TRISKALA
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At the bend of an alley in the old kasbah, we discover this restaurant with a unique atmosphere. The walls are steeped in history as the building dates back to 1783 and was used as a fishermen's workshop to become an Anglican mission. The surprising decoration and the warm setting make you want to sit down and enjoy an organic and inventive market cuisine made from fish or vegetables. The menu changes according to the fishing of the day or the vegetables of the season and the bread with fennel and flax seeds, carrots and raisins comes out of the ovens every morning.
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