Tanger

A fresh salad made with creamy avocado and shrimp. Lightly seasoned to enhance the ingredients. A light and tasty starter.

A large mixed salad rich in various ingredients such as asparagus, palm heart, and chicken. Offers a mix of crunchy and tender textures. Ideal for starting the meal with freshness.

A refreshing salad combining the crunchiness of cucumber with the sweetness of honey and raisins. A sweet and savory balance typical of some Moroccan starters. Crunchy and juicy texture.

A simple and classic salad of diced cucumbers and fresh tomatoes. Seasoned with a light vinaigrette or olive oil. Very refreshing and crunchy.

Mixed salad featuring flaked tuna, often accompanied by fresh vegetables. Tasty and protein-rich. Served cold.

A colorful mix of cooked and raw vegetables including green beans and potatoes. Seasoned with a herb vinaigrette. A healthy and varied starter.

Revisited version of the classic Niçoise with added beetroot and grated carrots to the tuna and egg. A complete and nourishing salad. Rich in flavors and textures.

Cooked and mashed eggplant salad with tomatoes, garlic, and spices. Melting texture similar to a warm or hot spread. Traditionally eaten with bread.

A sweet and savory preparation of cooked and caramelized pumpkin, flavored with cinnamon. Tender, almost candied texture. A unique Moroccan specialty.

Salad of grilled peppers and tomatoes, peeled and cut into small pieces, seasoned with olive oil and garlic. Smoky and sweet flavor. Enjoyed warm or cold with bread.

Fresh salad made of small diced tomatoes and peppers (sometimes onions), simply seasoned. Very crunchy and refreshing. Goes well with stewed dishes.

Cooked then marinated or sautéed carrots in a chermoula sauce (spices, garlic, coriander). Spicy flavor and tender texture. A cooked starter served warm or cold.

Diced potatoes coated in a herb and spice marinade (chermoula). Sautéed in olive oil. Tasty and fragrant.

Traditional Moroccan pie made of crispy puff pastry, filled with a sweet and savory mixture of chicken, almonds, and cinnamon. Dusted with powdered sugar. A festive classic.

A variation of pastilla filled with a mixture of seafood and vermicelli, lightly spiced. Wrapped in crispy phyllo dough. Rich seafood flavors.

Three small triangles of crispy pastry filled with a mixture of four melting cheeses. Crispy on the outside and creamy on the inside. Served hot.

Three crispy triangular pastries filled with a spicy chicken mixture. Fried until golden. A popular and tasty starter.

Three triangles of crispy pastry filled with tuna, often with herbs or cheese. Served hot. Ideal to start the meal.

Three pastries stuffed with minced meat seasoned with Moroccan spices. The dough is thin and crispy. A rich and flavorful hot starter.

Rich traditional soup made with tomatoes, lentils, chickpeas, and fresh herbs. Velvety and fragrant. Served with dates and lemon to balance the flavors.

Iconic sweet and savory dish simmered in an earthenware pot. Tender lamb is accompanied by soft prunes and crunchy almonds. Creamy and fragrant sauce.

Lamb stew simmered slowly with a selection of seasonal vegetables. The earthenware pot preserves the flavors and tenderness of the meat. A complete and balanced dish.

Chicken tajine prepared Fes-style, with sweet raisins and almonds. A sweet and fragrant combination. The meat is tender.

A rich dried fruit tajine combining figs, apricots, and almonds with lamb. Sweet flavors and varied textures. Slow-cooked.

Minced beef meatballs cooked in a tomato sauce, often garnished with eggs and peas. Tasty and comforting. Goes well with bread.

Classic chicken tajine with tangy preserved lemons and olives. Served with melting potatoes. A creamy sauce with a characteristic taste.

Fish tajine simmered with potatoes and peppers in a marinade (chermoula). Seafood flavors enhanced by spices. Light but filling.

Chicken stew served with homemade fries arranged on top when serving. A simple and popular dish combining creamy sauce and fried potatoes.

Spicy version with merguez sausages, a compote of peppers and tomatoes, topped with eggs. Rich and spicy. To be enjoyed hot.

A completely vegetarian tajine made with a colorful assortment of seasonal vegetables. Slow-cooked to make the vegetables tender and fragrant. Healthy and tasty.

Lamb stewed with green beans and carrots. The meat flavors the vegetables during slow cooking. A tender and juicy dish.

A specialty combining the sweetness of pumpkin and prunes with lamb. A mix of sweet and savory autumn flavors.

Chicken tajine with cauliflower florets, often prepared as fritters or fried before being added to the sauce. Interesting texture and rich taste.

Delicate tajine highlighting artichoke hearts and fresh peas with lamb. A light lemon and saffron sauce often accompanies this dish. Refined and tender.

Chicken stewed with a variety of market vegetables. Slow cooking allows the flavors to blend harmoniously. A family-friendly and healthy dish.

A specialty of Marrakech, this beef dish is cooked for a very long time (4 hours) in an earthenware urn. Flavored with saffron, cumin, and preserved lemon. The meat is extremely tender.

Steamed wheat semolina served with a generous portion of grilled lamb shoulder and stewed vegetables. The roasted meat contrasts with the moist semolina. A festive dish.

