Stone House

A fresh traditional salad made of finely diced tomatoes, cucumbers, onions, and bell peppers. Seasoned with olive oil, lemon juice, and fresh herbs. A light and crunchy starter.

A varied mix of fresh seasonal vegetables, raw or cooked. May include lettuce, tomatoes, corn, and other raw vegetables. Served with a vinaigrette.

A composed salad combining the creamy sweetness of avocado and the flavor of tuna. Served fresh, often with crunchy vegetables and a light dressing.

The national Moroccan soup, rich and velvety. Prepared with tomatoes, lentils, chickpeas, celery, and fresh herbs. Comforting and nutritious, often served with dates.

A thick purée of dried fava beans, served hot. Generously drizzled with olive oil and sprinkled with cumin and mild chili powder. A creamy texture and rustic flavor.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper. Soft texture and simple taste.

Soft omelette garnished with melted cheese. Flavorful and rich.

Omelette garnished with halal charcuterie (usually turkey or beef). A savory and hearty dish.

A Moroccan specialty: omelette cooked with Khlii, a typical dried and preserved meat. Intense, salty, and smoky flavor.

Hearty omelette incorporating spicy minced meat. Rich in protein and flavor.

Omelette garnished with a mixture of tuna and melted cheese. A savory and nourishing combination.

Original omelette accompanied or garnished with cooked lentils. A rustic and energetic dish.

Omelette prepared with a fondue of tomatoes and onions. Juicy and flavorful.

A traditional crispy Moroccan pastry, made of stuffed phyllo dough. The chicken version is typically sweet and savory with almonds and cinnamon, while the seafood version is savory and slightly spicy.

Square, flaky Moroccan pancake, cooked on a griddle. Crispy yet soft texture. Delicious plain or with a topping.

Flaky Moroccan pancake (Msemen) stuffed with a savory mixture of spiced minced meat, onions, and bell peppers.

Pan-fried semolina cake, typical of Morocco. Crumbly and grainy texture, lightly golden. Eaten hot.

Classic toppings for Moroccan breads and pancakes. Add indulgence with melted cheese, fresh butter, or sweet honey.

Slow-cooked stew in a conical earthenware pot. Tender chicken pieces simmered with seasonal vegetables and aromatic Moroccan spices.

A sweet and savory classic. Tender meat simmered with candied prunes, toasted almonds, and sweet spices like cinnamon.

Simmered dish composed of meat (usually beef or lamb) and an assortment of fresh vegetables, infused with a flavorful spiced sauce.

Minced meat balls (kefta) cooked in a rich tomato sauce, topped with eggs poached directly in the sauce. A family-friendly and comforting dish.

Tajine prepared with flavorful lamb and various vegetables. Slow cooking makes the meat tender and flavors the vegetables.

Portion of crispy fried potatoes, served as a side.

Also called 'Loubia', it is a stew of white beans simmered in a spicy tomato sauce with cumin and garlic. A popular and hearty dish.

The traditional white bean stew served with a piece of meat or chicken for a complete and hearty meal.

Moroccan-style lentil stew, cooked with tomato sauce, garlic, onions, and spices. Nutritious and flavorful.

Stewed lentil dish enriched with tender meat pieces. A comforting winter dish.

A highly appreciated traditional Moroccan dish, consisting of veal trotters simmered for a long time with chickpeas and sometimes wheat. The sauce is thick, gelatinous, and rich in flavor.

Also called 'Douara' or 'Tkalia'. Lamb or beef tripe stew cooked with chickpeas in a spicy sauce. A connoisseur's dish.

The iconic Friday dish. Steamed durum wheat semolina, served with seven vegetables and meat or chicken, all drizzled with a fragrant broth.

Fresh sardines opened butterfly-style and stuffed with a Moroccan marinade (chermoula) made of coriander, garlic, cumin, and paprika, then grilled or fried. Flavorful and aromatic.

Assortment of barbecue grilled meats. Usually includes marinated chicken skewers and seasoned minced meat (kefta). Served hot with bread.

Baguette sandwich filled with fresh and cold ingredients. A hearty mix including tuna, eggs, charcuterie, and cheese.

Sandwich served hot, filled with grilled meat. Choice or mix of minced meat and chicken.

A short, strong espresso, extracted under pressure. Rich in aroma with a fine golden crema.

The traditional Moroccan mint tea. Green tea infused with plenty of fresh mint and sugar. Served hot in a typical teapot.

Refreshing sodas and sparkling drinks from various brands.

Bottle of still mineral water, pure and refreshing.

Freshly squeezed orange juice. Rich in vitamin C, sweet and tangy taste.

Smooth and sweet banana juice or nectar. Often prepared with a little milk for extra creaminess.

Fresh apple juice. Sweet, light, and thirst-quenching.

Exotic pineapple juice, fragrant and sweet with a hint of acidity.

Thick and velvety mango juice. Very sweet and fragrant tropical flavor.

Refreshing strawberry juice, with a fruity and sweet taste. Bright red color.

Cocktail of several mixed fruit juices. An explosion of varied flavors.

Persimmon juice, a sweet and slightly vanilla autumn fruit. Smooth texture.

A rich and energizing Moroccan specialty. Thick avocado juice mixed with milk, topped with dried fruits (almonds, walnuts, raisins). Very creamy.

Selection of fresh fruit juices.