Frommer's Review
This riad restaurant serves up delicious home-cooked cuisine in a serene, romantic setting. Candle-lit, wrought-iron mosaic tables with comfortable high-back chairs are nicely spaced around an inner courtyard of clay bejmat, a gurgling zellij fountain, and Moroccan lanterns. In-house cook Aïcha prepares each dish with the freshest ingredients brought straight from the nearby vegetable souk. The meal commences with an alcohol-free aperitif, small samosa-like briouattes with an olive tapenade, and hors d'oeuvres of savory seasoned vegetables. The first of two main courses includes choices ranging from the very traditional pastilla au pigeon to aumônière crepes of Dorade filets. The second main course offers a tasty, fluffy vegetable couscous, tagines of beef or Dorade, or a mechoui of roasted mutton. There's plenty to follow, with two dessert courses offering a selection of homemade pastries, seasonal fruits, tarts (the apple and cinnamon is a personal favorite), crepes, or a sweet almond pastilla. There's also a lunch menu that is practically the same but reduces the main and dessert courses to one choice.
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notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
