Al Fassia

Frommer's Review

Once you pass the traditionally dressed doormen, this place is all-female and is run like a family kitchen. Set up by the well-known Chab family 20 years ago, this oft-cramped but always popular restaurant is now successfully managed by Myra Chab as a cooperative where many of the staff are also financially involved. A variety of Moroccan dishes are available, including specialties that require a day's notice such as the dalaa mbakhra (steamed lamb shoulder) and chaâra medfouna (steamed vermicelli garnished with pigeon). The tagines and couscous here go against the grain in both ingredients and size. Chicken with caramelized pumpkin and lamb with eggplant are just two of the 13 tagine choices, and you're served a portion that you might actually be able to finish. The desserts are delicious, so leave space for some seffa couscous in butter, sugar, milk, and cinnamon. The place is always busy and can sometimes feel a bit stuffy and smoky. The occasional family argument has been known to occur between the women, but this only serves to make Al Fassia all the more authentic.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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