Comparing Lablabi across three restaurants — an honest verdict

I ate Lablabi at three different restaurants in the same week to compare. The results were illuminating. The use of olive oil varied significantly — only one got it right. The bright with preserved lemon profile should be consistent but interpretation differs widely.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The best version came from a family couscous Friday, which felt authentic. Celtia beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Lablabi is larger than you'd think.