Gastronomy

Contemporary and creative Moroccan cuisine

There is definitely a contemporary and European flair about this cuisine; yet those classics that are the pride and joy of Moroccans, such as Moroccan stew (tagines), sweet savory dish (pastille) filled with pigeon meat, or monk fish, with almonds and vegetable, have not been overlooked either.
A chic change of pace comes with the couscous with foie gras and argan oil and there’s the amazing couscous with lobster, an original combination full of finesse and savour, that lets us imagine the fun the chef has had in relooking these dishes.
If you want to try a tagine, I’d recommend the sea-bass tagine served on a bed of small vegetables. Fine slices of potatoes surround a mix of coriander, parsley, garlic and cumin and vegetables and finally crowning it all is the grilled sea-bass.
Fresh produce straight out of his own vegetable garden, located a few kilometres from Marrakech, add fantastic flavour to his dishes.
Mohammed Fedal, takes pride in offering the finest gastronomy to his guests. There is only one service, as here the client is king, and can enjoy the succession of dishes served, at his own leisurely pace.


A turquoise pond, the perfect setting for tables on the patio

You can dine at tables spread throughout four salons, (Chinese, Balmain...) or go out on the patio where the chirping of birds respond like an echo to the soft murmuring of the fountain. Some fifteen tables are placed around a very charming pond, which at nightfall, offers some magnificent turquoise reflections, in the dim light of the electric candle lights. You can never get enough of this enchanting place. Now the time is ripe to indulge in Moha’s ingenious cuisine, unique concoctions with a gentle cosmopolitan streak.