Le Sirocco

Alcoholic beverage prepared according to the restaurant's special recipe. A refreshing mix to whet the appetite.

Mixture of fresh fruit juices without alcohol. Sweet, sugary and vitamin-rich.

Classic French aperitif made with white wine and fruit cream. Sweet and slightly fruity.

Sparkling version of Kir prepared with champagne instead of white wine. Festive and elegant.

Glass of prestigious French sparkling wine. Dry, lively, and bubbly.

Typical French anise aperitifs from the South of France. Served with fresh water for a refreshing licorice flavor.

Italian vermouth flavored with herbs. Can be sweet (white/rosé) or dry (extra dry).

Italian bitter aperitifs based on herbs and fruits. Distinctive taste and bright red color.

Fortified wines or aperitifs based on gentian. Port is sweet and rich, Suze is bitter and vegetal.

Selection of Scottish whiskies (Blended Scotch). Woody and malty flavors.

Premium whiskies and American bourbon. More complex, smoky, or caramelized notes.

Classic white spirits. Gin is flavored with juniper, vodka is neutral and pure.

Various spirits for cocktails or tasting. Rum (sugarcane), Tequila (agave), or coconut liqueur.

Bottle of prestigious champagne. Elegant, fruity, and balanced.

Bottle of brut champagne. Fresh with notes of white fruits.

Classic international sodas and iced teas. Sweet and refreshing.

Sparkling carbonated drinks. Bitter tonic, lemon soda, or sparkling mineral water.

Assorted bottled fruit juices. Natural fruity flavors.

Freshly squeezed citrus juices made to order. Rich in vitamins and very fresh.

Still or sparkling quality mineral waters. Ideal to accompany the meal.

Premium Moroccan lager blonde beer. Light, refreshing with a slight bitterness.

Rich and velvety soup made from tomatoes, lentils, chickpeas, and fresh herbs (coriander, parsley). Spicy and comforting, it's a Moroccan cuisine classic.

Cooked preparation of peppers and tomatoes simmered with spices. Served warm or cold as a cooked salad.

Grilled and mashed eggplant salad, cooked with tomatoes, garlic, and spices. Melting texture and smoky flavor.

Fresh salad of finely diced tomatoes and cucumbers, seasoned with olive oil and herbs.

Cooked spinach salad (bakkoula), flavored with preserved lemon and olives. Tangy flavor and tender texture.

Fresh starter layering grilled peppers and feta cheese, enhanced with a touch of balsamic.

Sardines marinated in 'chermoula' (mixture of herbs, garlic, spices, and lemon) then grilled or fried. Flavorful and aromatic.

Small fried triangular pastries made of brick pastry, filled with various fillings. Crispy on the outside and soft on the inside.

Iconic sweet and savory starter. Crispy pastry filled with a mixture of chicken, eggs, almonds, and cinnamon, sprinkled with powdered sugar.

Large tasting platter featuring several cooked and fresh Moroccan salads as well as vegetarian pastries.

Enriched version of the vegetarian platter including grilled spicy merguez sausages in addition to salads and briouates.

National dish composed of steamed semolina grains, served with tender lamb and vegetables simmered in a fragrant broth.

Couscous served with grilled merguez (spicy beef and lamb sausages).

Sweet and savory version of couscous topped with 'Tfaya', a caramelized onion and cinnamon raisin jam.

Royal couscous served with a piece of lamb shoulder slow-roasted in the oven until tender and crispy.

The most complete couscous, topped with an assortment of five different meats: lamb, chicken, meatballs, sausages, and skewers.

Meat-free version of couscous, highlighting the variety of simmered vegetables (carrots, zucchini, turnips, etc.).

Fresh and tangy fermented milk, traditionally drunk with couscous to aid digestion.

Extra portion of spicy sausages.

Extra portion of spiced minced meat, grilled or in sauce.

Traditional recipe from Fes. Flaky pastry pie filled with simmered pigeon, almonds, and sugar. An exquisite blend of sweet and savory.

Seafood version of the pastilla. Savory filling with seafood and fish, spiced, without the sweet side of the pigeon version.

Tender lamb pieces marinated in spices and grilled on a skewer.

Assortment of grilled meats to taste everything: lamb, minced meat, chicken, and sausage.

Chicken skewers marinated with saffron, giving a beautiful yellow color and delicate aroma.

Beef or lamb minced meat seasoned with fresh mint and spices, then grilled.

Rich and creamy dessert made from blended avocado, sweetened and flavored, with dried fruits.

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

Oriental revisited crème brûlée, incorporating fine semolina for a unique texture.

Assortment of small traditional pastries (gazelle horns, chebakia) with almonds and honey.

Moroccan crepe 'with a thousand holes', very light and spongy, served hot drizzled with a melted butter-honey mixture.

Fresh pineapple slices.

Coupe of three scoops of artisanal ice cream.

Homemade ice cream coupe drizzled with Boukha (fig eau-de-vie).

Coffee flavored with a blend of warm spices for an oriental taste.

Classic or decaffeinated espresso.

Green tea infused with plenty of fresh mint and sugar. The drink of Moroccan hospitality.

Clear Tunisian eau-de-vie distilled from figs.

French anise liqueur.

Peppermint liqueurs, served chilled.

Very fragrant pear eau-de-vie.

French grape brandy aged in oak barrels.

Irish cream liqueur, smooth and creamy.

Norman apple brandy.