About our Tunisian Supper Club
Our Supper Club is the perfect way to introduce you in the rich culture and food traditions of this small Mediterranean Arabic country, that is still very unknown in the Netherlands. It’s an exclusive dining experience, hosted by the very passionate and Tunisian chef Mohamed Ali Ben Ghalloum. It’s the perfect way to tell our story about chef Mo’s cuisine and culture, try new food and meet other foodies in an intimate setting. Every edition will be an unique experience build around chef Mo’s surprise tasting menu through which he shines a light on Tunisian cuisine – food & wine – and longtime-honoured culinary rituals. We’re hosting our Supper Clubs every Saturday. And every month we will also host a special weekend edition and invite guest chefs to create a beautiful fusion of different cultural and culinary stories. You can book your Tunisian Supper Club via the reservation pop up on our website below.
Private Zitoun experiences
Our intimate restaurant is also perfect for hosting private events for bigger groups between 15 – 28 persons. We can arrange private dinners and lunches upon request. Your own exclusive Tunisian Supper Club. Or we can host a private Zitoun event at your own home. Want to know how to cook a delicious Tunisian dish yourself? We also offer private cooking workshops for groups between 4 – 6 persons. Just reach out to us via info@bijzitoun.nl and we can discuss possibilities.
Exclusive culinary journeys in Tunisia
Want an even more unique experience? Together with Dar Reizen we also organize culinary trips to Tunisia. Join us in discovering this beautiful Mediterranean gem. Immerse yourself in the rich Tunisian cuisine and culture while getting great food and cooking workshops from chef Mo. Get more information and / or book your trip on www.darreizen.nl
The Chef
Chef Mo learned from his grandmother and mother at an early age: food that is prepared with love is the tastiest. Chef Mo will never forget his grandmother’s shakshuka with merguez. He understands the power of simplicity and attention. Much later he started experimenting in Michelin star kitchens. At Moshik** he learned refinement and creativity, which led to flavor explosions such as truffle cappuccino and ‘the perfect egg’. He then headed Daalder’s kitchen* in Amsterdam for a year as interim chef. A neighborhood restaurant where high-level cooking is central. Here he first introduced the Tunisian twist to his dishes. And that left him wanting more. So it was time for his own Tunisian Supper Club ‘Zitoun’. Here he tells you stories through food about his beautiful homeland Tunisia while offering you an unique dining experience. Chehya tayyba!
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