Dar Anebar

Frommer's Review

This classy maison d'hôte is also a very fine restaurant. Open for dinner only, candles, soft lighting, and low background music set the scene for an intimate meal, enhanced by discreet table placement. After a large selection of Moroccan "tasters" (be careful not to fill up), diners can choose to indulge in chicken tagine with preserved lemons, a fluffy vegetable couscous, lamb tagine with figs and almonds, or a pigeon pastilla. Dessert is a traditional sweet pastilla with nuts and milk custard followed by mint tea or freshly brewed coffee. This is top-end Moroccan cuisine with a homely touch, served at a suitable pace and overseen by owner/manager Ahmed, who ensures quality service without being intrusive.

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