Drink and Dine
Laying the table.
Morocco's regional cooking, in a riad of alcoves
Le Marocain
Restaurant · Dinner only
Dinner begins with the ritual of ftour: harira soup with dates, chbakia, and pastries of honey and sesame.
Around you the woodwork is carved, the walls are zellige, and the plaster is chiselled into arabesques. A trio of musicians plays the violin and lute through dinner.
For 2, the Mamounia Experience tasting menu brings Moroccan salads, a pigeon pastilla with almonds, a royal sea bream tagine with olives, a free-range chicken tagine with preserved lemon, and lamb with fennel, almonds and caramelised onions, then the gazelle horn and Moroccan sweets.
A lamb méchoui, an oven-roasted royal bream and the Wazzania pastilla of chicken, almonds and honey are cooked to order, with 24 hours' notice.
Kismet Recommends
- Pastilla de homard d'Agadir et fondue d'épinards
- Tagine de langouste d'Agadir marinée
- Souris d'agneau de Beni Mellal confite au miel et gingembre
- Tangia d'agneau Marrakchia
- Jawhara Traditionnelle de Fès
The kitchen
Rachid Agouray
He built the menu as a journey through Morocco's regions: the finesse of Rabat, the old recipes of Fès, the spices of Marrakech and the sea at Agadir.
A trio of musicians plays the violin and lute through dinner.
