Our Open-Air
Kitchen
"Follow the smoke and the smell of toasted cumin. Welcome to the biggest open-air restaurant in the world."
The best food in Morocco isn't always in fancy restaurants. You'll find it right here in the streets. From the charcoal grills to the bowls of snail soup, this is what we actually eat every day.
Sandwiches, Snacks & Breads
Bocadillo
The ultimate Moroccan street sandwich. A crusty baguette stuffed with tuna, boiled eggs, olives, fries, and spicy harissa.
Maakouda
Spiced potato fritters deep-fried to perfection. Often stuffed into bread with a generous smear of harissa.
Merguez
Spicy grilled lamb or beef sausages, typically served in fresh bread with harissa and onions.
Sfenj
The Moroccan doughnut. Golden, crispy on the outside, and incredibly fluffy on the inside. Fried fresh and served piping hot.
Msemen
Square, flaky flatbreads layered with butter and oil, served hot off street griddles.
Baghrir
Spongy 'thousand-hole' pancakes made from semolina, best enjoyed drenched in honey and melted butter.
Harcha
Pan-fried semolina flatbread, rich, crumbly, and perfect with fresh cheese or honey.
Batbout
Soft, pita-like pan-cooked bread, often sliced open and stuffed with savory meat or vegetable fillings.
Hamouss Kamou
Warm, cumin-spiced boiled chickpeas served in small bowls or paper cones. The ultimate winter street snack.
Tayeb Ouhari
For the adventurous: Steamed sheep's head served on parchment paper with a heavy dash of cumin and salt.
Lkbal
Roasted or boiled corn on the cob, charred over hot coals and lightly salted. A staple summer snack.
Jaban
Traditional Moroccan street candy. Carts piled high with colorful sticky sweet treats and pulled taffy.
Kalinti (Calentica)
A Tangier specialty. A warm, flan-like pie made from chickpea flour, olive oil, and eggs, sprinkled with cumin.
Meats, Grills & Dishes
Brochettes (Chwa)
Skewers of marinated lamb, beef, or chicken grilled directly over smoky charcoal in the medina alleys.
Boulfaf
Lamb liver skewers wrapped in caul fat, grilled to perfection over hot coals. An absolute essential during Eid.
Kefta
Heavily spiced ground beef or lamb shaped into cigars or patties and grilled to a juicy finish.
Mqila
A savory, rich pan-cooked meat dish, bursting with spices and cooked down until meltingly tender.
Khlii
Traditional preserved meat, heavily spiced and stored in fat, often fried up with eggs for a hearty street meal.
Briouates
Crispy, triangular fried pastries stuffed with savory spiced meats, chicken, or cheese.
Harira
The queen of Moroccan soups. A hearty, fragrant blend of tomatoes, lentils, chickpeas, and fresh herbs.
Bissara
A thick, comforting broad bean or split pea soup, heavily drizzled with olive oil, cumin, and chili flakes.
Babbouche (Snails)
Traditional Moroccan snail soup served from steaming vats in a complex, peppery, herbal broth.
Sheep's Head
Slow-roasted sheep's head, a true delicacy for those looking to experience deep traditional flavors.
Fresh Seafood
Fried Sardines
Fresh Atlantic sardines, butterflied, stuffed with zesty chermoula, and fried to a golden crisp.
Friture de Poisson
A generous mixed fry of the day's fresh catch—calamari, shrimp, and white fish—served with a squeeze of lemon.
Drinks & Sweets
Fresh Orange Juice
Freshly pressed Moroccan oranges. Sweet, vibrant, and incredibly refreshing under the North African sun.
Avocado Juice
A rich, creamy blend of avocado, milk, sugar, and sometimes topped with dried fruits and chopped nuts.
Zaza
An indulgent, over-the-top fruit and avocado smoothie layered with flan, roasted nuts, and sweet syrup.
Raïb Beldi
Traditional homemade yogurt, perfectly set and often served with a drizzle of pomegranate syrup or amlou.
Mint Tea (Atay)
The Moroccan whiskey. Gunpowder green tea brewed with massive handfuls of fresh mint and sugar.
Nougat & Nuts
Carts piled high with colorful nougat blocks, caramelized peanuts, and sesame snaps.
Mhancha
The 'Snake pastry'. A beautifully coiled almond paste wrapped in warqa pastry and soaked in honey.
Are you hungry, my friend?
Our medina is calling. Leave your map behind, follow your senses, and come eat with us.
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