Moroccan Kitchen · Est. 2019
Tagine
Slow food. Warm rooms. Shared plates.
The Kitchen
Every dish starts with the smell of something burning — deliberately.
Saffron
Hand-selected from the Taliouine valley
Charred Peppers
Roasted over open flame, then slow-marinated in olive oil
Amlou Honey
Wild thyme honey from the Atlas foothills
Ras el Hanout
Our house blend — 24 spices, ground fresh each morning
We don't use a timer. We use our nose.
— Youssef Benali, Head Chef
The Menu
The lid lifts. The steam rises. This is the moment.
Every dish photographed at the moment of service — steam still in frame.
Lamb & Preserved Lemon Tagine
Seven hours. Saffron, ginger, and smen. The lid lifts at your table.
Chicken, Olive & Charmoula
Caramelized onion, Castelvetrano olives, fresh herb sauce.
Seven Vegetable Couscous
The Friday dish. Root vegetables, chickpeas, harissa on the side.
Bastilla au Poulet
Shredded chicken, toasted almonds, cinnamon, in hand-rolled warqa pastry.
Msemen with Amlou
Torn flatbread, still hot. Argan oil, almond, honey dip.
Moroccan Mint Tea
Poured from height. Gunpowder green, fresh spearmint, two sugars.
The Space
A riad courtyard, rebuilt in the middle of the city.
Zellige Tile
Hand-cut geometric tiles imported from Fès, installed by a master artisan over six weeks.
Brass Lanterns
Cast in the souks of Marrakech. Each one unique.
Leather Poufs
Hand-stitched in natural leather. The low seating invites you to stay.
Tadelakt Plaster
Burnished with soap and stone until it glows like the walls of a hammam.
Intimate capacity
Open in the city
On the weekly menu