The restaurant, its tables set out in tightly packed rows, is the sort of dining room you come to expect of hotels where more guests are checked in than the facilities can reasonably accommodate in order to maximise profits. Even when tables are set up outside during busier periods, the overall atmosphere is reminiscent of a company canteen, despite the efforts made in the decor and the best attempts of the service staff to keep all the guests happy. Breakfast is served as a buffet, whilst the evening meal alternates between a buffet (3 times a week) and various menus with table service. Looking over the breakfast spread, you might find yourself wondering if slices of beef in sauce with steamed peas and carrots is really what you want at 8 in the morning. If you are really hungry, you are better off asking for an omelette to be prepared for you, or a Tunisian doughnut. If you prefer a more wholesome option, help yourself to the freshly sliced seasonal fruit (grapefruit, watermelon, orange, peach, apricot, etc.), yoghurts, bread and preserves. Pastries, salami and cheeses are also available. Only the main course is served at your table in the evening, with starters and desserts being chosen from the buffet. Choose a local speciality wherever possible, or something not far off, for example seafood spaghetti.