Atlas Restaurant Marocain

An assortment of three classic Moroccan salads. Allows you to taste fresh Moroccan salad, eggplant zaalouk, and felfel (peppers). Ideal for a varied and colorful starter.

A fresh and crunchy salad made of diced tomatoes, onions, and peppers. Simply dressed with parsley, oil, and vinegar. A light and refreshing accompaniment.

Also called Zaalouk, it is a cooked salad of grilled eggplant and simmered tomatoes. Flavored with garlic and coriander, it has a melting texture and a smoky flavor.

A cooked pepper salad, often called Taktouka. Peppers are simmered in a tomato and garlic sauce. Enjoyed warm or cold with bread.

An assortment of three fried triangular pastries (briouates). Includes a variety of fillings: tuna, chicken, and minced meat. Crispy on the outside and flavorful on the inside.

Three pieces of fried brick leaves stuffed with minced chicken. The filling also contains onion, egg, and parsley for extra tenderness. A crispy hot starter.

A traditional sweet and savory Moroccan pie. Made of crispy brick leaves, spiced chicken, and toasted almonds. Dusted with powdered sugar and cinnamon.

Three fried triangular thin pastry triangles, stuffed with minced meat (kefta). Enhanced with onions and spices. Served hot and crispy.

Three crispy fried brick leaves stuffed with a tuna mixture. The filling includes egg and parsley. A light and flavorful starter.

The quintessential Moroccan soup, rich and velvety. Prepared with tomatoes, chickpeas, lentils, vermicelli, and lamb. Flavored with coriander and celery.

A traditional stew of white beans simmered in a creamy tomato sauce. Served with tender pieces of veal and carrots. A hearty and comforting dish.

A typical dish prepared with simmered lamb tripe (Kercha). The sauce is spiced and contains chickpeas and onions. A specialty for offal lovers.

A variation of the tripe dish, served with white beans (loubia) instead of chickpeas. Long simmered for flavors to meld. Rich and flavorful.

A classic sweet and savory tajine combining tender veal and candied prunes. Garnished with toasted almonds for crunch. The sauce is creamy and slightly sweet.

Spicy minced meat balls cooked in a rich tomato sauce. Eggs are poached directly in the sauce towards the end of cooking. Sprinkled with fresh parsley.

An iconic chicken tajine, simmered with olives and preserved lemon. The onion sauce is tangy and fragrant (daghmira). The meat is tender and falls off the bone.

A family-style dish of chicken simmered with tender potatoes and peas. Steamed with onions and mild spices.

A chicken tajine accompanied by root vegetables: potatoes and carrots. Slow-simmered so the vegetables absorb the cooking juices.

A mixed fry of fish and seafood (whiting, sardines, calamari). Served crispy with fries and a fresh Moroccan salad. Available only on Tuesdays and Sundays.

A rich and gelatinous dish made from slow-simmered cow's foot. Served with white beans in a creamy sauce. Available on Thursdays.

Cow's foot cooked slowly until very tender. Served with whole chickpeas in a spiced sauce. Available on Thursdays.

The traditional Friday dish. Steamed wheat semolina, served with veal, various vegetables, and a flavorful broth. Garnished with tfaya (caramelized onions and raisins) and chickpeas.

A large bottle of soda or juice, ideal for sharing. Available in several classic and local flavors.

A carbonated drink or sparkling water in an individual format. Served chilled.

A small bottle of mineral water, still or sparkling.

A large glass of traditional green tea infused with fresh mint and sweetened. Served hot, it is the drink of Moroccan hospitality.

A short and strong espresso coffee, prepared by machine.