Moroccan tradition and Mediterranean technique, with fresh seasonal produce.
Chef's choice Trio of crispy warka pastry briuats, filled with melt-in-your-mouth candied leeks and artisanal Jébli cheese, subtly infused with a touch of curry. Topped with crunchy candied peanuts and served with a delicate sweet and sour wild berry sauce.
Gluten 
Dairy / Milk 
Peanuts 
Chef's choice A reinvention of the traditional Ramadan soup in a silky velouté texture. A harmonious combination enhanced by the freshness of sour dairy, the intensity of goat cheese, and the subtle, crunchy contrast of toasted corn.
Gluten 
Nuts / Tree nuts Dairy / Milk 
A reinvention of the traditional Zaalouk salad of roasted and spiced vegetables, combined with a silky chickpea, beetroot, and tahini hummus. Topped with a subtle crunch of cashews and pink Himalayan salt flakes.
Nuts / Tree nuts 
Sesame 
Chef's choice Delicate crêpe filled with minced beef, oven-roasted aubergines, and sautéed mushrooms. Served over a silky roasted red pepper coulis, harmonized with parmesan cheese shavings and a fine dust of toasted sesame seeds.
Gluten Sesame Dairy / Milk 
Trio of golden warka pastry briuats, filled with a tender, aromatic, and spiced beef and lamb ragout. Served over a refreshing yogurt emulsion, infused with notes of lemon and fresh mint.
Gluten Dairy / Milk 
Egg 
Warm roasted melon and saffron velouté, perfumed with fresh ginger and Ras al Hanout. Bound with the richness of artisanal Jébli cheese and finished with crunchy toasted almonds and a subtle touch of cinnamon.
Gluten Nuts / Tree nuts 
Celery 
Chef's choice Pastela of fine, crispy layers of warka pastry, filled with a tender, aromatically spiced chicken confit, slow-caramelized onions, and a vibrant apple chutney. Crowned with the traditional harmony of toasted almonds, icing sugar, cinnamon, and dehydrated orange chips.
Gluten Nuts / Tree nuts 
Chef's choice Cuttlefish kefta in subtle spheres, served over a black fish semolina infused with its own ink. A dish of profound maritime essence, harmonized with a crunchy toasted peanut vinaigrette and the sweetness of confit cherry tomatoes.
Gluten 
Fish Dairy / Milk Peanuts 
Molluscs 
Chef's choice Slow-cooked octopus tentacle, confit at a low temperature to achieve a melt-in-your-mouth, tender texture. Served over semolina infused with the octopus’s own juices and a touch of sweet paprika oil, harmonized with the smoky intensity of our traditional romesco sauce.
Gluten Nuts / Tree nuts Molluscs 
Seafood pastela filled with a juicy sofrito of scorpion fish, sautéed vegetables, and a subtle touch of prawns. Enriched by the contrast of toasted almonds and rice noodles, the interior is bound by a sweet-and-sour emulsion of honey, Modena balsamic, and lemon; a combination that culminates in the refreshing aroma of fresh mint.
Gluten 
Crustaceans Nuts / Tree nuts Celery Fish 
A contemporary reinterpretation of the classic lamb tagine, slow-cooked at a low temperature after being marinated in a traditional paste of warm spices and honey to achieve an extraordinarily tender texture. Served over a reduction of its own juices, harmonized with a sweet-and-sour prune chutney, and elegantly finished with toasted almonds, dried apricots, and sesame seeds.
Nuts / Tree nuts 
Mustard Sesame 
Sulphites 
Veal ossobuco confit slow-cooked at a low temperature for 24 hours. Glazed with a reduction of its own juices—infused with subtle notes of cinnamon and cardamom—it is served over a delicate base of belbula semolina. The dish is balanced by the sweet-and-sour contrast of an artisanal dried apricot chutney and a fine, toasted touch of sesame.
Gluten Nuts / Tree nuts Mustard Sesame Dairy / Milk Sulphites 
Our version of the classic brownie for chocolate lovers: a dense, fudgy dark chocolate cake (85% cacao) infused with the subtle aroma of cinnamon and ground ginger, enriched from within with crunchy walnuts and pieces of date.
Gluten Nuts / Tree nuts 
Soy / Soya Dairy / Milk Egg 
Chef's choice Crêpe filled with artisanal amlou (toasted almonds, honey, and argan oil), served over a slow-reduced citrus sauce of bitter orange, ginger, and lemon.
Gluten Nuts / Tree nuts Sesame Egg 
Chef's choice Almond tortada cake soaked in a delicate syrup of saffron, orange, and orange blossom water. Served over a base of high-intensity dark chocolate soup, beautifully finished with the freshness of mint and the crunch of toasted almonds.
Gluten Nuts / Tree nuts Dairy / Milk Egg 
Artisanal cheesecake, characterized by its silky texture and a delicate toasted note. Served alongside caramelized crumbs of traditional bread (khobz) and sublimely crowned with the fruity notes of a drizzle of medium-intensity EVOO.
Gluten Dairy / Milk Egg 
Chef's choice Our interpretation of the individual pastilla: a baked parcel of crispy warqa pastry hiding a heart of caramelized pear compote, subtly spiced with the aromas of Ras el Hanout.
Gluten Dairy / Milk 
Chef's choice Gebli cheese and orange blossom honey ice cream, made with a base infused with cinnamon, clove, and lemon. It features a core of fresh fig purée slow-cooked with Ras el Hanout, accompanied by candied peanuts, peanut praline, and toasted sesame.
Sesame Dairy / Milk Peanuts Our interactive menu app,
which includes video as well as photos of every dish.
For now, reservations are managed by phone or WhatsApp — we will confirm your table and time directly. If you are coming from Hotel Al Alba or Hammam Al Alba, you have a 20% discount at the restaurant.
Book via WhatsAppBased on 466 reviews
"Delicious food and excellent service. I ordered the octopus and my friend had the chicken pastilla; both were fantastic. The olive tapenades and bread were also incredibly good. It's a shame we didn't have room for dessert!"
Kathryn Galloway
"It was a delicious meal. The service was very friendly, delicate, and attentive. And the place has a special charm. Every bite was a unique experience, worth repeating. The cuisine blends the intense flavors of Morocco with a very distinct touch of Mediterranean cooking. One of the best cheesecakes in the world, without a doubt."
Mariia Blasco
"It's worth the walk from the Medina to discover this gem in Asilah. They offer a creative and well-executed fusion that respects traditional flavors: the kefta briouats are excellent and the chicken pastilla is the juiciest we've ever tried. The crepe dessert with argan cream and bitter orange sauce is delicious. All this in a relaxed atmosphere with extremely hospitable service. Definitely coming back!"
Maria Amparo Linares Soriano
