Restaurant owners in Annaba
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Local gastronomy — Annaba
Annaba's cuisine blends seafood with hinterland traditions. Bônoise chorba, a red tomato-and-meat soup, opens winter meals. Charcoal-grilled fish — seasonal sardines, sea bream, red mullet — is eaten facing the port. M'sammen (flaky flatbread) accompanies local honey and fresh cheese. Mhalbi, a milk pudding scented with orange blossom, is a city specialty. Honey-and-almond pastries (baklawa, makroud) are everywhere during Ramadan. Maure coffee is enjoyed on the Cours de la Révolution, and fresh juices (orange, pomegranate) accompany family tables. Mazoula wine, a colonial legacy, is still produced in the hinterland vineyards.
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