Brikabrak

Crispy brick leaves stuffed with chicken. A golden and flavorful fried specialty. To be enjoyed with your fingers, dipped in sauce.

Crispy thin pastry triangles filled with seasoned minced meat. Crumbly texture on the outside and soft on the inside.

Fried bricks filled with shrimp. The delicate taste of seafood in a crispy wrapper.

Vegetarian version of the brick, filled with a seasoned vegetable mix. Crispy and light.

Melting bricks filled with a blend of four cheeses. A flowing center in a golden pastry.

Small Moroccan flaky pastry, traditionally stuffed with meat (often chicken or pigeon) and almonds. A unique sweet and savory mix sprinkled with powdered sugar and cinnamon.

Fresh salad made of finely diced tomatoes, cucumbers, and onions. Dressed with olive oil and herbs.

Moroccan white bean stew, simmered in a spicy tomato sauce.

Cooked salad of peppers and tomatoes, flavored with garlic and spices. Enjoyed warm or cold, often with bread.

Moroccan eggplant caviar, cooked with tomatoes, garlic, and spices. Melting texture and rich in flavor.

Rich and velvety traditional Moroccan soup. Made with chickpeas, lentils, tomatoes, and lamb, flavored with celery and coriander.

Cooked dish or salad based on potatoes and carrots, often marinated or stewed with mild spices.

Creamy split pea (or fava bean) puree, drizzled with olive oil and sprinkled with cumin. Served hot, ideal with bread.

Sandwich prepared in a Msemen (Moroccan flaky crepe) filled with marinated chicken. A gourmet alternative to classic bread.

Msemen sandwich filled with roasted lamb (mechoui). Rich flavor and melting texture.

Msemen sandwich filled with kefta (spiced and grilled minced meat). Flavorful and spicy.

Msemen sandwich filled with grilled or marinated vegetables. A meat-free option in a crispy crepe.

Iconic dish of steamed wheat semolina, served with tender lamb and a broth of various vegetables.

Light wheat semolina served with a wide variety of vegetables stewed in a fragrant spiced broth. No meat.

Couscous served with stewed chicken pieces and vegetables. A family classic.

Couscous topped with roasted lamb (mechoui), offering particularly tender and flavorful meat.

Sweet and savory stew cooked in a covered pot. Lamb pieces stewed with candied prunes and almonds.

Traditional stew combining lamb and seasonal vegetables in a spicy sauce.

Tagine of meatball (kefta) cooked in a rich tomato sauce, often with eggs.

A mix of seasonal vegetables slowly stewed with Moroccan spices. Serve with bread for the sauce.

Classic chicken tagine, with olives and preserved lemons. A creamy and tangy sauce.

Homemade iced tea, refreshing and thirst-quenching.

Sparkling and sweet cola soda.

Sugar-free cola soda.

Popular tropical soda in Morocco, coconut and fruit flavor.

Popular apple soda in Morocco.

Natural Italian sparkling water.

Natural Italian sparkling water, large format.

Still natural mineral water.

Still natural mineral water, large format.

Freshly squeezed fruit juices made on-site.

Traditional green tea infused with fresh mint and sugar. Served hot.

Soothing verbena herbal tea.

Short and strong black coffee.

Espresso diluted with hot water.

Espresso with lots of hot milk.

Coffee topped with whipped cream.

Double shot of espresso.

Hot chocolate and milk drink.

Hot chocolate topped with whipped cream.

Moroccan crescent-shaped pastry, made from thin dough filled with almond paste flavored with orange blossom water.

Fried semolina cake, filled with date paste and dipped in honey.

Small fried brick pastry triangles, filled with almonds and honey. Crispy and sweet.

Classic ice cream. Choose your flavor from vanilla, strawberry, or chocolate.