Gastronomy

Our hotel kitchen strives to spoil you. Locally-grown corn, cereals, vegetables and spices feature prominently in our cuisine, which is focused on Moroccan specialities. Our chef prepares delicious meals for you. Millet couscous is in fact a staple food in Morocco. It will be regularly prepared for you in every conceivable style with vegetables and/or meat. There are over thirty different varieties of tajine, each of which is stewed in the clay pot of the same name. The most popular of these are based on the following ingredients: potatoes, tomatoes, carrots, raisins, almonds, onions, olives or courgettes.

Beef, mutton or chicken are the types of meat used most frequently in this dish. On request goat or dromedary meat can also be prepared.

Meat brochettes from the grill, chips or spaghetti can be ordered at any time. We particularly respect vegetarians and our dishes for non-meat eaters are cooked with real flair. Meals are rounded off with seasonal fruit. Breakfast includes flat bread, jams, cheese, freshly-squeezed orange juice, eggs and yoghurt. This is served with nuss-nuss (coffee), mint or green tea. There is a strict ceremony for the serving of tea.