Restaurant marocain le Tarbouche

A complete lunch menu including a main course, dessert, and hot drink. Ideal for a quick and tasty midday meal.

A rich and velvety traditional Moroccan soup. It is prepared with tomatoes, lentils, chickpeas, and fresh herbs.

A platter of assorted starters including melting eggplant caviar and a fresh salad. Served with pita bread for dipping.

A crispy sweet and savory mixture wrapped in brick leaves. Stuffed with shredded chicken and almonds, sprinkled with cinnamon and powdered sugar.

A large tasting platter to share. Includes crispy falafels, dips, and sweet and savory chicken skewers.

A fresh composed salad topped with marinated spicy chicken pieces. Simply dressed to highlight the ingredients.

Steamed wheat semolina served with a broth of various vegetables and raisins. A healthy and fragrant meat-free dish.

The iconic dish with a tender, confit lamb shank. The meat falls off the bone easily and perfectly accompanies the semolina and vegetables.

Couscous served with spicy grilled merguez sausages. The spiciness of the sausages contrasts with the sweetness of the semolina.

Couscous with tender simmered chicken pieces. A comforting classic with mild flavors.

The most generous version of couscous with a complete assortment of grilled and simmered meats. Ideal for hearty appetites.

Create your own couscous with your choice of meat and grain type. Served with simmered seasonal vegetables.

A stew of seasonal vegetables slowly simmered in a conical earthenware pot. The flavors are concentrated and the vegetables are meltingly tender.

A Moroccan classic combining the sweetness of chicken with the fragrant acidity of preserved lemon. Served with olives and yellow potatoes.

The chef's specialty, prepared with the day's ingredients. A slow-cooked recipe rich in flavor.

A sophisticated sweet and savory dish with tender lamb, soft prunes, and crunchy almonds. The sauce is creamy and honeyed.

Fresh orange slices sprinkled with cinnamon. A light, fresh, and fragrant dessert to end the meal.

An assortment of three small traditional pastries with almonds, honey, and orange blossom water.

A hot drink accompanied by a selection of sweets: fresh cut fruits and Moroccan cakes.

Also called Baghrir, it is a spongy crepe riddled with small holes that absorb honey and syrup. Served here with fruit.

Creamy white cheese served with a warm, sweet roasted fig. A simple and comforting dessert.