Le Petit Resto : Poissons & Herbs review: our verdict
Everything is made in-house and takes the time it deserves: grilled saint-pierre or octopus, lemon sardines, stuffed squid, lotte tajine with caramelized onions, salt-crusted loup, and pastilla. In the meantime, seasoned olives, harissa, and bread arrive on the table, accompanied by a mint lemonade.
The tiny room opens under blue arches onto Chrib Atay Square: blue tablecloths, open-backed chairs, and tiled floors. The waiter is extremely kind and the atmosphere remains far from mass tourism. It's the spot for a quiet lunch or an early dinner for two, for those who want fresh fish away from the port's bustle. Not for the hurried: with only two cooks, the service takes its time.
The dish to order: the lotte tajine, or the grilled octopus. The best time to come: arrive by 7 p.m., as the kitchen closes around 9 p.m. Note: closed on Mondays, and on Sundays only until noon.



