Dar Mocco

A soft pan-cooked Moroccan bread, resembling a thick pita. Tender and airy texture. Ideal for accompanying saucy dishes or eating on its own.

A fresh and crunchy mixed salad. Classic mix of raw vegetables. Lightly seasoned for a light starter.

A traditionally finely diced salad. Freshness of tomatoes and cucumbers enhanced by red onion. Often seasoned with olive oil and parsley.

Cooked carrots marinated in a cumin and garlic vinaigrette. Mild and spicy flavor. Melting texture.

Morocco's national soup made from tomatoes, lentils, chickpeas, and fresh herbs. Rich, velvety, and comforting. Often served with lemon.

Salad of grilled, peeled, and crushed peppers and tomatoes. Smoky and sweet flavor confited in olive oil. Often eaten with bread.

Thick fava bean or split pea soup. Seasoned with olive oil, cumin, and paprika. Creamy and nourishing texture.

Stuffed bread pancake traditionally with onions, spices, and fat. Rich and fragrant flavor. Crispy on the outside and soft on the inside.

Simple omelette served with fries. Classic and quick dish.

Traditional sweet and savory Moroccan pastry. Stuffed with shredded chicken, almonds, and spices, sprinkled with powdered sugar and cinnamon. Unique crispy texture.

Chicken stew slowly simmered with olives and preserved lemon. Creamy sauce with tangy flavors. Served very hot in its earthenware dish.

Spiced minced meatball cooked in a rich tomato sauce, topped with an egg. Flavorful and convivial dish. To be enjoyed by dipping bread.

Tender lamb piece simmered with an assortment of seasonal vegetables. Mild and balanced flavors. Complete and nourishing dish.

A classic Moroccan sweet and savory dish. Tender lamb accompanied by caramelized prunes and toasted almonds. Rich and fragrant sauce with cinnamon.

Steamed wheat semolina served with a varied vegetable broth. Healthy and fragrant vegetarian dish. Light grain texture.

Traditional couscous with a chicken thigh and vegetables. The meat is tender and infused with the broth. A complete meal.

Couscous served with grilled spicy merguez sausages. Contrast between the sweetness of the semolina and the spiciness of the sausages.

Royal couscous with flavorful lamb meat. The lamb adds a rich flavor to the broth and vegetables.

The most generous version of couscous, with an assortment of three meats. Ideal for hearty appetites. A feast of flavors.

Traditional dish made with larger couscous grains (pellets). Cooked in sauce with lamb and vegetables. Unique and comforting texture.

Marinated and grilled lamb cube skewer. Tender and flavored with spices. Characteristic grilled flavor.

Grilled lamb liver pieces on a skewer. Firm texture and pronounced taste. Often wrapped in caul fat for extra tenderness.

Marinated chicken cubes (often lemon, garlic, spices) and grilled. Tender and light white meat.

Spiced minced beef, molded onto a skewer. Juicy and flavorful.

Two traditional spicy red sausages. Spicy and smoky taste.

Grilled lamb chop. Tender meat on the bone. Rich in flavor.

Side of fresh and light raw vegetables.

Fragrant long-grain rice, steamed. Ideal neutral accompaniment for saucy dishes.

Green beans cooked then sautéed in a pan, often with garlic and parsley.

Cut and fried potatoes on site. Crispy and golden.

Sandwich filled with your choice of grilled meats, served in fresh bread. Accompanied by fries. A popular on-the-go meal.

Complete lunch menu including a starter, a main course (Tagine or Couscous) and a drink. An excellent way to taste the specialties.

Basic breakfast formula. Includes classics like scrambled eggs and cachir (halal sausage), with a hot drink and juice.

Intermediate formula enriched with traditional Moroccan breads (Batbout, and choice between Msemen or Harcha).

The most complete formula, including Harira soup in addition to breads and side dishes. A hearty Moroccan brunch.

Classic sodas.

Popular sodas in Morocco. Hawaï is tropical, Poms is apple-flavored.

Sparkling waters.

Non-carbonated fruit drink.

Bottle of still water.

Freshly squeezed orange juice.

Creamy and rich drink very popular in Morocco. Mix of avocado and milk, sweetened and garnished with dried fruits.

Strong short coffee.

Green tea with fresh mint and sugar. Served hot, it is the drink of hospitality.

Double shot of strong espresso.

Hot drink with cocoa and milk.

Teapot of mint tea to share (small size).

Teapot of mint tea to share (large size).

Traditional individual cake (like gazelle horn, baklava, etc.) made with almonds, honey, and orange blossom water.

Pan-fried semolina pancake, grainy and crumbly texture. Delicious with honey.

Traditional square layered Moroccan crepe. Elastic and crispy texture. Served hot.

Plate or salad of fresh seasonal fruits.

Classic fresh dessert. Orange slices sprinkled with cinnamon and flavored with orange blossom water.

Assortment of three different Moroccan cakes.