Finding the best Lablabi in the city — a personal search

I spent three months trying every version of Lablabi I could find locally. The variation in quality is extraordinary. The best version handled harissa chilli paste with genuine knowledge and the fiery and aromatic result was noticeably superior.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. 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 Lablabi is made properly it's a completely different experience.