Chez Sonia

A crispy turnover made of thin phyllo dough, filled with a savory mixture of minced meat and cheese. Fried until golden brown. Enjoyed hot, offering a contrast between the crispiness of the wrapper and the tenderness of the filling.

A Moroccan cooked salad made from grilled eggplants and stewed tomatoes. Seasoned with garlic, cumin, paprika, and olive oil. It has a melting texture and is traditionally eaten with bread.

A very fresh mixed salad composed of tomatoes, peppers, and onions cut into small cubes. Enhanced with preserved lemon and olive oil. A light and crunchy starter.

A traditional cooked salad made of grilled peppers and tomatoes, flavored with garlic and cumin. Similar to ratatouille but with Moroccan spices. Enjoyed warm or cold by dipping bread.

The national soup of Morocco, rich and velvety. It contains legumes (lentils, chickpeas), tomatoes, celery, and pieces of lamb, all spiced. A comforting and complete dish.

A tasting plate featuring several typical starters: eggplant caviar, marinated carrots with spices, and fresh salad. Ideal for discovering a variety of Moroccan flavors and textures in one dish.

A selection of traditional sweet pastries, often based on almonds, honey, sesame, and orange blossom water. Each bite offers a different texture and taste. Perfect with tea.

A light and refreshing dessert made of sliced fresh oranges. They are flavored with cinnamon and orange blossom water. A fruity and aromatic end to the meal.

Called Baghrir, it is a thick and spongy semolina crêpe, riddled with small holes on top. Its unique texture allows it to generously absorb honey or amlou (almond and argan oil spread).

A refined dessert made of fried and crispy phyllo dough sheets, layered with a creamy orange blossom-flavored cream. Sprinkled with crushed almonds. A delicate mix of crunchy and creamy textures.

A package combining a hot drink with a variety of small desserts. Allows you to taste several Moroccan sweets in small portions. Ideal for ending the meal on a gourmet note.