DAR CHWA

Mixed salad of grilled peppers and often tomatoes, peeled and chopped, seasoned with olive oil and garlic. Melting texture and slightly smoky flavor. Eaten cold with bread.

Grilled eggplant purée seasoned with spices, garlic, and olive oil, often called Zaalouk. Creamy and rich texture. Served as a cold or warm appetizer.

Fresh salad of finely diced raw vegetables, generally including tomatoes, cucumbers, and onions. Lightly seasoned with oil and lemon. Crunchy and refreshing.

Cooked carrot slices marinated in cumin, garlic, and preserved lemon. Sweet and spicy flavor. A classic Moroccan starter.

Traditional crispy pastry, filled with a sweet and savory mixture of shredded poultry and almonds, sprinkled with powdered sugar and cinnamon. A unique balance of flavors and textures. A festive dish par excellence.

Probably Harira, a rich soup made with tomatoes, lentils, chickpeas, and fresh herbs. Velvety texture and deep flavor. Comforting and nourishing.

Fried pastry leaves, folded into triangles, with your choice of filling. Very crispy and golden texture. Eaten hot, often drizzled with lemon.

Meatballs cooked in a spicy tomato sauce, served with eggs (often poached in the sauce). Rich flavor and tender texture. To be enjoyed with bread or semolina.

Slow-cooked chicken pieces with green olives and preserved lemon. The sauce is creamy and tangy. A Moroccan classic.

Sweet and savory dish combining tender lamb with soft prunes and crunchy almonds. Syrupy and fragrant sauce. A refined and gourmet dish.

Sweet and savory tajine combining lamb with the sweetness of prunes and the crunch of walnuts. Autumnal flavors and melting texture.

Piece of lamb shank cooked for a very long time until tender and falling off the bone, served with olives and lemon. Ultra-melting texture.

A variation of the classic sweet and savory tajine using chicken instead of lamb, with prunes and almonds. Sweet and fragrant.

Mixture of seasonal vegetables slow-cooked with Moroccan spices. Healthy, light, and full of flavor.

Steamed semolina grains served with chicken, various vegetables, and a fragrant broth. A complete and convivial dish.

Couscous served with marinated spiced beef meatballs. Tasty and tender.

Couscous served with grilled spicy merguez sausages. Adds a spicy and smoky touch to the dish.

Royal couscous topped with slowly roasted lamb (mechoui). Tender meat with crispy skin.

The most generous version of couscous, served with an assortment of four different meats (often chicken, lamb, merguez, meatballs). For hearty appetites.

Couscous served with a generous portion of vegetables simmered in broth, without meat. Light and vegetarian.

The classic lamb couscous, tender and fragrant.

Combination of grilled meatballs and merguez on a bed of couscous and vegetables.

Couscous combining two meats, chicken and lamb, for a variety of flavors and textures.

Revisited Moroccan sandwich filled with spice-marinated chicken. Tasty and easy to eat on the go.

Sandwich filled with spicy minced meat (kefta). Rich in flavor.

Sandwich filled with grilled merguez sausages. Spicy and fragrant.

Vegetarian version of the homemade sandwich, likely filled with grilled or marinated vegetables.

Fresh sandwich combining chicken with the creamy texture of avocado.

Hearty sandwich mixing roasted veal and chicken.

Sandwich filled with slowly marinated veal shoulder roasted in the oven. Very tender meat.

Apple-flavored carbonated drink, popular in Morocco. Sweet and fizzy.

Orange soda with orange pulp.

Fresh drink made with pressed lemon juice, water, and sugar. Tart and refreshing.

Classic cola soda.

Italian sparkling mineral water.

Bottle of still mineral water.

Popular Moroccan orange-flavored soda with exotic fruits. Sweet and fizzy.

Lunch menu including a starter and a main course, chosen from a selection.

Probably Rfissa, a traditional dish made of shredded crepe leaves (msemen), drizzled with a chicken, lentil, and fenugreek sauce.

Probably Tanjia Marrakchia, a meat dish slow-cooked in an earthenware jar in the ashes of a hammam. Confit and spicy flavor.

Coffee.

Green tea infused with fresh mint and sweetened. Served very hot in a teapot (portion for two people).

Green tea with fresh mint (portion for four people). Ideal for sharing.

Fresh orange slices sprinkled with cinnamon and sometimes a hint of orange blossom water. A light and fragrant dessert.

Assortment of traditional small pastries, often made with almonds, honey, and fine dough (like gazelle horns).

Moroccan layered crepe served hot, drizzled with honey and sprinkled with slivered or chopped almonds. Crispy and soft.