"Taddart" means "the village" in Kabyle, and this restaurant leans into that identity with décor featuring traditional woven baskets and burnished copper utensils on the walls. The menu is a solid survey of Kabyle specialities: azekkif (a soup of crushed barley with vegetables), mechoui (slow-roasted lamb on weekends), and tafatilt — the dense, flavoursome Kabyle bread baked in a clay pot — which arrives warm with every meal.
A reliable choice for an unhurried dinner. The staff are accustomed to foreign visitors and can explain the dishes. Prices are modest by any standard.