While the menu might seem a tad idiosyncratic, the dishes are innovative and make a nice change from the usual Tunisian offerings. ‘Couseila’, couscous with the flavours of paella, highlights Cap Bon’s Andalusian legacy, while the Indonesian satay, in which whole shrimp arrive on a mini charcoal barbecue, takes the menu in a completely different direction.
It's owned by Rafik Tlatli, one of Tunisia's best-known contemporary chefs.