Tunisia food has the influence of many culture and civilization and the most prominent cuisines that is enjoyed in the restaurants and family gatherings is a mixture of Mediterranean cuisine which is the mixture of French, Spanish and Italian flavor and traditional Tunisian cuisine. The Jewish community has also played a significant role to beef up Tunisian gastronomy. International cuisine is also available in many restaurants in Tunisia.

Tunisians emphasize on fresh and wholesome ingredients and all the recipes which are prepared usually use natural products and high-quality ingredients. Tunisian food is usually prepared using olive oil and spices and is appropriately blended with the ingredients which further refine the flavor of the dishes. Tunisian food is spicy hot when compared to other North African cuisines. Frozen foods are usually not preferred by the Tunisians. In the restaurants too, customers are served with fresh bread, olive and harissa which a spicy chilli dip made after crushing red pepper, garlic and spices.

Some Starters- In Tunisia, there is variety of delicious starters and the most easily available is the fresh sea-food which can be relished in different forms- grilled, fried or can be served with a sauce. ‘Brik à l’oeuf’ is a kind of starter which is lightly cooked egg enveloped in a filo pastry and also sometimes has extra ingredients as prawns or tuna fish. The other kind of starter is ‘Mechouia’ which is a form of salad with ingredients like diced onions, red peppers and tomatoes mixed in olive oil and garnished with tuna and hard-boiled eggs. ‘Chorba’ is another favored starter which is a delicious creamy soup made from tomatoes, onions and pasta grains.

National Dish- The national dish in Tunisia is “Couscous,” which is served with vegetables, lamb, poultry or fish. It is steamed and usually served with sauce covering it. However, the taste of the Couscous differs in taste due to the unique ingredients used in it. ‘Agneau à la gargoulette’ is also one of the most liked dishes in Tunisia. It is a lamb stew which is cooked over charcoal fire in an earthenware vessel. Fresh fish is also preferred due to its great abundance and usually liked in the grilled form.

‘Baklava’ is one of the popular pastries in Tunisia. Desserts in Tunisia are often fresh fruit, sweet pastries and custards.

Apart from the national favourite dished, there are numerous regional specialties also such as fish soup called ‘à la sfaxienne’ or rice called ‘à la djerbienne.’

Wine- The art of making wine in Tunisia exists from the age of Carthaginian and Romans and since then there has been developments in this culture. At present, Tunisia produces over more than 300, 000 hectolitres of wine annually which is exported through out the world. Approximately, 70% of the wine is branded as Appellation d’Origine Controlée and 20% of it is classified as premier Cru wines. There are around 20 wineries in Tunisia and three quarters of it belongs to the Government.

Some of the popular red wines are Vieux Magon, Chateau St Augustin and Sélian; white wines are Chateau St Augustin and Ugni Blanc; and Rosé wine are Cote ux de Carthage and Chateau Mornag.

Beer- Celtia is a light local beer which refreshes your mind. International beers are also available in Tunisia.

Mint Tea- Tea served with fresh mint leaves is the traditional drink of Tunisia. In some regions it is also served with pine nuts.

Tagines- Tunisians also love to make a variety of stews known as Tagines which have everything from chicken to beans, beefs, onions, tomato sauce, spinach, egg, prunes and honey. You can try Tagine ez Zitoun, Tagine J’bin, Tagine Maadnus and many more. Some other specialties that can be enjoyed in Tunisia are Bouza, Chakchouka, Felfel mahchi, Guenaoia, Harissa, Koucha, Lalabli, Makroud, Mhalbya, Salata batata, Samsa, Merguez, Torshi and Yo-yo.