Essaouira

A sweet and savory Moroccan specialty. It is a pie made of puff pastry (or brick leaves) stuffed with pigeon meat simmered with spices, toasted almonds, sugar, and cinnamon. The top is sprinkled with powdered sugar and cinnamon for a contrast of flavors and a crispy texture.

Sardine fillets marinated in chermoula, a Moroccan sauce made from coriander, parsley, garlic, cumin, paprika, and lemon juice. The sardines are then fried or grilled. Flavorful, slightly spicy, and very aromatic.

Seasoned minced meatball or skewer (usually beef or lamb) with spices and herbs. Served grilled with a fresh salad of tomatoes and peppers.

A crispy puff pastry turnover, filled with a melting mixture of potatoes, cheese, egg, and fresh mint. Fried until golden.

Spicy red sausages made from beef and lamb, grilled and served with a fresh vegetable salad.

Small crispy pastry triangles filled with a mixture of minced chicken and spices. Served with a fresh salad.

The quintessential traditional Moroccan soup. Rich and velvety, it is made from tomatoes, lentils, chickpeas, celery, onions, and fresh herbs, sometimes with small pieces of meat.

A refreshing salad made of diced tomatoes and peeled grilled peppers, seasoned with olive oil and mild spices.

Cooked beetroot cubes, seasoned with a vinaigrette of cumin, parsley, and red onion. A sweet and earthy starter.

Cooked eggplant and tomato salad, mashed and simmered with garlic, olive oil, cumin, and paprika. Eaten warm or cold with bread.

A classic of Moroccan weddings. Tender lamb pieces simmered with prunes candied in honey and cinnamon, garnished with fried almonds and sesame seeds.

Lamb gently simmered with aniseed fennel bulbs and fresh ginger, creating a fragrant and light sauce.

Simmered dish combining salted lamb with a selection of seasonal dried or fresh fruits, offering a sweet and savory balance.

Chicken slow-cooked with caramelized onions (tfaya), sweet raisins, and crunchy almonds.

Delicate pigeon meat combined with the sweetness of figs and the crunch of almonds in a creamy sauce.

Lamb simmered with green olives and preserved lemon peel, creating a tangy and flavorful sauce.

Lamb slow-cooked surrounded by a variety of seasonal vegetables (potatoes, carrots, zucchini, peas).

Tender chicken pieces simmered with carrots, olives, and preserved lemon for a touch of freshness.

Meatballs (kefta) cooked in a rich tomato sauce, served with eggs poached directly in the hot sauce.

A colorful mix of seasonal vegetables slow-cooked with Moroccan spices, without meat.

Moroccan red wine, Cabernet Sauvignon grape.

Moroccan rosé wine from the Guerrouane appellation, Djamal vintage.

Moroccan white wine.

Red wine from the Rhône Valley, Saint-Joseph appellation.

Rosé wine from Provence, classified growth.