Restaurant Kalem by Zak - Menu

Main dishes

Dry age

Through the process of dry ageing, meat is altered in two ways. Through evaporation, it loses its water, it becomes dry and thus the flavour of the meat intensifies. The action of natural enzymes breaks the connective tissue of the muscle, resulting in a much more tender texture. Therefore, through thermal processing, we proudly present you with a special delicacy. ll that is left up to you is to choose your favourite meat cut.

All prices are expressed in dinars and include VAT