Le Dattier

Traditional salad composed of grilled bell peppers and tomatoes, peeled and chopped. Seasoned with olive oil, garlic, and spices. Melting texture and slightly smoky flavor, enjoyed cold or warm with bread.

Fried and crispy brick pastry stuffed with a sweet and savory goat cheese mixture. Crunchy texture on the outside and melting on the inside.

Crispy brick pastry filled with spicy minced meat (kefta) and an egg. Flavorful and substantial.

The classic version of the brick with a runny egg, potatoes, and capers to enhance the flavor. Wrapped in thin, fried dough.

Fried brick pastry filled with flaked tuna and egg. A crispy and protein-rich starter.

Traditional sweet and savory Moroccan pastry, stuffed with shredded poultry, almonds, and spices, sprinkled with powdered sugar and cinnamon.

Assortment plate including a choice of brick accompanied by a fresh salad and mechouia.

Lamb rack roasted slowly on a spit or in the oven. The meat is tender and flavorful.

Marinated chicken fillet pieces grilled on skewers. Tender and light.

Marinated veal pieces grilled on skewers.

Grilled lamb chops, served pink or medium. Pronounced flavor and tender meat.

Spicy red sausages made from beef and lamb, typical of Maghreb cuisine. Grilled to be juicy and piquant.

Generous assortment of grilled meats including chicken, veal, merguez, and lamb.

Lamb stew simmered with vegetables and olives in a terracotta dish. Rich Mediterranean flavors.

A sweet and savory classic combining tender lamb with the sweetness of prunes and the crunch of almonds.

Tagine with tangy notes from preserved lemons, accompanied by olives and potatoes.

Stewed dish combining lamb with the sweetness of raisins and almonds.

Rich and fruity tagine with figs and walnuts, offering complex texture and taste.

A very indulgent version of the sweet and savory tagine with a mix of dried fruits.

Chicken tagine simmered with potatoes, olives, and tomatoes. Light and fragrant.

Chicken simmered with prunes and grilled almonds.

The classic chicken and preserved lemon tagine, very aromatic and slightly tangy.

Chicken accompanied by raisins and almonds for a sweet flavor.

Fig and walnut chicken tagine, a refined sweet and savory blend.

Chicken simmered with a variety of dried fruits.

Tagine of minced meat balls (kefta) simmered in a tomato sauce with a poached egg on top.

Meat-free stew, composed of various vegetables and an egg.

Stewed dish of bell peppers and tomatoes, served with eggs. Similar to a spicy ratatouille.

The most complete couscous, served with a royal assortment of grilled meats and merguez on a bed of semolina and vegetables.

Couscous garnished with a mix of poultry and veal skewers, as well as merguez.

Couscous served with a piece of mechoui (roasted lamb) and merguez.

Couscous accompanied by a tender chicken thigh cooked in vegetable broth.

Traditional couscous served with a piece of melting lamb shoulder.

Couscous garnished with meatballs and merguez.

Couscous served with a square of roasted lamb.

Couscous accompanied by marinated veal skewers.

Couscous served with grilled chicken skewers.

Simple and tasty couscous garnished with grilled merguez.

Couscous accompanied by grilled lamb chops.

Couscous garnished with minced meat balls.

Meat-free version of couscous, highlighting the semolina and varied vegetable broth (carrots, zucchini, turnips, chickpeas).

Addition of two grilled merguez.

Addition of two meatballs.

Addition of a veal skewer.

Addition of a chicken skewer.

Formula adapted for children including a meat dish with side and dessert.

Lunch formula available on weekdays, offering two dishes of your choice (starter/main or main/dessert) from a selection.