et saveurs

A déguster


Rum, lime juice, sugar cane syrup

Mexican Iced Tea

Tequila, dry vermouth, orange liqueur


Rose wine, raspberry liqueur, Grand Marnier, White rum, lime juice


Vodka, orange juice

Salty Dog

Vodka, grapefruit juice

Tequila Frappée

Tequila, soda water, lemon, salt


Rum, fresh mint, lime, soda water

Gin Fizz

Gin, soda water, lemon juice, sugar syrupGin, soda water, lemon juice, sugar syrup


Campari, sweet vermouth, soda water

Bloody Mary

Vodka, tomato juice, lemon juice, tabasco

Assortment of Moroccan Salads

Moroccan salads are cooked - rather than raw - vegetables, flavoured with herbs and spices. The range of dishes is extensive, but you may be offered some of the following:

Grilled green pepper and tomato salad, Spiced grilled eggplant purée (Zaalouk), Fava beans with olive oil, Herbed lentils, Cooked carrot salad with herbs and spices, Cauliflower purée, Tomato salad with green chilli and preserved lemon, Zucchini salad with thyme.


Pastilla is a famous Moroccan dish incorporating pigeon, quail or chicken, eggs and almonds, wrapped in paper-thin warqa pastry and sprinkled with icing sugar and cinnamon. The marriage of sweet and savoury flavours is a classic Moroccan combination.

Tangia ‘Fassiya’

This slow-cooked dish originated in Marrakesh, where its use is said to have been popularized by unmarried working men. Before heading to their jobs, they would season meat with onions, garlic and spices, stuff the mixture into a tangia – an urn-shaped clay pot – and then drop off the pots at the wood-burning ovens (ferran) which provided heat to the local hammams. There, the tangias would be nestled into the deep ashes, allowing the meat to slow-cook until the workers retrieved them at the end of the day.

Our tangia ‘Fassiya’ is the Fes version of this dish, with different spices and cooked in our kitchen rather than the ferran.

Veal Kammama

A tagine of veal, braised then topped with onion rings and tomatoes, sprinkled with powdered sugar and cinnamon and put into the oven until caramelized.

Chicken Mesfioui

A chicken tagine dish cooked with coriander, garlic, parsley sauce, olive oil and preserved lemon. This is a very old recipe from an Andalucian city called Safi (or Asfi) on the west coast. Many Moroccan families consider Safi cuisine to be the most sophisticated of the Andalucian cuisine offered in Morocco.

Chicken M’Hammar

Crispy chicken with a red sauce of ginger, saffron, paprika and coriander. This dish is traditionally served as part of a celebratory feast on special occasions such as ceremonies and weddings.

Djaj Mqalli

This chicken (djaj) tagine with preserved lemons and olives is a Moroccan classic. Preserved lemons are lemons that have been pickled in salt and their own juices. They add a salty, pungent lemon flavor to tagines, sauces and salads.

Chicken Souiri

This is not your typical stew-style tagine. It is more like a fluffy soufflé. The chicken is cooked in an aromatic sauce then covered with eggs and baked. This tajine comes from Souira Kedima, a southern coastal town.This is not your typical stew-style tagine. It is more like a fluffy soufflé. The chicken is cooked in an aromatic sauce then covered with eggs and baked. This tajine comes from Souira Kedima, a southern coastal town.

Couscous Tfaya

Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish of couscous and either lamb or chicken. The ingredients call for the exotic spice blend, Ras el Hanout.

Beef Tyab Issan

The veal is cooked with tongue to create a thick and sticky sauce. The veal is then braised with a mixture of ginger, paprika, cumin and coriander seeds, then heightened by a touch of acidity through the vinegar added after cooking

Berber Couscous

Berber couscous is traditionally served with milk, which adds creaminess to the dish. The lamb is cooked with onions and sauce, then added to the couscous with zucchinis. The milk is poured over it before serving

13th Century Couscous (Seffa Medfouna)

One of the first written references to couscous is from a 13th-century Moroccan/Andalusian cookbook, Kitāb al-tabǐkh fǐ al-Maghrib wa'l-Andalus (Arabic) ‘The cookbook of the Maghreb and Al-Andalus’ with a recipe for couscous that was 'known all over the world'.

Our special 13th Century recipe uses couscous that has been steamed several times until light and fluffy. It is sprinkled with slivered almonds, cinnamon and icing sugar and has pieces of braised veal buried inside. This sweet and savoury dish is typical of Fassi cuisine.

Oranges with Cinnamon

Another Moroccan classic, this cleanses the palate and is the perfect finish to a meal. Sliced oranges get simple yet sophisticated treatment with a generous sprinkling of ground cinnamon, powdered sugar and orange flower water

Pastilla ‘au Lait’

Milk bastilla (ktefa) is a traditional Moroccan dessert consisting of crisp and delicate leaves of warqa pastry layered with light, orange-blossom scented custard and toasted almonds

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