The Marrakech

Refreshing mix of various non-alcoholic fruit juices. Sweet and fruity, served chilled.

Special house creation with alcohol. A unique balance of flavors to start the meal.

Alcoholic drink based on red wine and macerated fruits. Sweet and fruity.

Aniseed aperitif (Pastis) mixed with orgeat syrup (almond). Sweet and slightly milky flavor.

Sweet natural wine with aromas of fresh grapes and flowers. Served chilled.

Italian vermouth or juniper berry spirit. Served neat or on ice.

Simple cocktail mixing vodka and orange juice. Classic and refreshing.

Bitter cocktail based on Campari, red vermouth, and soda. Appetizer.

Rum and coconut liqueur mixed with fruit juice. Exotic and sweet.

Elegant French cocktail made with champagne and fruit cream. Bubbly and festive.

Distilled spirit from grains. Served neat or with ice.

Premium blended Scotch whisky. Rich and smooth notes.

Classic Scotch whisky brands. Balanced and accessible.

Italian vermouth flavored with herbs. Can be red (sweet) or white (dry).

Choice between a sweet Portuguese fortified wine (Porto) or a bitter gentian aperitif (Suze).

French aniseed aperitif. Turns cloudy when fresh water is added. Licorice flavor.

Classic mix of gin and tonic water. Bitter, fresh, and sparkling.

Fig eau-de-vie (Boukha) mixed with orange juice. Fruity Tunisian specialty.

Traditional French aperitif. White wine mixed with fruit cream. Sweet and light.

Sparkling wine from the Champagne region. Dry, elegant, and festive.

Fresh salad of diced tomatoes, cucumbers, and peppers. Dressed with olive oil and herbs.

Stew of peppers and tomatoes simmered with spices. Served warm or hot, often enjoyed with bread.

The classic version of Tchakchouka (peppers and tomatoes) enhanced with spicy merguez sausages.

Thin pastry sheet filled with an egg and fried. Crispy on the outside with a runny yolk.

Crispy brick pastry filled with an egg and tuna. A flavorful and popular starter.

Fried brick pastry filled with spicy minced meat (kefta). Crispy and protein-rich.

Variation of the brick with an egg and shrimp. Crispy surf and turf.

Traditional Moroccan sweet and savory puff pastry pie. Filled with meat (often chicken or pigeon), almonds, and sprinkled with powdered sugar and cinnamon.

Refreshing mix of green salad and orange segments. Adds a touch of acidity and freshness.

Fresh tomatoes with flaked tuna. Simple and light.

Marinated lamb pieces grilled on a skewer, served with a small tomato and cucumber salad.

Spicy grilled sausages accompanied by a fresh traditional salad.

Small puff pastry triangles filled with minced meat, served with a salad.

Sweet and savory specialty. Tender meat slow-simmered with dried fruits and almonds in a terracotta dish.

Classic savory tagine with melting potatoes and a tangy touch from preserved lemon.

Meat stew accompanied by melting eggplants that have absorbed the spicy sauce.

Sweet tagine with caramelized onions and raisins.

Tagine with green beans simmered in meat juices.

A highly appreciated Moroccan classic. The sweetness of prunes contrasts with the crunch of almonds.

Spring tagine with tender artichoke hearts and peas.

Generous and colorful tagine simmered with a wide variety of seasonal vegetables.

Minced meat (kefta) meatballs cooked in tomato sauce, with poached eggs on top.

Tagine with grilled or marinated meat, kebab style.

Sweet and savory house tagine, chicken version. Rich in dried fruits.

The classic chicken tagine with lemon and olives. Tangy and fragrant.

Chicken simmered with melting eggplants.

Sweet chicken tagine with onion and raisin sauce.

Tender chicken accompanied by green beans cooked in sauce.

Classic combination of chicken with the sweetness of prunes and the crunch of almonds.

Chicken tagine with green vegetables (artichokes and peas).

The chicken version of the large 7-vegetable tagine. Healthy and hearty.

Vegetarian tagine composed solely of a mix of simmered vegetables with spices.

Fine steamed wheat semolina served with a rich broth and various vegetables. No meat.

Couscous served with spicy grilled merguez sausages.

Couscous served with tender chicken pieces.

Couscous served with minced meat (kefta) meatballs.

Traditional lamb couscous.

Couscous served with slow-roasted lamb (mechoui), very tender.

Couscous garnished with grilled lamb brochettes.

Couscous garnished with grilled chicken brochettes.

Couscous served with grilled lamb chops.

Couscous served with simmered beef.

Specialty of the house, usually including several meats.

The most complete couscous with four types of meat: lamb, merguez, meatballs, and chicken.

Fassi (Fez) style couscous, often characterized by sweet and savory flavors.

Chicken couscous garnished with caramelized onions, raisins, chickpeas, and flavored with cinnamon.

Sweet and savory couscous with a mix of meats.

Hearty couscous served with an assortment of grilled meats: chicken and lamb brochettes, and merguez.

Complete platter of assorted grilled meats (lamb, merguez, brochette, mechoui) served with a side.

Minced meat (kefta) meatballs served with your choice of side.

Grilled lamb pieces on a skewer with your choice of side.

Grilled merguez sausages served with your choice of side.

Grilled lamb chops served with your choice of side.

Grilled chicken brochettes served with your choice of side.

Slow-roasted lamb (mechoui) served with your choice of side.

Roasted or grilled chicken served with your choice of side.