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In a Décor tale decorated with walls with arabesques and mosaics, you are ready for a culinary trip to Moroccan sauce. Opened soon 40 years ago, it was Aziz Oubakrim who picked up the torch on his father in 1977. We are talking about traditions: pastilla at the pigeon (laminated stuffed to pigeon and almonds covered with icing sugar and cinnamon!) and seafood, then couscous or tajines in recipes. As there is a lot of légion, it is advisable to book. We regret a somewhat slow service… But that people pressed are not discouraged: The restaurant offers its catering services and a domicile and couscoussiers home and 3 compartments (note: for every order of 5 couscous, a bottle of wine is offered).
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