Tunisian Restaurant
Tunisian Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Sun-baked flavours from the medina
Our cooking starts at the souk: ras-el-hanout, dried mint, preserved lemons and a real bay-leaf bunch. The wood oven runs all day for tagines and breads, the brik are folded by hand and the harissa is pounded fresh in a small mortar at the pass.
We welcome families on Fridays for couscous, tables of two on quiet weeknights and groups for a long lazy mezze on Saturday evenings. Reservations recommended after 19:30.
Opening Hours
From the medina to your table
Our current menu — discover it on-site or reserve in advance.
Crisp warka pastry filled with tuna, capers, parsley and a soft egg, fried until golden and served with lemon.
Six small plates including méchouia salad, harissa, hummus, marinated olives, brik and slata jida.
Slow-cooked lamb in saffron, dried apricots and almonds, finished in the wood oven and served with bread.
Hand-rolled couscous steamed three times, served with merguez, slow-stewed lamb or a seven-vegetable broth.
Makroud, almond baklava and griwech with a glass of fresh mint tea poured from height in the Tunisian way.
A six-course feast for groups: mezze, brik, tagine, couscous, dessert and tea, with our recommended wine pairing.
« Slow ovens, sharp harissa, long tables. »
Tunisian Restaurant
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Friday couscous regular
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