Breakfast
7:00 – 11:00Msemen and baghrir from the oven, amlou and Atlas honey, fresh orange juice and mint tea on the terrace.
The Restaurant
Cooking worth staying in for.
Every morning our chef walks to the souk. What is good that day decides what we cook that night.
Lunch
12:30 – 15:00Bright Moroccan salads, grilled fish from Essaouira, and bread from the neighbourhood oven, served in the shade of the olive trees.
Dinner
19:30 – 23:00Pastilla, slow tagines and couscous on Fridays, by candlelight in the courtyard under brass lanterns.
À la carte
A taste of the menu.
Prices in USD. The menu changes with the market, so ask what the chef found this morning.
- $9
Zaalouk, taktouka & carrot with cumin
Three salads from the souk
- $8
Harira
Tomato, lentil and chickpea soup, dates, chebakia
- $18
Chicken pastilla
Almond, cinnamon, warka pastry
- $24
Lamb tagine
Prunes, toasted almonds, sesame
- $26
Sea bass chermoula
Preserved lemon, olives, Essaouira catch
- $19
Seven-vegetable couscous
Fridays only, as tradition asks
- $7
Orange & cinnamon
Orange blossom water, mint
The Chef
“Moroccan cooking is patience. We keep the patience and take away everything else.”
Youssef Benali, Head Chef
The Rooftop
Sundown, with the Koutoubia.
Fresh juices, orange-blossom mocktails and mint tea on the roof from 17:00, as the call to prayer moves across the city.
