Villa Mimouna

Rich and creamy traditional Moroccan soup. It is prepared with tomatoes, lentils, chickpeas, and meat, flavored with celery and mint. A comforting classic to start the meal.

Cooked salad of eggplants and tomatoes, seasoned with garlic and olive oil. Melting texture similar to a vegetable caviar. Enjoyed warm or cold with bread.

Grilled bell peppers and tomatoes, then chopped and seasoned with garlic and olive oil. A fresh and slightly smoky starter.

Cooked carrot salad, marinated in lemon juice, olive oil, and cumin. Sweet and tangy flavor with a spicy note.

Simple and crisp salad made of diced cucumbers and tomatoes. Seasoned with olive oil and lemon for a refreshing touch.

House specialty combining the sweetness of eggplant with the character of goat cheese. A creamy and flavorful starter.

Selection of small assorted Moroccan tapas-style appetizers. Ideal for tasting several flavors and textures in one plate.

Layered pastry (Msemen type) filled with a spicy vegetable mixture. Crispy on the outside and tender on the inside.

A Fes cuisine must-have: crispy layered pie filled with chicken and almonds. The perfect balance between savory and sweet, sprinkled with cinnamon and powdered sugar.

Vegetarian version of the pastilla, filled with a flavorful mix of spinach, carrots, potatoes, and zucchini in a crispy pastry.

Seafood pastilla filled with noble seafood such as scallops, squid, and shrimp. Iodized flavors wrapped in golden brick pastry.

Small fried triangular pastries, filled with seasoned ground meat. Crispy and tasty, served hot.

Triangular pastries filled with a melting mixture of tuna and potato. A popular and filling variation.

Crispy pastries filled with a classic combination of melting goat cheese and spinach. Delicious and vegetarian.

Tasting plate including three types of briouates accompanied by a small salad. Perfect for discovering different flavors.

Snails cooked in a very spicy broth flavored with herbs (thyme, licorice, chili). A popular street specialty with intense flavor.

Discovery platter to share, offering a variety of house specialties. Ideal for exploring the richness of Moroccan cuisine for two.

Lamb shoulder slow-cooked in steam for exceptional tenderness. The meat falls off the bone effortlessly. Served with salt and cumin.

Lamb shoulder roasted in the oven until golden and crispy on the outside, and melting on the inside. A festive dish.

Tender pieces of lamb marinated in spices and grilled on skewers. Smoky and spicy flavor.

Ground beef or lamb skewers, seasoned with parsley, onion, and spices, then grilled.

Marinated chicken cubes, often with lemon and spices, grilled on skewers. Tender and light.

Hearty assortment of grilled meats including lamb, spicy merguez sausages, and chicken. For barbecue lovers.

Mix of fresh seasonal vegetables sautéed in a pan, simply seasoned.

Rice cooked with mild spices and sometimes small vegetables or raisins. Fragrant and colorful.

Light couscous semolina flavored with saffron, offering a beautiful yellow color and a delicate aroma.

Diced potatoes sautéed with herbs (coriander) and oriental spices.

Iconic specialty of Marrakech. Beef shank slow-cooked in a terracotta amphora, with preserved lemon, garlic, and spices. Served here with vegetables and sometimes desert truffles.

Classic stew combining tender chicken, the acidity of preserved lemons, and the salty flavor of olives. Creamy sauce with ginger and saffron.

Ground meat (beef or lamb) meatballs cooked in a rich tomato sauce with herbs and spices. Often served with eggs cracked on top.

Vegetarian tagine composed of a selection of fresh simmered vegetables, flavored with herbs and drizzled with argan oil for a unique nutty taste.

Sophisticated sweet and savory tagine. Melting lamb meat accompanied by caramelized dried fruits and crunchy almonds. Flavored with cinnamon.

Fresh fish of the day simmered Moroccan-style with vegetables, lemon, and a 'chermoula' marinade with herbs and spices.

Seafood stew combining mussels and squid in a spicy tomato sauce. Intense marine flavors.

Whole sea bream stuffed with a Moroccan marinade (chermoula) made of coriander, garlic, cumin, and paprika, then roasted. Tender and fragrant flesh.

Fes-style couscous, characterized by its sweet and savory mix (Tfaya) of caramelized onions and raisins, served with chicken and chickpeas.

Royal couscous served with a piece of oven-roasted lamb shoulder, crispy and tender, placed on the semolina.

Traditional couscous rich in various vegetables (turnips, carrots, zucchini, etc.). A complete and healthy dish, available with wheat or more rustic barley couscous.

Couscous plate served with grilled chicken skewers instead of traditional stewed meat. Lighter and grilled.

Classic couscous served with simmered lamb pieces and vegetables. The meat is tender and flavors the semolina.

The house couscous (Villa Mimouna), combining three meats: chicken, lamb, and merguez. For hearty appetites.

Refined dish where the stewed chicken is hidden ('medfouna') under a dome of vermicelli (angel hair) sweetened with cinnamon and almonds.

Slices of fresh oranges marinated in orange blossom water and sprinkled with cinnamon. A light and very fragrant dessert.

Dessert version of the pastilla, made of crispy brick pastry (or phyllo dough) and a milk cream flavored with orange blossom water. Crispy and creamy texture.

Layered pastry (Msemen) served hot and drizzled with pure Ifrane honey. Simple and delicious.

Cup of fresh cut seasonal fruits, subtly flavored with orange blossom water and garnished with toasted slivered almonds for crunch.

Steamed vermicelli dish, served sweet with powdered sugar, cinnamon, and crushed almonds.

Selection of traditional Moroccan pastries (gazelle horns, chebakia, etc.) made with almonds, honey, and sesame seeds.

Selection of ice creams and sorbets in various flavors, ranging from refreshing fruits to gourmet flavors like caramel and chocolate.