The most generous version, combining chicken, merguez, and lamb. Served on a bed of fine semolina with vegetables and broth. Ideal for hearty appetites.

Couscous served with three grilled lamb chops. Accompanied by tender vegetables and light semolina. Grilled and fragrant flavor.

Traditional lamb shank couscous stew. The meat is tender and absorbs the vegetable broth. A great classic.

Fine semolina served with two skewers of marinated and grilled lamb. Vegetables and broth complete the dish. A combination of grilled and stewed.

Couscous with beef meatballs (kefta) seasoned with spices. Served with the usual vegetable and semolina garnish. Tasty and easy to eat.

Assortment of three grilled meat skewers (veal, lamb, chicken) on a vegetable couscous. Offers a variety of grilled meat flavors.

Couscous served with a stewed or roasted chicken leg. A lighter dish than red meat ones, but just as flavorful thanks to the vegetables and spices.

Couscous with three grilled chicken skewers. The marinated white meat is tender and slightly smoky. Served with broth and vegetables.

Spicy dish served with four spicy merguez sausages. The merguez spices pleasantly flavor the semolina. A popular favorite.

A specialty of Fes, this sweet and savory couscous combines lamb with raisins, chickpeas, and cinnamon. Sweet and aromatic flavors.

Sweet version of couscous, served without meat or vegetable broth. Semolina is flavored with cinnamon, powdered sugar, and raisins. Often served as a dessert or light dish.

Vegetarian couscous featuring a wide variety of vegetables simmered in a fragrant broth. Light and airy semolina. Healthy and complete.

Extra portion of two spicy merguez sausages. Ideal for adding spice to your dish.

Extra portion of two minced meat meatballs (kefta). Tender and tasty.

Lamb shoulder roasted slowly until the meat is very tender and the skin is crispy. Intense roasted lamb flavor. A feast for meat lovers.

Beautiful piece of grilled beef, juicy and marbled. Served generously (250-300g). Cooked to your preference.

Three grilled lamb chops, tender and flavorful. The meat on the bone adds a lot of flavor. Ideal with fries or vegetables.

Thick and tender veal chop, grilled to perfection. Delicate white meat with a refined taste. Generous portion.

Four grilled merguez sausages, spicy and juicy. A strong, peppery flavor typical of the Maghreb. Delicious with fries.

Two skewers of marinated and grilled lamb cubes. The meat is tender with a good smoky flavor. Served with your choice of side dish.

Three skewers of grilled marinated chicken. Light white meat flavored with mild spices. Will please everyone.

Two skewers of tender grilled veal. A milder alternative to lamb or beef. Served hot.

Spiced and grilled minced meat skewers (beef or lamb). The meat is juicy and rich in herbs (parsley, coriander). A classic.

Assortment of three skewers: chicken, veal, and lamb. Perfect for tasting different grilled meats. Served with a side dish.

Quarter roasted chicken, golden skin and tender meat. Simple and effective. Served with a side of your choice.

Two skewers of firm fish pieces, marinated and grilled. Mild sea flavor. Usually served with rice or vegetables.

Assortment of seafood and fish (squid, shrimp, sole) breaded and fried in the Moroccan style. Crispy and golden. Served with lemon.

Saffron rice dish garnished with various seafood. Inspired by the Spanish recipe, rich and colorful. A complete and convivial dish.

Refined traditional dessert made of fried phyllo dough and custard, often with caramelized fruits. Crispy and creamy at the same time.

Thin slices of fresh oranges flavored with cinnamon and orange blossom water. Very fresh and light to end the meal. Aids digestion.

Thin slices of fresh pineapple served with dates and fresh mint. An exotic and refreshing dessert.

Also called Ktefa, it's a mille-feuille of crispy brick leaves and creamy custard flavored with orange blossom water. Sprinkled with chopped almonds. Delicate and crispy.

Mixture of fresh seasonal fruits diced. Simple, vitamin-rich, and refreshing.

Assortment of three scoops of ice cream, flavors of your choice. A classic frozen dessert.

Assortment of three scoops of fruity sorbet without milk. Refreshing and light.

A gourmet ice cream sundae combining fresh fruit salad, a scoop of ice cream, whipped cream, and a touch of fig liqueur (boukha). Festive and complete.

Ice cream sundae made with three scoops of vanilla, topped with whipped cream and crunchy slivered almonds. A vanilla classic.

Classic dessert with a banana cut lengthwise, accompanied by scoops of ice cream, whipped cream, and almonds. Decadent and generous.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Hot-cold texture contrast.

Egg custard topped with liquid caramel. Smooth and melting texture. Sweet caramel flavor.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and fragrant.

Jellied Italian dessert, served with a tangy raspberry coulis. Firm and melting texture.

Upside-down apple tart with melting caramelized apples on a pastry. Served warm with cream.

Chocolate cake with a molten or very moist center, enriched with almonds. Rich in cocoa and decadent.

Airy and chocolatey dessert. Light and mousse-like texture with an intense chocolate flavor.

Traditional small pastries made with almonds, honey, sesame, and orange blossom water (like gazelle horns). Sweet and fragrant.

A glass of hot, sweet Moroccan mint tea accompanied by a pastry of your choice. The perfect duo to end the meal.

A teapot of mint tea served with two Moroccan pastries. Ideal for sharing or for a gourmet break.