Tunisians will talk enthusiastically with you about food and its preparation; they are very proud of their sophisticated yet accessible cuisine, and rightly so. Tunisian food is delicious and mainly very healthy; most dishes, like elsewhere in the Mediterranean, are prepared with olive oil and ultra-fresh ingredients. Although meat, especially lamb, is very popular, it is usually accompanied by fresh vegetables and by the coast, there is a wide array of seafood.

Sociable eating is an integral part of Tunisian life and people linger over their meals for hours on end, enjoying the flavours of the food as well as the company.

Lamb is the most common meat found in Tunisian cuisine, though beef, chicken and even, occasionally, camel, are found as well. One of the most delicious ways of eating lamb is slow-baked coucha, made from the very young animal rubbed with turmeric and cayenne.

On the coast, every form of seafood imaginable can be obtained, including the rare and pricey cigale de mer, a prehistoric-looking lobster, and rouget, or red mullet, an omnipresent and delicious choice, either grilled or fried. The Island of Djerba is especially known for its fresh and tasty seafood but wherever you are you are bound to discover new culinary delights.

One of the most unusual cooking methods is "à la gargoulette" which entails stewing meat or fish (usually lamb, though you will find fish and occasionally chicken as well) in a clay amphora (a gargoulette). When the food is ready, the neck of the amphora is ceremoniously slashed with a sharp instrument, and the succulent food comes pouring out. It generally has to be ordered ahead of time at restaurants.

Restaurant meals generally begin with appetisers of tuna, olives, olive oil and unleavened bread with harissa. You will probably also be served mechouia, which is made of grilled green peppers, tomatoes and finely-chopped garlic.

Other dishes that you are almost certain to come across and really should try include brik, a deep-fried pastry, often filled with egg, and shorba frik, lamb soup with wheat grains flavoured with herbs and served with lemon slices. For a more hearty meal, try tajine, an egg-based dish baked with vegetables, chopped meat and cheese.

If you want to indulge a sugar craving, you'll have no trouble doing so in Tunisia, where people tend to have an incredibly sweet tooth and have a real thing for cakes and pastries. Especially good are the sinfully delicious pastries laced with pistachios, hazelnuts, pine nuts or almonds. If you prefer more refreshing desserts, there is no shortage of beautifully fresh fruit and excellent ice-creams.

Local beer is quite drinkable and if you're feeling adventurous, there are various liquors made from palm or dates, though these may take a bit of getting used to for most people.

The majority of locals drink mint tea with their meals. Made from fresh mint leaves, this is one of the most refreshing drinks you're likely to find.

Coffee is also widely drunk and is usually strong and sweet.