Daily menu of traditional Moroccan cuisine with seasonal regional products. Meat and poultry with vegetables and fresh fruit.
You can also have other dishes than those of the menu (book in advance).
150 Mad per Person
.............................................................................. .............................................................................. .............................................................................. .............................................................................. .............................................................................. .............................................................................. ..............................................................................This is a Moroccan recipe for meat, usually lamb or beef seasoned with Moroccan spices and slow cooked in traditional clay cookware.
Chicken Rfissa is a variation of trid, a Moroccan dish which traces it origins back to tharid, a centuries-old Arab dish of stew and broth served
Moroccan tagine with lamb, quinces and prunes, cooked m'qualli-style
Moroccan meatball tagine (kefta mkaoura) in tomato sauce. Poached eggs are a traditional garnish
Moroccan couscous with seven vegetables and tfaya garnish
Moroccan orange and cinnamon dessert salad
Strawberries and Yogurt Dessert
A delicious traditional Moroccan dessert. Crispy leaves with scented milk cream and orange blossom
