FOOD
Served daily using local ingredients. All menu items are subject to change according to seasonality and availability.
TO START
A Balance of Freshness and Character
Sea bream gravlax with white garlic, fresh grapefruit in syrup, and grapes
MAD 170
Roasted beet carpaccio, goat labneh and dried fruit dukkah
MAD 140
Classic Vitello and its moroccan spices
MAD 180
Sardines in escabeche, pickled onions
MAD 160
Muhammara, yogurt sauce and homemade pita
MAD 130
Sauteed chicken liver with Xérès vinaigre sauce
MAD 170
Moroccan chicken cigars with preserved lemon, cinnamon and icing sugar
MAD 150
TO FOLLOW
A Balance of Generosity and Creativity
Morrocan beef bourguignon
MAD 240
Poultry meatballs, sweet spiced onion confit, and homemade cavatelli
MAD 220
Cannelloni of duck confit with meat jus and béchamel
MAD 260
Octopus stew with loubia medina
MAD 210
Whole sea bass with beurre blanc sauce and boulangère potatoes
MAD 290
Porcini ravioli with truffle cream and egg yolk
MAD 210
Lentils, marrakchi vegetable stew, homemade beef merguez, caramelized onions and ras el hanout.
MAD 210
SIDE PLATES
Perfect for Sharing — or Enjoying on Your Own
Boulangère potatoes
MAD 60
Spicy tomato and green beans
MAD 60
Peas, fava beans, and preserved lemon
MAD 60
Curly endive salad with wholegrain mustard dressing
MAD 60
FOR OUR YOUNG FOOD LOVERS
Mini chicken meatballs and fries with mild spices
MAD 80
SWEETS
Where the Senses Meet
Ginger chocolat mousse
MAD 90
Rice pudding, Madagascar vanilla and homemade pop corn
MAD 90
Tarte Tropezienne
MAD 90
Panna cotta infused with chamomile and vanilla
MAD 90
