Drink and Dine
Laying the table.
Moroccan fine dining, to the sound of the oud
La Grande Table Marocaine
Restaurant · Daily
Dinner can open on sh'hiwates, 7 small Moroccan salads served together, or on harira with Medjool dates from Tafilalet and chebbakia.
The pastilla is made with pigeon, Middle Atlas almonds and cinnamon, and there is a seafood pastilla for 2.
For 2, the Khiwan El'Assil Experience is a set dinner that runs from spider crab with orange and ginger to lamb shoulder méchoui with couscous, and Moroccan wines can be poured with it.
Friday lunch is couscous. Moroccan salads come first, then couscous with 7 vegetables, vegetarian or with chicken or lamb, and a milk pastilla with orange blossom or an orange salad with cinnamon to finish.
Kismet Recommends
- Berber tajine with seasonal vegetables
- Crustacean chouwaya from Agadir
- Hout maamer with Ouazzane olives
- Lamb tajine makfoul
- Gourmet dessert Zagora Medjool dates
The kitchen
Karim Ben Baba
He cooks here alongside Hélène Darroze, the Michelin-starred chef who has taken over this kitchen.
Friday lunch is couscous.
