Two meals a day,
cooked in the house
Served 08:00 – 11:00
On the rooftop terrace, or in the courtyard if the wind is up. Included in every room reservation — not staying with us? Join us for €10, no reservation needed.
Served from 19:30
One meal, no menu to choose from. Tell us by 16:00 and karima cooks for the exact number at the table.
Laid out on the
roof at eight
Everything below is on the table every morning, included in the room. Not staying with us? Visitors are welcome for €10. Eggs are cooked to order — say the word when you sit down.
Msemen
Folded flatbread, pulled and griddled to order, with honey and butter.
Baghrir
Thousand-hole semolina pancakes — the ones that soak up the amlou.
Khobz
Round loaves carried up from the neighbourhood oven at seven each morning.
Pancakes
Fluffy golden pancakes served warm with butter, maple syrup or local honey.
Amlou
Argan oil, almonds and honey, ground the traditional way.
Preserved jams
Fig, bitter orange or apricot, depending on what the season gave us.
Olives and Oil
A selection of green and black Moroccan olives, marinated with herbs and extra virgin olive oil.
Goat cheese
Fresh from a farm outside town, drizzled with local olive oil.
Fruit
Whatever is ripe — melon in summer, dates and oranges in winter.
Eggs
Fried, boiled, or as a berbère omelette with tomato and cumin.
Mint tea
Poured high, sweetened unless you say otherwise.
Coffee
Nous-nous, black, or as strong as you like it.
Orange juice
Pressed upstairs while you sit down.
Whatever karima
cooked that day,
€22
There is nothing to choose from. One meal is cooked for everyone at the table and brought out together — this is what a typical evening looks like, not a list to order from.
We have no alcohol licence, as is usual in the medina. You're welcome to bring your own — we'll chill it and bring glasses.
Harira
VegetarianTomato, lentil and chickpea soup, finished with coriander and a squeeze of lemon.
Soup of the Day
Chef's ChoiceWhatever vegetable is best at the souk that morning, simmered slow and finished with a swirl of olive oil.
Salades marocaines
VeganFive small plates — zaalouk, taktouka, carrot with cumin, beetroot, and cucumber.
Bread from the oven
DailyCarried up from the neighbourhood oven while it is still warm.
Chicken Tagine with Olives & Preserved Lemon
ClassicSlow-cooked chicken with green olives and lemon preserved in salt for a full season.
Chicken Tagine with Prunes & Raisins
Sweet & SavouryA gentle simmer of chicken, prunes and raisins, finished with a touch of cinnamon and toasted almonds.
Chicken Tagine with Vegetables
Market FreshChicken over a bed of seasonal vegetables, whatever looked best at the market that morning.
Beef Tagine with Prunes & Raisins
Slow-CookedBeef braised for hours until it falls apart, sweetened with prunes, raisins and a whisper of cinnamon.
Shrimp Tagine
From the CoastShrimp simmered in a light tomato and chermoula sauce, bright with garlic, cumin and coriander.
Fish Tagine
Catch of the DayFresh fish over peppers and tomatoes, cooked slowly in the clay dish it is served in.
Vegetable Tagine
VeganSeven vegetables layered and steamed slowly until each one tastes only of itself.
Couscous
Fridays onlySeven vegetables and hand-rolled semolina, served the way the whole town serves it on a Friday.
Fruit Salad
Light & FreshWhatever is ripest that week, cut simply and finished with a touch of orange blossom water.
Moroccan Pastries with Mint Tea
House FavouriteGazelle horns and almond briouates, poured over with mint tea straight from the pot.
Moroccan Yogurt
SimpleThick, tangy yogurt made the traditional way, a quiet way to end the meal.
Ask a day ahead
and we'll cook it
Priced separately
Pastilla
The pigeon and almond pie under sugar and cinnamon. It takes a full day, so it can't be a same-day request.
€50
Rfissa
Shredded msemen laid over a fenugreek and lentil broth, with chicken slow-simmered in ras el hanout.
€50
A private table
For a birthday or an anniversary we lay the arched gallery for you alone, with lanterns and the courtyard below.
€40
Eating with us,
whatever you eat
Tell us when you book, or any time before 16:00. Because there is no menu, there is nothing to work around — karima simply cooks the evening differently.
Vegetarian and vegan
Most of what comes out already is. Say the word and the tagine is cooked without meat for everyone or just for you.
Gluten-free
Tagines are naturally free of it. We'll swap the bread and leave the pastries off your side of the table.
Nut allergies
Tell us clearly — almonds and argan run through the sweet dishes and the amlou at breakfast.
Children
Smaller portions at half price, and we'll serve earlier at 18:30 if that suits you better.