SIDI BOU
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This place, which declines blue and white, borrows its colours and name in the tunisois village of Sidi Bou Said. Between the canteen and the dining room, it evokes the Mediterranean at the gates of Carthage. You will be attable to taste a share of flan flan, bricks to tuna and egg, macaroni to seafood, spaghetti to merguez, a typical piperade called ojja… The dishes of the day are a treat to be grasped as long as there are, so we discover the oven baked in the oven in a pottery jar. stuffed squid, seasoned with garlic, cumin and a point of pepper; grouper couscous, a coastal variant of meat couscous or vegetarian couscous. It's really welcome to wining, while becoming familiar with Tunisian cuisine, with both soft and spotted flavours.
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