The Table
There is no dining room. That is the point.
The table is laid outside — under the palms, beside the pool, or on the lawn, wherever the light is best at that hour. In winter it moves under the cedar pergola. You tell us when you are hungry; we do the rest.
- Breakfast
- 7:30 – 11:00
- Lunch
- 12:30 – 15:00
- Dinner
- 19:30 – 22:00
- Mint tea
- All day
Included in every stay
À la carte, by the pool
Order before 6pm
Raise a hand
Included in your stay
Breakfast, served until eleven
Warm msemen and beghrir, eggs however you like them, house preserves, seasonal fruit, orange juice pressed that morning, coffee or mint tea. Laid outside, at whatever hour suits you — nobody here is going to rush you out of bed.
Tell us the night before if you want it early; we will have it waiting.
Home cooking, not restaurant cooking
It changes with the market and the season. This is what comes back most often.
To begin
- Seven saladsThe Moroccan table, in seven small dishes
- BriouatesFresh cheese and mint, folded and fried
- HariraTomato, lentil and lamb — an evening soup
- ZaaloukSmoked aubergine, garlic, cumin
The mains
- Chicken taginePreserved lemon and cracked olives
- Lamb taginePrunes, almonds, cinnamon
- Friday couscousSeven vegetables, as it should be
- Grilled fishWhatever came up from Essaouira
- Garden tagineVegetables from the kitchen garden
To finish
- Almond pastriesHoney, orange blossom, sesame
- Oranges and cinnamonThe oldest dessert in Marrakech
- Seasonal fruitFrom the morning market
- Mint teaPoured at the table, from height
Diets & allergies
Most dishes come in these versions without fuss — tell us the day before and the kitchen will plan around it.
From the tea ritual to the morning press
Everything is poured from the garden, the market and the pot — the mint-tea ritual, cold almond milk, and whatever fruit was ripe that morning.
The mint tea
Chinese gunpowder tea and spearmint cut from the garden, sweetened and poured from height until it foams. In the cold months we trade the mint for wild wormwood.
Garden infusions
Caffeine-free and picked that morning — lemon verbena (louiza), wild thyme or sage, or simply hot water stirred through with orange-blossom.
The morning press
Oranges pressed at breakfast, then whatever is ripe: pomegranate, watermelon, cantaloupe, or prickly pear off the wall.
Almond & date
Cold almond milk (sharbat) scented with orange-blossom, an avocado-and-almond shake, or dates blended with cold milk.
Coffee, the Moroccan way
Spiced with cinnamon and cardamom, a straight espresso, or a nous-nous — half coffee, half warm milk.
Coolers & water
Homemade lemonade with mint and orange-blossom, a ginger-and-lemon cooler over ice, and still or sparkling water.
When the evening comes
The pergola, for dinners that run long
Cedar beams, low banquettes, a table painted by hand. Lanterns come up as the garden cools, and dinner here has a way of turning into the last mint tea of the night — usually well after the plates have gone.
Ask us to lay it there and we will.
Breakfast included · lunch & dinner on request
Reserve the table
For house guests, a word at reception is enough. Dinner is ordered before 6pm so the kitchen can shop for it. The table is currently laid for guests of the house only.