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Restaurant offering a cuisine with lively and sunny flavors.
In a Thousand and One night decor, Benjamin El-Jaziri, head and owner, has been offering a bright and sunny cuisine since 1985 that… three movements. The couscous and tajines fall in a dozen ways, the choice is truly impossible, the chef even thought about vegetarians: vegetable couscous plates, tajines sans and encore salads and aubergines salads. Its pigeon couscous, the three fish, etc. have a fine semolina and the sauce is not fat. The tajines lamb with figs and walnuts evoke the Rif as the Middle Atlas, the medina or the prince's palace. Among the tajines who came out of the traditional one was the blueberry rognon stew in the basil. Hello for quail is also part of the original dishes. Polite, polite and discreet service.
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