Website for an Algerian Restaurant
Algerian Restaurant in Your city. Practical information, direct contact and enquiries in one click.
The flavours we grew up with
The semolina is hand-rolled in the morning, the harissa is pounded in-house and the lamb shoulder spends six hours in the wood oven before it ever reaches a plate. We cook the way our grandmothers did, with patience and a generous hand on the spices.
Whether you drop in for a Friday couscous, book a long table for a family celebration or order a méchoui to take home, we welcome you the same way: bread on the table, mint tea on its way, and time enough to enjoy it.
Opening Hours
Family-Style Algerian Cooking
Our current menu — discover it on-site or reserve in advance.
Hand-rolled semolina with lamb shoulder, merguez, chicken, chickpeas and seven slow-cooked vegetables in golden broth.
Slow-braised lamb, chicken or kefta with preserved lemon, green olives and our house ras el hanout.
Wood-fired shoulder served with cumin salt, warm khobz and a salad of grilled peppers — for a table of six or more.
Bourek with cheese and parsley, brik à l'œuf, mhajeb and a bowl of harissa with warm flatbread.
Fresh mint tea poured from height with makroud, baklawa and our kalb el louz scented with orange blossom.
Three-course set menu for parties of eight, also available as a click-and-collect family tray for big occasions at home.
« Cooked slowly, served generously, eaten at length. »
Our Work
Book Your Table
Choose a date, a time and the number of guests.
Visit Us
Choose a date, a time and the number of guests.