.

Mint tea with pine nuts served with a selection of Tunisian pastries.

An espresso coffee served with several small Tunisian pastries.

Bottle of still mineral water.

Sparkling mineral water.

Assorted sweet carbonated beverages.

Fresh lemon juice, refreshing and tangy.

Ginger drink, spicy and invigorating.

Mixture of lemon and ginger for a spicy and refreshing drink.

Hot green tea infused with fresh mint and lots of sugar, typical of the Maghreb.

Classic espresso coffee.