The restaurant is opened every day, from 12:15 to 22:30.

The chef offers a varied and inventive menu that changes according to the market and seasons. You will taste his gastronomic cuisine on the terrace invaded by the flowers and the smell of the fruit trees, or in the soothing colors rooms whose windows seem to want the garden get in.

For fall and winter, and like always, in addition of his international menu below, the chef proposes a local menu to make you enjoy the finesse of moroccan cuisine.The starters
Green beans salad, candied tomatoes and parmesan, with olive oil  110 Dhs
Warm goat cheese salad with honey  140 Dhs
Beef carpaccio with parmesan cheese  150 Dhs
Shrimp bisque with dill cream  130 Dhs
Homemade smoked salmon in green tea, with a tarragon crème brulée  180 Dhs
Sea bream ceviche with lime  160 Dhs
Gambas Caesar salad  260 Dhs
Burrata di bufala with fresh tomatoes and garlic  150 Dhs

From the sea
Skatefish “Grenoble style” with capers and lemon, steamed potatoes  160 Dhs
Swordfish steak with virgin sauce, sauteed grenaille potatoes and green beens  190 Dhs
Sea bream fillet in a sesame crust and roasted garlic sauce, risotto with herbs  220 Dhs
Squid stuffed with shrimps, armorican sauce  220 Dhs
Monkfish medallions, browned butter sauce with thyme, mashed potatoes with pistou  220 Dhs
Sea bass fillet with herbs, saffron potatoes  190 Dhs
 
 
From the land
Minced chicken with curry and pineapple fruit, basmati rice  140 Dhs
Grilled beef fillet, pepper, Roquefort cheese or mushrooms sauce with potatoes gratin and green vegetables  220 Dhs
Duck breast glazed with orange, honey sauce; sweet potatoes mousseline and caramelized pears  230 Dhs
Braised lamb shank in juice with gratinated polenta  210 Dhs
Traditional shepherd's pie with its small green salad  170 Dhs
Classic beef tartare with a french fries and green salad  190 Dhs
 
 
Homemade pasta
Spaghetti with sea food and fish  180 Dhs
Mushrooms ravioli  160 Dhs

The vegetal
Risotto with green vegetables and pesto  140 Dhs
 
The sweets
?Choice of seasonal homemade fruit sherbets and ice cream (3 scoops)  80 Dhs
Thin apple tart with vanilla ice cream  90 Dhs
Homemade vanilla profiteroles, chocolate sauce  80 Dhs
Sliced fresh fruits platter  60 Dhs
“Reine de Saba” dark hot chocolate fondant  90 Dhs
Pear and almond tart  80 Dhs
Verbena crême brulée  70 Dhs
The essential soufflé with Grand Marnier or orange (without alcohol)  120 Dhs
(20 minutes preparation)

The starters
Moroccan salads  90 Dhs
Assorted briwattes  100 Dhs
Authentic bissara soup from the Rif  90 Dhs

The fish
Fish tajine and sea food with chermoula  180 Dhs
Duo of pastillas: salmon with spinach and shrimp with vermicelli  190 Dhs

The meat
Beef tajine with prunes or vegetables  180 Dhs
Traditional chicken and almond pastilla  170 Dhs
Chicken tajine with candied lemons and olives  160 Dhs
Roasted lamb méchoui style with steamed vegetables and semolina  190 Dhs

The vegetarian dish
Vegetable tajine  130 Dhs

The sweets
Traditional milk pastilla  65 Dhs
Gourmet tea with 3 moroccan pastries  75 Dhs
 
Every friday, the Chef proposes his meat and vegetables Couscous  150 dhs