LA MARINA

A traditional salad featuring grilled peppers, tomatoes, and onions. It has a smoky, savory flavor and soft texture. Served cold, it is typically eaten with bread as an appetizer.

A cold starter consisting of avocado and shrimp served on a bed of salad with sauce (often cocktail sauce). It is creamy and refreshing. Enjoy it as a light appetizer.

Marinated anchovy fillets, usually in vinegar and oil with herbs. They are salty, tangy, and tender. Often eaten with bread or as a palate cleanser.

Raw salmon chopped into small cubes and seasoned with citrus and herbs. Fresh, smooth texture with a clean seafood taste. Served cold, often with toast points.

Octopus salad with fresh vegetables like tomatoes and onions. The octopus is tender with a slight chew, dressed in a vinaigrette. A refreshing seafood starter.

A mixed seafood salad containing shrimp, calamari, octopus, and mussels on greens. Offers a variety of textures and oceanic flavors. A hearty cold appetizer.

The house signature salad featuring premium calamari, octopus, and shrimp. Rich in protein with fresh seafood flavors. Served as a substantial starter.

A Tunisian-style salad made of finely chopped grilled peppers, tomatoes, and garlic. It has a spicy, smoky flavor and soft texture. Best enjoyed with bread.

A simple, refreshing salad of fresh tomatoes and cucumbers. Crisp texture and light flavor. Served as a side or light starter.

Cooked beetroot salad seasoned with Moroccan spices like cumin and parsley. Sweet and earthy with a savory dressing. Eaten cold.

Cooked carrots marinated in charmoula, a Moroccan herb and spice sauce (cilantro, garlic, cumin, paprika). Tender with a zesty, aromatic flavor. A common side dish.

A green salad dressed with orange segments or vinaigrette. Offers a citrusy, sweet-and-sour contrast to the greens. Light and refreshing.

A platter of various Moroccan cooked salads including eggplant dip (Zaalouk), spiced carrots, grilled peppers (Mechwia), and caramelized pumpkin. A great way to taste multiple traditional appetizers. Shared with bread.

Shrimp cooked in sizzling olive oil with garlic, chili, and tomato sauce. Spicy and savory. Served hot, often in the clay pot it was cooked in, perfect for dipping bread.

Mussels prepared in a house-style tomato and garlic sauce. Savory and aromatic. Eat the mussels from the shells and sop up the sauce.

A rich soup made from a blend of fish and vegetables. Smooth or slightly chunky texture with deep seafood umami. Served hot.

Traditional Moroccan soup made with tomatoes, lentils, chickpeas, and spices. It is thick, hearty, and comforting. Traditionally breaks the fast during Ramadan.

A savory pie filled with fish and vermicelli, wrapped in crispy warqa (phyllo-like) pastry. Combines savory seafood flavors with a crunchy texture.

A traditional Moroccan pie filled with spiced chicken and almonds, wrapped in crispy pastry and dusted with powdered sugar and cinnamon. A unique sweet and savory flavor combination.

Galician-style octopus served with boiled potatoes and sprinkled with paprika. The octopus is tender and olive oil-rich. A classic Spanish tapas dish.

Fried eggplant slices or cubes. Crispy on the outside and soft inside. Often served as a side dish or appetizer.

Cooked spinach seasoned with preserved lemons. Tangy and savory with a soft texture. A healthy vegetable side dish.

Stewed lentils in a savory tomato and spice sauce. Hearty and earthy. Often eaten with bread.

Broad beans cooked in charmoula marinade (herbs, garlic, spices). Savory with a firm bean texture. A traditional Moroccan side.

A cooked salad of eggplant and tomatoes with spices and garlic. It has a dip-like consistency, similar to baba ghanoush but tomato-based. Eaten with bread.

A mixed platter of fried seafood including whiting, calamari, shrimp, skate, and dogfish. Crispy and golden. Served with lemon wedges.

A large royal platter of assorted fried fish and seafood, including prawns and sardines. Offers a wide variety of textures and flavors. Perfect for sharing.

Fried whiting fish. The fish is white and flaky with a crispy batter or flour coating. Mild flavor.

Fried sardines. Rich, oily fish with a crispy skin. Strong savory flavor.

A combination of fried squid rings and shrimp. Crispy, chewy calamari and sweet tender shrimp. A popular seafood mix.

Fried shrimp (usually whole or with tails). Sweet meat with a crunchy exterior. Served with lemon.

Fried peeled shrimp. Easy to eat, crispy bite-sized pieces of shrimp. Great for children or those who prefer no shells.

Fried calamari (squid) rings. Crispy batter with chewy, tender squid inside. A classic seafood dish served with lemon or dipping sauce.

Fried fish fillets, type depends on daily catch. Boneless and easy to eat with a crispy coating.

Grilled Sea Bream. White, flaky fish with a mild flavor, grilled to give a charred skin. Served whole or filleted.

Grilled octopus tentacles. Tender with a smoky char from the grill. Dressed with olive oil and herbs.

Grilled prawns (large shrimp). Sweet, firm meat with a smoky flavor from the shell. Peel and eat.

A mixed grill platter prepared on a plancha (griddle). Selection varies by catch but typically includes various fish fillets and seafood.

