L'ESCALE

Harira is a velvety and hearty soup, rich in flavors of tomatoes, lentils, chickpeas, and fresh herbs (celery, cilantro). It offers a creamy texture and a comforting, slightly spicy taste. A must-have in Morocco, often served with dates and lemon.

A flavorful soup prepared with fish broth, shrimp, and pieces of fillet. The taste is marine and fragrant, with a fluid but hearty texture. Served hot, often with croutons and rouille.

A colorful plate composed of various raw vegetables and rice. Fresh and crunchy, it offers a mix of simple textures and flavors. Perfect as a light starter or side dish.

A cooked Moroccan salad based on smoked eggplants and tomatoes simmered in olive oil, garlic, and spices (cumin, paprika). Melting texture close to an eggplant caviar, with a rich and smoky taste. Eaten warm or cold with bread.

Often called Taktouka, it is a cooked salad of peppers and tomatoes. It is sweet, slightly sweetened by the cooking of the peppers, with a candied texture. Ideal to enjoy with Moroccan bread.

A crispy, typical Maghreb pastry, made from a fried and golden phyllo dough sheet. The filling is savory and can contain egg, parsley, and spices in addition to the chosen filling. To be eaten with fingers, drizzled with lemon juice.

A refreshing starter combining the sweetness of avocado and the crunchiness of corn with shrimp. Simply seasoned with olive oil to preserve natural flavors. Light and creamy.

A hearty mixed salad serving as a complete meal, garnished with various vegetables and a grilled protein of your choice. Fresh, crunchy, and filling. Ideal for a balanced lunch.

Portion of fried potatoes, golden and crispy. Salted and served hot. A classic side dish.

A generous assortment of fried fish and seafood, typical of the Mediterranean coast. Light and crispy coating, tender flesh inside. Drizzle with lemon to enhance the marine flavors.

Squid rings and shrimp coated in flour and fried. Crispy texture on the outside and tender on the inside. A simple and popular dish, served with lemon.

Whole fish roasted in the oven, preserving its white, fine, and delicate flesh. The skin is grilled and flavorful. A healthy and light dish that highlights the quality of the fish.

Sardines opened butterfly-style and coated with chermoula (marinade of herbs, garlic, cumin, and lemon), then assembled in pairs and fried or grilled. Flavorful, spicy, and crispy.

Whole sea bass baked in the oven. Its flesh is firm, lean, and subtly flavored. Cooked simply to enhance its natural aromas, often with herbs or lemon.

Iconic dish composed of steamed wheat semolina grains, served with a broth of various vegetables (carrots, zucchini, turnips) and chickpeas. Raisins add a sweet touch. A complete, light, and fragrant dish.

Fine semolina served with a tender chicken thigh simmered in a broth of vegetables and mild spices. Accompanied by chickpeas and raisins for a traditional sweet and savory mix.

A couscous garnished with a generous piece of veal, tender and delicate meat. The semolina absorbs the broth flavored with vegetables and spices. A refined classic.

The most traditional version, with lamb providing a pronounced and rich flavor to the dish. The meat is melting and pairs perfectly with the sweetness of the vegetables and raisins.

Couscous served with merguez, grilled spicy beef and lamb sausages. The spiciness of the sausages contrasts pleasantly with the sweetness of the semolina and vegetables.

Couscous accompanied by grilled meat skewers. Note that the menu indicates lamb skewers in the description despite the name, or it refers to marinated chicken skewers. The grilled meat adds a smoky flavor to the dish.

Semolina and vegetables served with lamb skewers grilled over wood fire or on the grill. The meat is tender and fragrant with marinade spices.

Marinated chicken pieces (often lemon, garlic, spices) and grilled on a skewer. The meat is juicy and slightly grilled. A simple and tasty dish.

Tender lamb pieces marinated and grilled on a skewer. Quick cooking sears the meat while keeping its heart pink and tender. Rich flavor characteristic of lamb.

Skewers of seasoned minced meat (beef or lamb) with parsley, onions, and spices, then grilled. Tender texture and very fragrant taste.

A complete assortment for meat lovers, combining different textures and flavors: lamb, chicken, minced meat, and spicy sausage. Hearty and varied.

Fish stew cooked in a terracotta pot. The fish absorbs the sauce with spices (chermoula) and vegetables. A tender and aromatic dish.

Shrimps simmered in a rich, garlicky tomato sauce, often enhanced with cumin. Eggs are sometimes added at the end of cooking to poach in the sauce. To be sopped up with bread.

Meatballs made from minced sardine flesh with herbs and rice, cooked in a creamy tomato sauce. A traditional and tasty way to eat sardines.

The classic tajine of minced meat balls (kefta) in a tomato sauce with herbs. Eggs are broken on top, adding creaminess and richness. A much-loved family dish.

Chicken simmered with melting vegetables and lemony olives. The sauce is yellow (turmeric/saffron) and flavored with ginger and preserved lemon. Tender and tangy.

Tender veal tajine offered in two versions: savory with seasonal vegetables, or sweet and savory (Mrouzia) with soft prunes and crunchy almonds. The meat falls off the fork.

Lamb is the king of tajine meat, offering a rich and gelatinous juice. Choose between the garden version with vegetables or the imperial version with prunes and toasted almonds. The meat falls off the bone.

A masterpiece of Moroccan cuisine: a crispy phyllo dough pie filled with a mixture of shredded chicken, eggs, and crushed almonds. Dusted with powdered sugar and cinnamon for a unique sweet and savory taste.

Seafood version of the pastilla, stuffed with seafood, vermicelli noodles, and black mushrooms, all enhanced with a spicy marinade (chermoula). Crispy and savory, without the sweet side of the chicken version.

Italian dessert made of layers of coffee-soaked biscuits and a light, sweet mascarpone cream. Dusted with bitter cocoa.

A gourmet tart with a biscuit base and a filling of chocolate and crunchy caramel candy pieces (Daim). Rich and sweet.

Two scoops of refreshing ice cream or sorbet. Choose from available flavors to end the meal on a sweet and cold note.

Mix of fresh seasonal fruits cut into pieces, prepared on site. A light, healthy, and vitamin-rich dessert.

Baked vanilla custard dessert covered with a thin layer of sugar caramelized with a torch. The contrast between the hot/crunchy top and the cold/creamy bottom is delicious.

Classic carbonated sodas served in individual cans.

Sodas or juices served in small glass bottles.

Sodas or juices served in medium glass bottles.

Bottle of still or sparkling mineral water.

Fruit juice from concentrate, served in a large glass.

Freshly squeezed orange juice made to order. Rich in vitamins and very refreshing.

A colorful and sweet non-alcoholic cocktail (mocktail), mixing orange juice, sparkling lemonade, and grenadine syrup. Very popular for its freshness.

Refreshing cocktail based on fresh mint, lime, sugar, and sparkling water. (Note: check on-site if it's with or without alcohol, often without alcohol in this type of establishment).

Classic French drink made of lemonade mixed with syrup (often mint, grenadine, or strawberry).

Creamy exotic cocktail based on pineapple juice and coconut cream. Sweet and fragrant.

Small, strong, and concentrated black coffee, served hot. Ideal to finish the meal.

Special dish prepared daily by the chef according to market products. Ask your server for today's recipe.