Delights and crumbs from the Medina
I had the pleasure of sitting at the table in “Dar Slah” and I came out with the pleasure of having performed an uplifting journey through some of the best culinary Tunisian realities. Without knowing what the aftermath of Tunis are made in restaurants, I dare obviously advise the detour but stop by the “couscous with osbane” allows no doubt to make a link, well, enough concrete between the Tunisian restaurant table and home cooking.
“El Ali”, it’s a bit against the foot. This beautifully restored house exudes subtle combination of good food and culture at hand. The carefully planned spaces and frame at once intimate and comfortable diffuse a sense of well-being. Under his hardback leather covered, the menu looks like an invitation that makes you salivate.
“El Ali deploys all its skills to cook up traditional dishes revisited.”
And what a journey!
With kabama, saffron rice, stuffed chicken tajine white rose … poultry make up the most delicious poulaillers. The merguez tajines, “market zitoun”, “Wared eChem” … declining the calf across the range. The essential features lamb around its “Nouasser”, couscous, Mosli, lamb the old way, “lahmet Maalma” … The Mediterranean dawn leaves all its wealth with grilled and baked fish , raie labhar, kabkabou … Finally in “Old pots” of the chef, we wantto taste everything “kaftéji kebda”, “mét’théwma”, “matfouna”, “rouz jerbi” couscous “Osbén” …
Yes … In this prince menu, only the crumbs are eaten… “That, sir, we do not do today!” “No, this dish, we do not do it” … And here you are reduced to five poor little “daily specials” next to which there is no food other days.
Pity ! Sad ! Disappointing ! Especially in light of all the promises of the place and the map.
Alain Térmiseau
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