One of the better-regarded restaurants in the city centre for traditional Kabyle cooking. The couscous here is made with fine-grained semolina and served with a rich broth of vegetables and lamb — the version with dried meat (aqdid) is particularly good and closer to what you'd find at a family table than in a tourist-facing establishment. The chicken tagine with olives and preserved lemon is reliably excellent.
The dining room is simple and functional; this is a place people come to eat well rather than to be seen. At lunch the tables fill quickly with local workers and university staff. Turn up early or be prepared to wait.