The story
Chef Hilko Uphoff directs every detail at Restaurant La Mer in La Goulette. His brigade applies strict French techniques to carefully selected ingredients and regional seafood. The Schlemmer Atlas awarded the kitchen three spoons for 2026, recognizing the discipline behind each service. Guests encounter a straightforward approach where precise timing shapes the final plate.
Visitors choose a four or six course progression during dinner hours. The menu shifts with daily market arrivals while maintaining a clear French foundation. Each transition focuses on texture contrasts and layered reductions rather than heavy garnishes. The sequence moves steadily through raw starters, delicate fish preparations, and roasted cuts before arriving at dessert.
Midday service offers a quieter pace with individual plates available throughout the afternoon. A crisp North Sea turbot arrives simply dressed to highlight the fresh catch. Another regular feature presents tender venison schnitzel cooked until the exterior turns golden brown. These lighter selections align with classic French plating standards while providing a practical break between morning travel and afternoon plans.
Recognition
Details
