Generally accepted as the queen of Moroccan cooking (she’s published half a dozen cookbooks), Fatéma Hal rules supreme in the kitchen of this elegant restaurant. Naturally, it offers a wide variety of delicious couscous dishes, garnished with fragrant broths and grilled meats, but the real treat here are the tagines, or stews, like the one with chicken and walnut-stuffed figs, or another with lamb, eggplant, and preserved lemons. One dish, La Mourouzia, is prepared from a 12th-century recipe featuring lamb seared in real ras al hanout—an intense mixture of 27 spices—and stewed in honey, raisins, and almonds.