Every morning, our head chef walks to the market before the kitchen opens. What is good that day decides what we cook that night.
Moroccan cooking is patient: slow tagines, spices toasted by hand, bread baked in the neighbourhood oven. We keep that patience and take away everything else.
That means fewer ingredients on the plate, more care in each one. Preserved lemons we make ourselves, olive oil from a single grove near Ourika, honey from the Atlas.
Simplicity is harder than it looks. It is also, we think, the only way to cook somewhere this beautiful.