Finding the best Bambalouni in the city — a personal search

I spent three months trying every version of Bambalouni I could find locally. The variation in quality is extraordinary. The best version handled olive oil with genuine knowledge and the deeply savoury result was noticeably superior.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The winning restaurant had the right a seaside fish restaurant feel — unpretentious and focused on the food. Celtia beer was suggested correctly. Worth the search. When Bambalouni is made properly it's a completely different experience.