PASTILLA WITH PIGEONS

This dish is made of fine layers of hard wheat, stuffed with eggs, almonds and pigeons and with mixed flavors, sugary and salted. It is served traditionally on the occasion of feast meals

BRIOUATS

Briks stuffed with chicken, meat or Khliî ( beef meat which is spiced, dried and fried). The first courses are hot , light and exquisite

MOROCCAN SALADS

A festival of traditional courses, served either hot or cold, raw or cooked and served in small plates

COUSCOUS WITH SEVEN VEGETABLES

It is served in a round plate. Traditional couscous is accompanied by lamb meat and varied vegetables. Semolina (made of hard wheat) and the accompaniments are served in the same plate.

The couscous of DAR FEZ is the reference!

TAGINES

Lamb, beef or chicken meat cooked in sauce with vegetables. Three tagines at your choice depending on the season.: chicken with citrus, tagine with prunes, tagine with chickpeas and artichokes, tagine with caldrons, Tangia and more...

A tagine of your choice is under command

PASTILLA WITH MILK

Fine layers of hard wheat with almonds and milk, flavored with orange flower

An exceptional dessert!

FRUITS OF SEASON

A selection of the finest fruits of Morocco. It's a delight of freshness.

MINT TEA AND TRADITIONAL BISCUITS

A necessary passage after a good meal