Le Massyl

A stewed dish of peppers and tomatoes, enhanced with spicy merguez and a gently cooked egg. Melting texture and spicy flavors. Enjoyed hot, often with bread for dipping.

A traditional Moroccan pie blending sweet and savory. Crispy brick pastry sheets filled with a mixture of shredded chicken, crunchy almonds, and cinnamon. Rich and fragrant.

Thin, fried brick pastry, stuffed with tuna, often with an egg and herbs. Very crispy texture on the outside and soft on the inside. A popular and light starter.

Rich and velvety traditional Moroccan soup. Made from tomatoes, lentils, chickpeas, and fresh herbs. Served hot, it is comforting and nutritious.

The iconic wheat semolina dish, served here with a generous assortment of grilled and stewed meats. Accompanied by vegetables and a fragrant broth. A hearty and convivial meal.

Fine semolina served with lamb shoulder roasted slowly until tender and melting. Rich grilled meat flavors accompanying the light grain.

Couscous served with lamb and poultry skewers. The semolina absorbs the vegetable broth, offering a contrast with the grilled meat.

Vegetarian version of couscous, featuring a variety of vegetables slow-cooked in a fragrant spiced broth. Light, healthy, and rich in flavor.

Lamb stew slow-cooked with prunes, almonds, and honey. A sweet and savory dish with orange blossom water aromas, typical of imperial cuisine.

Chicken stewed with preserved lemons and olives, served with potatoes. Tangy and savory flavors, creamy sauce.

Spicy minced meatball stew cooked in a sauce, here accompanied by potatoes, preserved lemon, and olives. A flavorful and tender dish.

Mix of seasonal vegetables slow-cooked in a terracotta dish. The vegetables gently confit in their juices and spices.

Assortment of grilled meats including lamb, poultry, and spicy sausage. Served hot with a garnish. Smoky flavors and juicy texture.

Whole roasted lamb or large pieces, slow-cooked to achieve very tender meat and crispy skin. Simply seasoned to appreciate the taste of the meat.

Selection of Moroccan pastries with honey, almonds, and pistachios. Often crumbly or melting texture, very sweet and flavored with orange blossom water.

Slices of fresh orange sprinkled with cinnamon and drizzled with orange blossom water. A light, fresh, and aromatic dessert.

Ice cream or sorbet served in scoops. Refreshing and creamy at the end of the meal.

Rich chocolate cake with a molten center. Served warm, moist texture and intense cocoa flavor.

Hot drink to end the meal. Mint tea is an infusion of green tea and fresh mint, sweetened. Coffee is a classic espresso.

Refreshing cocktail based on vodka mixed with fruit juices and mint. Fruity flavors with an herbaceous note.

House blend based on gin, enhanced with tropical and apple juices, lifted by the freshness of mint.

Non-alcoholic fruit cocktail blending orange, pineapple, and apricot with a touch of grenadine. Sweet and sugary.

Selection of classic spirits. Served neat, on the rocks, or with a simple mixer.

Assorted aperitif drinks including anise-flavored spirits, fortified wines, beers, or vermouths. Ideal for starting the meal.

Refreshing non-alcoholic sodas and fruit juices.

Large bottle of still natural mineral water.

Large bottle of still natural mineral water.

Small bottle of still natural mineral water.

Large bottle of sparkling natural mineral water.

Moroccan appellation wine, available in red or rosé. Generally fruity and smooth, pairing well with spicy dishes.

Half bottle of Moroccan wine, red or rosé.

Wine from the Meknes region in Morocco. Often full-bodied and aromatic for red, fresh for rosé.

Dry white wine from the Chardonnay grape variety. Floral and fruity notes, round texture.

Classic red wine from the Bordeaux region. Structured tannins and red fruit aromas.

Typical rosé wine from Provence. Pale color, delicate aromas, and great freshness.

Prestigious sparkling wine from France. Fine bubbles and elegance for special occasions.

Individual glass of champagne.