Don't worry: the Tunisian HOTELs make the best international cooking.
But why do you not let yourself be attempted, when the opportunity presents it self, by the Tunisian cooking which is different from REGION to another.

• Taste the soup "chorba" with vegetables and lamb meat.
• The unavoidable "Brik", a pancake with egg or tuna.
• Chicken omelet named here "Tajine", or "Ojja" if it's accompanied with merguez.
• The lamb cooked in an earthenware jar which will be broken ceremoniously in front of you.
• The "Chakchouka", this Tunisian rich meat and vegetable stew, and of course, the couscous, served with lamb, chicken or fish, and even sweet couscous with dates and raisins.
• Rare are the weeks where there are no mecheoui celebrated on the beach or under the tent.
• A fish MENU? The varieties of fresh fish can not be missed, and easily accompanied tomatoes and pimentos.
• And to set off these exquisite dishes, dainty spices are added: harissa, saffron, coriander, aniseed, cinnamon ...
• However, we should not forget the very sweet desserts : baklawa, acida, makhroud, kaacs (semolina cakes flavored with orange flowers, almonds, pistachios, dates or honey).
• And all these dishes are wet with a soft wine : the old Thibar, the Mornag, the Koudiat or with a Boukha, a fig juniper.
• Nothing is more refreshing than a well full-bodied tea with mint and if you are in the south, the palm milk should be drunk fresh.