What Actually Goes On The Menu At Imarina Di Levante
If you walk into Imarina Di Levante Beach Bar in Sfax, Tunisia, and don't have a clue what to order, you're not alone. The menu there is a mix of standard beach bar fare and some local Tunisian touches that most tourists miss. I've been coming here for about three years, and I still get asked by friends what's worth ordering before I visit. The place runs on a straightforward operation. Drinks are priced in Tunisian dinars, but they accept euros at a slightly rougher rate than the official bank exchange. My advice: pay in dinars if you can get them, otherwise negotiate the euro price before you order. One time I ordered a cocktail and the bill came out to 38 dinars when the menu said 32. Turns out they'd added a service charge that wasn't printed anywhere. Since then I always check the bottom of the receipt before paying.
Unlock The Secrets Of Imarina Di Levante Beach Bar Your Ultimate Menu Guide
Food Items You Should Actually Try
The kitchen keeps it simple. You won't find anything fancy, and that's kind of the point. The menu leans heavily on grilled seafood and salads, with a few Tunisian staples thrown in for variety. Here's what I actually recommend based on what I've eaten there repeatedly: Tunisian breakfast plate – If you go in the morning, order this. It's essentially shakshuka with a side of olives, labneh, and fresh bread. Comes with tea. Very affordable and fills you up for the rest of the day. Grilled sea bream or sea bass – They source these locally from Sfax harbor. Usually cooked whole with olive oil, lemon, and cumin. If you don't want to deal with bones, ask for fillets. The kitchen handles this well and it's consistently good.
Grissini and dips – This is the default starter for most people. Breadsticks with hummus and baba ghanoush. Fine for a light snack while waiting for your drink. Not memorable, but reliable. Thon salad – Tunisan tuna salad, usually with tomato, onion, olive oil, and hard-boiled egg. It's fresh and not over-dressed. I order this when I want something lighter than the grilled options. Pizza – They do a decent wood-fired pizza. Margherita is the safe bet, but the prosciutto and mushroom gets ordered more often. Crust is thin and charred in a good way. Portions are decent for a beach bar.
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The Drink List Breakdown
The bar program is where things get interesting. They stock the usual international brands alongside a handful of local options that are worth investigating. Local beers – Sakhr and Flag are the main ones. Both are light lagers, drinkable in the heat. Flag has a slightly crisper finish. A pint runs about 5-6 dinars. Imported beers like Heineken or Corona are roughly double that. Wine by the glass – They pour wines from Tabarka and Cap Bon vineyards. The reds are light-bodied and the whites are simple. Good for the price. Don't expect anything complex, but a glass with lunch is perfectly acceptable and costs around 8-12 dinars.
Cocktails – The menu lists about eight cocktails. Most are basic: rum and coke, gin and tonic, mojito, margarita. Nothing creative. The mojito is actually well-made though, with fresh mint and proper muddling. Avoid the pre-mixed frozen drinks. They're too sweet and taste artificial. Tunisian mint tea – Order this if you want something non-alcoholic. It's strong, sweet, and poured from height like they do everywhere in Tunisia. Comes with a small glass and a handful of almonds sometimes. It's the standard end-of-meal drink. Coffee – Turkish-style coffee is available. If you prefer espresso, they can do that too but it's not always smooth. The Turkish coffee is consistently good though. Ask for it with sugar if you like it traditional.
Prices And What To Expect
I keep a running note of prices because they do change seasonally. Here's a rough idea as of my last visit: Beer (local): 5-7 TND
Beer (imported): 10-14 TND
Wine glass: 8-14 TND
Cocktail: 18-28 TND
Water: 2-3 TND
Breakfast plate: 12-18 TND
Salad: 14-20 TND
Grilled fish (whole): 35-50 TND depending on size
Pizza: 18-25 TND
Sweets: 8-14 TND Tipping isn't expected but leaving 5-10 percent is common if the service was fine. No one will chase you for it. Staff are generally friendly but underpaid, so small tips do matter to them.
Timing Matters More Than You'd Think
This is something I learned the hard way. If you show up between 2pm and 4pm in July or August, half the kitchen is closed. The grill person might be there, but the salad prep and pastry cases are often empty. Everything useful gets sold by early afternoon during peak season. The best window is late morning (10am-12pm) for breakfast and lunch, or evening (7pm onwards) when everything is fully stocked. Weekdays are quieter and the food tastes fresher because they're not running through inventory trying to avoid waste.
A Couple Of Things They Don't Tell You
First, the menu on the wall isn't always the actual menu. They rotate items based on what arrived fresh that day. If something is crossed out or they suggest an alternative, just go with it. The substitute is usually better than what you asked for. Second, there's a small back area that's not always open. If it's hot out and you want shade without being in direct sun the whole time, ask for the covered section near the indoor seating. It's cooler and the breeze hits differently. Nobody mentions this unless you ask. Third, if you're sitting at the beach tables and the wind picks up, your food gets sandy. Not dramatically, but enough to notice. The patio tables away from the sand line are the move on windy days. I've learned this several times over.
Payment And Practical Details
They take card payments, but the machine doesn't work every time. I've been caught twice with a declined terminal and had to scramble for cash. Always carry some Tunisian dinars. ATMs are nearby but not on-site. Their hours shift by season. Summer they open earlier and close later. Winter they can shut down on weekday mornings. Call ahead if you're planning a specific visit outside of July and August. Their Instagram page sometimes posts when they're closed unexpectedly due to staffing. If you're looking for a full written menu with photos before you go, there isn't an official one online. The closest thing is user-generated content on TripAdvisor and Google Reviews, which tends to be outdated by the time you see it. The real menu guide is just showing up and asking what's fresh that day. That's how most regulars operate anyway.