Grilled salmon steak/fillet. Rich, oily pink fish with flaky texture. Served cooked to order.

Grilled lobster. Luxurious shellfish with sweet, tender meat. Grilled in the shell for flavor.

A house specialty combining salmon, calamari, prawns, and fish fillet in a mushroom sauce. Rich and creamy seafood dish.

Pasta with seafood

Sea Bream dish prepared with a tomato sauce, shrimp, and calamari. A savory fish stew or bake.

Stuffed calamari (squid). The tubes are filled with a mixture of seafood, herbs, and sometimes rice, then cooked in sauce.

Peeled shrimp cooked in a sauce (likely tomato or cream). Served with white rice.

A traditional dish of shrimp cooked with tomatoes and eggs. Similar to a shakshouka with seafood. Rich and savory.

A mixed seafood variation of Mkeila, containing eggs, calamari, octopus, mussels, shrimp, and tomatoes. A hearty seafood scramble/stew.

Spanish rice dish cooked with saffron, vegetables, and seafood. Aromatic, colorful, and filling.

Breaded or battered fish served with french fries. A classic comfort food dish.

Sardines marinated in charmoula (Moroccan herb sauce) and usually fried or grilled. Very flavorful and aromatic.

A mixed fish platter for one person. Includes both fried and grilled selections like calamari, shrimp, and fish fillets.

A mixed fish platter designed for two people. Includes a variety of fried and grilled seafood.

A mixed fish platter designed for three people. Generous portions of fried and grilled seafood.

A large seafood platter for four people. Features an extensive selection of fried and grilled fish and shellfish.

The largest seafood platter, serving six people. A feast of mixed fried and grilled seafood specialties.

A grilled shellfish platter featuring items like lobster, shrimp, crab claws, and octopus.

Medium grilled shellfish platter for two people.

Large grilled shellfish platter for three people.

Extra large grilled shellfish platter for four people.

The largest grilled shellfish platter, suitable for six people.

A platter of 12 fresh raw oysters. Served on ice with lemon.

A cold seafood platter with 6 oysters and 12 shrimp. Fresh and chilled.

A large platter of 30 fresh shrimp (caliber 40/60). Perfect for sharing.

A mixed cold platter with 2 crab claws, 6 shrimp, and 4 oysters.

A luxurious cold seafood tower containing 18 oysters, 12 shrimp, 1 lobster, and 6 crab claws. The ultimate raw bar experience.

A slow-cooked tagine with fish meatballs made from the catch of the day, cooked with vegetables in a savory sauce.

Tagine with mussels simmered in a rich tomato and onion sauce. Fragrant and savory.

Tagine with peeled shrimp in a tomato and onion sauce. Sweet shrimp balanced with savory spices.

Tagine with small spotted dogfish (saumonette), cooked with onions and raisins. A sweet and savory combination typical of Moroccan cuisine.

Octopus tagine. Slow-cooked until tender in a spiced sauce.

Mixed seafood tagine. A hearty stew of various shellfish and fish cooked in a clay pot.

Classic lamb tagine with prunes and almonds. A sweet and savory dish featuring tender meat and dried fruit.

Fez-style lamb tagine. Typically aromatic and savory, possibly with vegetables or specific spices from the Fez region.

Berber-style tagine from the Ourika Valley, featuring meat and plenty of seasonal vegetables arranged in a conical shape.

Chicken tagine with potatoes and olives. A comforting standard dish with preserved lemon notes.

Fez-style chicken tagine. Likely cooked with preserved lemons, olives, or a rich onion sauce (Daghmira).

Meatball tagine (usually beef or lamb) cooked in tomato sauce with eggs cracked on top.

Steamed semolina grains served with meat (usually lamb or chicken) and seven vegetables in a savory broth.

A specialty of Marrakech. Beef or lamb slow-cooked in a clay urn (tangia) with preserved lemon, garlic, and cumin until meltingly tender.

Sweet and savory vermicelli dish. Steamed vermicelli with cinnamon and sugar, hiding a savory chicken or meat filling inside ('medfouna' means buried).

A spiced meat dish, often offal or stew cuts, cooked with a rich, thick sauce.

Stuffed Sea Bream. The fish is usually stuffed with herbs, vermicelli, or spices and baked.

Calf's trotters slow-cooked with chickpeas and raisins. A gelatinous, rich dish with sweet and savory flavors.

Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa.

Chocolate lava cake. Warm chocolate cake with a molten liquid chocolate center.

Custard dessert with a hard caramelized sugar topping. Creamy vanilla flavor.

Italian sweetened cream dessert set with gelatin. Smooth and silky texture.

Creamy cheesecake served with a red fruit (berry) sauce.

A dessert version of pastilla. Crispy fried pastry sheets layered with sweetened milk cream, almonds, and orange blossom water.

French fries. Crispy fried potato strips.

Steamed white rice.

Carbonated soft drinks.

Sparkling mineral water, 500ml.

Sparkling mineral water, 1 liter.

Still mineral water, 500ml.

Still mineral water, 1 liter.

Large pot of Moroccan mint tea. Green tea brewed with fresh mint and plenty of sugar.

Medium pot of Moroccan mint tea.

Small pot or glass of Moroccan mint tea.

Espresso coffee.

Double espresso.

Espresso with added hot water (Americano style).