To eat well in Djerba, combine three moments: a hot snack in the Houmt Souk souk, fresh fish of the day, and a proper sit-down meal at a restaurant open to visitors. On the plate, four dishes are not to be missed: brik, ojja, fish couscous and mechouia.
What should you eat in Djerba, and which dishes are unmissable?
These are the dishes you will find on tables all over the island, with what is in them and the best moment to try them.
| Dish | What it is | When to try it |
|---|---|---|
| Brik | A very thin pastry sheet (malsouka) filled with an egg, tuna, capers and parsley, then fried | As a starter or a hot snack |
| Ojja | Eggs poached in a spicy tomato sauce with harissa and cumin | At breakfast, or any time of day |
| Fish couscous | Hand-rolled semolina served with the fish of the day: the island's signature dish | At lunch, the main meal |
| Mechouia | Grilled peppers, tomatoes and chillies, crushed with garlic, cumin and olive oil | As a starter, or alongside grilled dishes |
| Lablabi | Chickpea soup with olive oil, cumin and harissa | In the morning |
| Grilled fish | Sea bream, sea bass or red mullet, simply grilled with olive oil and lemon | At lunch or dinner |
To finish, Deglet Nour dates, often stuffed with almonds, served with tea. Brik deserves a page of its own: its origin, the malsouka, the variants and Djerba's kosher brik are covered in Brik in Djerba. For the rest of the island's cooking, see also Tunisian Mediterranean Cuisine: The Flavors of Djerba.
Where should you eat in Djerba, depending on your mood?
Four cravings, four kinds of places, with no need to memorise names:
- A hot snack: in the Houmt Souk souk, small places serve brik to take away or eat on the spot. Eat it right away, it loses its crunch quickly.
- Fresh fish: the Houmt Souk fish market is where the fish is landed. Ask for the fish of the day, grilled with olive oil and lemon.
- A sit-down meal with a full menu: hotel restaurants in the tourist zone, when they are open to outside visitors. Tazzert is one of them, described below.
- A drink after dinner: a rooftop or a beach bar. Our guide to bars in Djerba explains the areas and formats.
Which Djerba restaurant is open to visitors who are not staying at the hotel?
Tazzert, the restaurant at Jardins de Toumana in Midoun, is open to everyone, not only to our guests. The menu is Mediterranean and Djerbian, made with fresh local produce, and the restaurant serves all year round. Reservations are recommended, especially in high season.
It is also where you can try brik made to the traditional recipe, with two more contemporary presentations: the Fatma finger, easier to bite as an aperitif, and a version inspired by the spring roll. In the warm season, tables are set around the pool in the evening light. The menu and reservations are on the Tazzert restaurant in Djerba page.
How do you order well in Djerba?
- Say whether you want your brik with a runny egg (the tradition) or well done: both are possible.
- Go easy on the harissa. Used sparingly, it wakes up the flavours without hiding them.
- For fish, ask what came in today rather than choosing from the menu.
- Friday is traditionally family couscous day, often with lamb.
- During Ramadan, brik opens the evening meal, right after the dates.
What time do you eat in Djerba?
The local rhythm follows the Maghreb. The morning often starts with lablabi or ojja. Lunch is the main meal and can stretch over several hours. Dinner is lighter: salads, grilled fish, soups. Off season, restaurant and bar hours change: call before crossing the island.
Frequently asked questions
What should I eat first in Djerba?
A hot egg brik: it is the Tunisian starter par excellence and the easiest dish to find on the island.
Where can I eat fresh fish in Djerba?
Around Houmt Souk, where the fish is landed. Ask for the fish of the day, grilled with olive oil and lemon.
Can I have lunch at Tazzert without staying at the hotel?
Yes. Tazzert restaurant is open to all visitors, and booking is recommended in high season.
Is brik always eaten with a runny egg?
No. A runny egg is the tradition, but you can ask for it well done: both are possible.
Which Djerbian dish for breakfast?
Ojja, eggs poached in a spicy tomato sauce, or lablabi, a chickpea soup with olive oil.
