GASTRONOMIC MENU 6PM TO 11 PM

£6.95 without eggs, £7.95 with eggs

Chakchouka is made with eggs poached in tomato sauce, along with paprika, red and green pepper, onions and certain other spices. Chakchouka's origin is North Africa; it is considered one of the most famous Middle Eastern breakfast recipes. 

Rechta is a scrumptious and aromatic dish made from fat and nutty ghee-containing noodles cooked in a chicken sauce that comprises fried chicken pieces, oil, chickpeas, onions. turnips, courgette and spices. 

Chakhchoukha is traditional dish in two parts: the rougag (flatbread) topped with  the stew. The rougag consists of torn pieces of semolina, usually sun dried, hence the name of the flatbread. The stew is made from diced lamb, chopped vegetables, and a blend of many spices. 

You will appreciate the heat and the flavourful taste of this flatbread.

Algeria isn’t very far from Italy, so it’s natural for the two countries to adopt dishes from ane another. As Italian cuisine adopted Couscous, Algeria created its own version of pasta, called Tlitli, containing chicken. 

The sauce is a vital part of this dish. It is sautéed with butter, onions, strong spices and cooked in water. When the sauce is ready, it is drizzled over steamed pasta, hard-boiled eggs, with sautéed chicken completing the dish.

TAGLIATELLE / LINGUINE WITH SEA FOOD/ MUSSELS

Numidian vegetable dish

Chicken tajjine 

Authentic meat tajjine with blend of North African spices and vegetables 

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Traditional Algerian dessert, Tamina. Enjoy its irresistible sweetness and fragrance. 

We prepare tamina by mixing moderately roasted semolina with a mixture of organic butter and organic honey and heating the combination. Add some ground cinnamon, cloves, walnuts, or almonds, and your beautiful Tamina is ready to serve.

Algerian Brâdj are diamond-shaped date paste filled semolina cookies. They are also called Lembraj and are often made to mark the coming of spring. As these Bradj are naturally sweetened by the date paste, they melt in the mouth and fill you up easily when served with a glass of fresh milk or laban (kefir)

Quinoa is a type of pseudo-cereal that people use in cooking and baking. It is free from gluten, and individuals can use it as a substitute for grains, such as wheat and barley. Accordingly it can be used instead of all our Couscous and pasta dishes. It tastes and resembles couscous which is why we offer it as replacement.

Despite the name, buckwheat is not closely related to wheat—buckwheat isn’t even a grain. Instead, buckwheat is a flowering plant related to leafy vegetables like rhubarb and sorrel. The name buckwheat derives from the resemblance of its small, triangular seeds to the larger beech tree seeds, and the fact that buckwheat flour was historically used as a wheat substitute. 

Oats are among the healthiest grains on earth. They are a gluten-free whole grain and a great source of important vitamins, minerals, fibre, and antioxidants.

Is also high in magnesium, zinc, selenium, and thiamine (vitamin B1)