
Scallop carpaccio
Hand-dived scallops, blood orange, pink pepper and Sfax olive oil.
62 TND
Aurum opened in 2014 in a restored 1930s villa. Chef Karim Belhaj cooks with fish landed that morning, olive oil from Sfax and vegetables from a family farm in Cap Bon. The dining room seats forty, so every guest is looked after by name.

Dinner Tuesday to Sunday, lunch on Friday, Saturday and Sunday.
A private salon for up to 16 guests, with a dedicated menu and sommelier.
Chef-led dinners at your home or venue, from 10 to 120 guests.
Tasting menu vouchers, delivered by email or in a gold-stamped box.
The dining room
Lamb shoulder
The kitchen garden
Chocolate sphere
The cellar
Evening terraceTell us when you would like to dine. We confirm every request by phone or email within two hours. For parties over 8, call us directly.
12 Rue de la Corniche, Carthage, Tunisia
+216 71 000 000 · table@aurum.example