An Exceptional Dining Experience at the Four Seasons
The Creek Bistro Chic at the Four Seasons Hotel has established itself as a must-visit destination for food lovers in Tunis. This exceptional restaurant offers refined cuisine that skillfully blends Mediterranean traditions with Asian influences.
Omar Mosquera Mallen: An Internationally Renowned Chef
Omar Mosquera Mallen, an executive chef trained in some of the world's finest starred establishments, leads this talented team. He passes on his expertise to Bacem Bzid, a promising young Tunisian chef who actively contributes to the restaurant's success. Alongside them, a brigade of skilled and meticulous Tunisian cooks rounds out this exceptional team.
Gastronomic Menus: Between Tradition and Innovation
The Creek Bistro Chic offers two distinct set menus to satisfy every appetite. On one hand, the short menu comprises eleven carefully orchestrated courses. On the other, the full menu offers fifteen exceptional culinary creations.
Signature Dishes That Tell a Story
The chefs design their creations as both refined small plates and generous portions. Indeed, the menu features:
- Inventive cold and hot starters
- Meats and fish prepared with precision
- Surprising molecular cooking techniques
- Delicate carpaccios of meat, tuna, and salmon
- Spectacular trompe-l'œil desserts
- The unmissable gourmet egg
The Art of Culinary Fusion in Tunis
This Tunisian restaurant excels in the art of cultural blending. The chefs harmoniously combine Mediterranean flavors with Asian pairings, creating a unique symphony of tastes. Each dish tells a story and takes guests on a memorable sensory journey.
Outstanding Service at the Heart of Tunis
The team at The Creek Bistro Chic has perfectly mastered the art of hospitality. The staff moves gracefully through the restaurant's lavish setting, offering near-instant service. Tables remain immaculate, cutlery is constantly refreshed, and every guest receives individual attention.
Omar Mosquera Mallen personally oversees every service. He looks after his guests' well-being while maintaining his standards of excellence. This virtuoso chef never compromises on quality, making every meal an unforgettable experience.
Why Choose The Creek Bistro Chic
This Tunis restaurant stands out through several major strengths:
- Culinary innovation: The chefs constantly reinvent their creations
- Impeccable service: A team dedicated to your satisfaction
- Exceptional setting: The elegance of the Four Seasons Hotel
- Fusion cuisine: A culinary journey between the Mediterranean and Asia
Chef Omar Mosquera Mallen's Exclusive Recipes
The chef has generously shared the secrets behind his most beloved creations. These recipes reveal the full complexity and finesse of the cuisine served at the restaurant.
| Detail | Information |
|---|---|
| Establishment | Four Seasons Hotel, Tunis |
| Executive chef | Omar Mosquera Mallen |
| Short menu | Eleven carefully orchestrated courses |
| Full menu | Fifteen exceptional culinary creations |
| Exclusive recipes shared | Pan con Tomato, Tuna Tonnato, Carbonara Squid, Albondigas de Gambas, Beef with Onions |
Pan con Tomato: The Art of Spanish Simplicity
This classic of Iberian cuisine recalls Italian bruschetta while also resembling Tunisian radhkha. This fresh tomato jam pairs perfectly with the toasted crystal bread.
Ingredients for the tomato jam:
- Tomatoes: 250g
- Garlic: 40g
- Olive oil: 70ml
Ingredients for the crystal bread:
- Flour: 500g
- Fresh yeast: 80g
- Fine salt: 9g
- Water: 450ml
- Olive oil: 25ml
- Fleur de sel: 10g
- Ground pepper: 1g
Preparation: The crystal bread dough has an almost liquid texture. To get a light, airy bread, the dough must rise and be folded down four times, then rest for twelve hours.
Peel and blend the tomatoes, then let them drain for four hours through a fine sieve. Season with salt, pepper, and olive oil. Toast the crystal bread, rub it with a clove of garlic, and spread with the tomato jam.
Tuna Tonnato: Italo-Japanese Fusion
Inspired by Piedmontese vitello tonnato, this dish harmoniously blends Italian tradition with Asian influences.
Main ingredients:
- Bluefin tuna: 200g
- Tiradito sauce: 100ml
- Tonnato sauce: 100ml
- Marinated vegetables: 100g
- Crispy rice: 100g
- Chives: 100g
- Radish: 100g
Method: Quickly sear the tuna loins on four sides (tataki style), let cool, and marinate in the Tiradito sauce. To serve, cut the tuna into thin slices, coat with tonnato sauce, and garnish with the radishes, marinated cucumbers, and chopped chives.
Tiradito sauce: Blend 500g of soy sauce, 500g of sesame oil, and 100ml of lemon juice with an immersion blender.
Tonnato sauce: Drain 90g of canned tuna and 50g of anchovies. Purée four egg yolks, 50g of capers, the lemon juice, and the fish stock. Gradually add 80ml of olive oil to obtain a creamy sauce. Season to taste.
Carbonara Squid: A Spectacular Trompe-l'œil
This surprising dish delights the eyes as much as the palate thanks to its innovative presentation.
Ingredients:
- Large squid: 1kg
- Heavy cream: 200ml
- Parmesan: 200g (divided)
- Squid ink: 100ml
- Fish stock: 100ml
- 2 eggs
- Vegetable oil: 100ml
- 1 clove of garlic
- Chives: 100g
- Lemon: 100g
Preparation: Clean the squid tubes, cut them open flat, and freeze them. Then slice them into thin strips and cook at low temperature (52°C for 20 minutes).
Prepare the parmesan cream by reducing the cream by half, then adding the grated parmesan. For the black carbonara sauce, reduce the fish stock, add the parmesan cream and the squid ink until you get a coating sauce.
Albondigas de Gambas: Shrimp Meatballs Reinvented
This seafood take on the traditional Spanish meatballs reveals the full creativity of the chef.
Ingredients:
- Shrimp: 1kg (plus 1kg of heads)
- Squid: 500g
- White sandwich bread: 30g
- Milk: 200ml
- Chives: 100g
- Onion: 100g
- Flour: 100g
- Frying oil: 1L
- Beef jus: 100ml
- Extra-virgin olive oil: 500ml
- Fish stock: 300ml
Method: Soak the sandwich bread in the milk. Blend the shrimp, squid, and onion, then add the soaked bread and the chives. Shape into meatballs, coat in flour, and fry them.
Flatten the shrimp between two sheets of plastic wrap and wrap them around the meatballs. Sear in a mixture of beef jus and shellfish jus.
Beef with Onions: The Signature Dish
This emblematic restaurant dish wins over even moderate red meat eaters.
Ingredients:
- Beef fillet: 500g
- Foie gras: 100g
- White onions: 100g
- Baby carrots: 100g
- Baby beets: 100g
- Demi-glace: 50ml
- Butter: 100g
- Garlic: 100g
Preparation: Prepare a compote of caramelized onions in butter, olive oil, and garlic, slow-cooked. Gently poach the baby vegetables while protecting their leafy tops.
To serve, sear the beef fillet and the foie gras, finishing the cooking under the salamander broiler. Arrange the onion compote, the fillet cut in two, and the glazed baby vegetables. Reduce the sauce, add skimmed milk, gratinate, and finish with fleur de sel.
An Exceptional Gastronomy to Discover
The Creek Bistro Chic embodies Tunisian gastronomic excellence. This must-visit address promises a dining experience that will leave a lasting mark on your palate and your memories.
