A lighter, hand-formed bread packed with creamy ricotta, springtime peas, and fresh herbs. Reviewers frequently mention this as the standout item — both for flavor and the fact that it's made fresh to order. Often one of the first items to run out.
Tips from diners
This flatbread is filling — one is enough as a main, or share with someone ordering a salad.
Three rotating vegetable dips — often tahini-based baba ghanoush, roasted red pepper, and a seasonal herb hummus — arrive with still-warm crackers scattered with zaatar. Reviewers consistently mention this as the highlight appetizer, particularly the house-made bread.
Tips from diners
Perfect starter to share — generous amount, warm bread, and you can go slow while the kitchen prepares your main.
Rather than the traditional espresso-soaked base, this dessert uses layers of orange blossom-infused cream, crushed pistachios, and a light dusting of cocoa. Reviewers find it lighter and more suited to the Moroccan heat than the Italian version. One food blog noted the balance between the floral note and the pistachio richness.
Tips from diners
Can be pre-ordered for groups — call ahead to arrange a batch for a party.
The salad rotates weekly based on what arrives at the Medina's morning markets — you might find greens with pomegranate, beets, and herbed couscous one visit and roasted root vegetables the next. Always served with warm homemade crackers. Many reviewers say the simplicity and freshness are why they return multiple times during their stay.
Tips from diners
Ask what comes in today's salad — the menu is handwritten each morning based on the market haul.
Come early (12:00 PM opening) — the restaurant is small and fills quickly with tour groups by 1 PM.
A thicker, more bread-like base than Italian pizza, topped with whatever is fresh that day — often grilled zucchini, eggplant, tomatoes, and a green herb oil. Multiple reviews highlight the quality of the bread itself, which is made in-house that morning.
Tips from diners
Reserve the day before if you want focaccia — it's one of the most popular items and sells out by 1:30 PM.
La Famille opened in 2016 as a plant-based haven in the Medina, run by Stéphanie in a whitewashed courtyard under fig and lemon trees. The kitchen sources from the daily market — no frozen or imported ingredients. The menu pivots with the seasons and what arrives at the Medina's stalls, meaning no two visits serve the same dishes.
Lunch is 12:00–17:00 only, no dinner service. Reserve 24 hours ahead during high season — the dining area is just a few tables in the courtyard.
The restaurant is tucked down a side alley off Rue Zitoun Jdid — ask for '42 Derb Jdid' or show the address on your phone to a local.
Tables are first-come, first-served if you don't book — they don't enforce strict reservation times, so you can linger with tea after.
Page last updated: