Argana

Fresh salad made with finely chopped tomatoes, cucumbers, peppers, and onions. Seasoned with olive oil, lemon, and herbs. Crunchy texture and light taste, ideal for starting the meal.

Puree of grilled eggplants and tomatoes, simmered with garlic and spices (often called Zaalouk). Melting texture and rich, slightly smoky flavor. Usually enjoyed with bread.

Spinach slowly cooked with olive oil, garlic, preserved lemon, and olives. A flavorful and fragrant dish. Served warm or cold as an appetizer.

Thin, fried brick pastry filled with an egg, minced meat, and spices. Crispy on the outside with a moist filling. Be aware, the egg inside may be runny.

Triangle of thin fried pastry containing seasoned tuna and an egg. Very crispy texture. A classic appetizer from Maghrebi cuisine.

Assortment of traditional small cakes made with almonds, honey, sesame, and orange blossom water (like gazelle horns). Sweet and fragrant, perfect with tea.

Slices of fresh orange sprinkled with cinnamon and sometimes drizzled with a touch of orange blossom water. A simple, light, and very refreshing dessert.

Homemade dessert varying by the day. Ask about the current selection.