Pastilla

Is an elaborate meat pie traditionally made of pigeons, but chicken is more often used today; pastilla can also use fish as a filling and its truly delicious, in that case is served without sugar on top. It is typical of Morocco and highly regarded as a national dish; variants are also found elsewhere in the Maghreb.
It is a pie which combines sweet and salty flavours; a delicious combination of crisp layers of the crêpe-like warka dough, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. Pastilla requires lots of time and ingredients, so is amongst the most expensive dishes you ll find, prepare to pay from 70 dh to 150dh depending on the restaurant.

Couscous

Does anyone ignore what is it?Couscous is as old as pasta. In fact, many historians argue that couscous pre-dates pasta, with references to couscous dating back as far as the 10th century. Scholars debate whether couscous originated in West Africa or North Africa (Berber), but today, couscous is considered a Moroccan specialty. But really the only thing you have to care of is whether you order it made of chicken, lamb or vegetables.

Tagines

Is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. Tajines are slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, raisins, prunes, datess.

You will find them in every single menu: chicken tagine, beef tagine, and most rare in restaurants lamb tagine and fish tagine and our beloved and strongly recommended kefta tagine (meatballs in a sauvory tomato sauce, topped with an egg).

Harira

Harira is the traditional soup of Morocco. It is usually eaten during dinner in the holy month of Ramadan to break the fasting day. But is truly a meal in itself, and they keep eating it all the time. It is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. It is usually served with dates and other favorite dried fruits like figs or with traditional honey sweets.

Briouates

Another favorite, this time a snack or a light tapas-dish. A briouate consists of a triangle or half-moon of flaky filled pastry, but the most elegant look like sringrolls, deep-fried in oil until golden crisp. Moroccan briouates found in the street are made of almond paste, but we really prefer the salty ones, filled with fish specially, but really they can be filled with anything: cheese, spinach, etc. Other favorite fillings are chopped meat or merguez, highly spiced lamb sausages.

Lamb M'choui

This most famous and interesting Moroccan lamb dish traditionally involves rubbing a whole lamb with a paste of butter, peppers and cumin and pit roasting it until crisp and golden, but tender within. It is served at the center of the table so that each guest can tear pieces from the bone with pieces of Moroccan crisp-textured bread. M’choui is served with bowls of ground cumin, coarse salt and red pepper so that everyone can season it to their own liking. You will hardly find it in restaurants, or they may ask you to book ahead, because it takes long time, but if you do, just go for it.

With the giant horseshoe of the Atlas mountain range walling off the desert expanses of the interior, Morocco (unlike its neighbours Algeria and Tunisia) turns its back on the east Atlantic. Along the coast, winters are cold and summer evenings surprisingly brisk, creating cool microclimates Morocco's viticultural history stretches back before Phoenician and Roman times to the country's Berber origins. Much later, in the 9th century, the country's first Arab dynasty is said to have given the Berber tribes around Meknes a dispensation to make wine. Then, despite Koranic strictures on consumption, grapes continued to be grown and wine drunk in the Arab era. It was the Arabs, after all, who introduced distillation methods to Europe, bequeathed us the word 'al-kohl' and left an Andalucian poetic legacy extolling the virtues of wine.

Medaillon rouge

Produced with 60% Cabernet Sauvignon, 30% Merlot, 10% Syrah, Medaillon is well known for its full body and it ages gracefully into a velvety wine of pure elegance.

El Mogador rouge produced with Muscat Noir, Syrah, Grenache, and Mourvèdre. Its a powerful wine with plenty of spices and well structured. Its one of our favourites.

Domaine de Sahari rouge

A 1200-hectare estate, 600 hectares planted with vines, at the foot of the High Atlas mountains (Meknès Province) in the town of Ait Yazem, located on the fertile plains of the Saïs, in Morocco. Harvested by hand and processed in the traditional manner, this wine has a unique character.

Grenache (20%) - Cinsault (20%) - Carignan (50%) Alicante (10%).

Les Celliers de Meknès estate cover nearly 2000 hectares of vineyards divided among four of Morocco's most prestigious designations : AOG Guerrouane, AOG Beni M'tir, AOG Berkane and the country's only AOC, Les Coteaux de l'Atlas whose best parcels have been graded as "1st Cru".The Zniber family, vine growers for more than half a century, are pioneers of modern wines in Morocco.The climate of the Middle Atlas in the foothills on which their estates are situated, the elevation ranging from 580 to 700 meters, the moderate rainfall and generous sunshine all provide the vineyards with an exceptional site unrivaled in Morocco.

Beni M'Tir Rouge
The Appellation Beni M'tir is a region of northern Morocco, located south to the imperial city of Meknes at the foothills of the Atlas Mountains in between the Atlantic Ocean and the Mediterranean Sea. This area has been known for producing fine wines for more than 2000 years at the times of the Romain Empire. The Amazi'gh vineyards are at an altitude of 700 meters and benefit from a dry-sunny climate and time-rich clay soils giving powerful, full-bodied, expressive wines.Carignan, Cinsault & Alicante create this exotically fruited wine.

Guerrouane Rouge
Produced from Carignan, Cinsault (Rhone varietals), Alicante (southern Italy) and Grnache.Full-bodied, yet soft, with ripe tannins and loads of fruit.

Guerrouane Gris
100% cinsault.Fresh, lively, pairs well with salads, roasted fish and spicy dishes.

Ksar blanc

This wine is characterized by a nose of ripe fruits. The complex and rich mouth is supported by an acidulous final that offers him balance and freshness.

Vin de Cepage Sauvignon Blanc

This “Sauvignon Blanc” is characterized by a yellow dress with green reflects. Peach and citrus fruit aromas precede a fresh palate supported by a well balanced acidity.