A tribute to Moroccan roots & soulful flavours

A mix of sweet and savoury: tender pumpkin confit with brown sugar and butter, brightened by orange blossom water, cinnamon and salt. Topped with toasted sesame seeds and nuts.

Tender potatoes cooked in homemade charmoula (fresh cilantro, parsley, garlic, cumin, sweet paprika, ginger, turmeric, olive oil and lemon juice), garnished with fresh herbs and olives.

Eggplant caviar of roasted eggplants cooked with olive oil, fresh tomatoes, cilantro, parsley, garlic, paprika and cumin, finished with preserved lemons.

Vegetable stew of smoky grilled green peppers, fresh tomatoes and cilantro, infused with olive oil, garlic, paprika and cumin. Topped with fresh herbs.

A blend of cheddar and mozzarella infused with oregano for a smooth, indulgent flavour.

Filled with seasoned minced beef, fresh parsley and cilantro, cumin, paprika, salt and pepper — a rich, savoury filling.

Stuffed with sautéed onions, paprika, cumin and fresh herbs — flavourful and aromatic.

Light, foliated crepes of fine semolina, wheat flour and mineral water, repeatedly stretched and folded with butter, oil and semolina for a signature layered texture.

Of your choice (1 piece each).

Of your choice.

1 piece of each type.

Succulent lamb shank slow-cooked with organic Taliouine saffron, fresh cilantro, ginger, turmeric, onion, garlic and olive oil. Enriched with prunes pre-soaked in black tea then simmered in cinnamon-honey syrup. Finished with toasted almonds, sesame and a cinnamon stick. A memorable clash of Atlas flavours — sweet and savoury.

Daily catch of sea bass marinated in homemade charmoula, simmered with olive oil, ginger, turmeric, fresh tomatoes, onions, potatoes, carrots, lemon slices and bell peppers. Finished with preserved lemon, olives and fresh chili — straight to the Atlantic coast.

Tender chicken thighs simmered with homemade preserved lemons, green olives and olive oil, infused with organic Taliouine saffron, fresh parsley, cilantro, ginger, turmeric, garlic and onions. A classic that captures the soul of our kitchen.

Spiced minced-beef meatballs simmered in a savoury fresh tomato sauce with onions, garlic, olive oil, cumin, paprika and cilantro. Topped with an egg. Ask for the mild spicy version.

Simmered zucchini, pumpkin, sweet potatoes and carrots on a bed of olive oil, onions and chickpeas. Infused with ginger, paprika, turmeric and salt. Pure vegetable goodness in a pot.

Slow-cooked beef shank (350 g) with homemade preserved lemon and smen, organic Taliouine saffron, cumin, garlic cloves and olive oil. “A magical explosion of aromas released after long hours of cooking.”

Tender chuck roll beef slow-cooked over 5 hours in a broth of onions, tomato juice, olive oil, smen, coriander, ginger, turmeric and black pepper. Served with its six vegetables over light hand-rolled couscous, crowned with Tfaya, chickpeas and warm spiced broth. A traditional version for true meat lovers.

Each vegetable cooked separately in its own pot and spice blend, then served over light hand-rolled couscous topped with Tfaya, chickpeas and warm broth. A celebration of Morocco's generous home cooking.

Semolina steamed four times, infused with the rising vapours of spiced broth. Topped with Tfaya, caramelised onions and raisins. (Fridays only.)

Crisp, golden, twice-cooked.

Quinoa with dried raisins, olive oil, cumin and garlic.

Infused with turmeric, cumin and caramelised onions, finished with fresh coriander.

Authentic Berber bread baked in a handmade clay oven on hot river pebbles. (Per piece.)

Green tea rinsed and steeped with fresh mint and sugar, poured back and forth to aerate, served warm in small glasses. (Glass / pot, 2–3 glasses.)

Dark roasted coffee blended with cinnamon, ginger, nutmeg, cardamom, clove, black pepper and star anise — ground and brewed into a fragrant, spiced coffee.