Restaurants in Morocco
Franco-Italian aristocrat Fabrizio Ruspoli has added 10 rooms to his sybaritic riad on the medina’s edge. The cooking school remains stellar, with small class sizes for a total immersion into the fragrant North African cuisine.
Owner Christine Rio offers a prix fixe feast of Moroccan dishes, including moist pastilla (pigeon pie), lamb or chicken tagine (stew), couscous, and dessert, all served at candlelit tables in an arcaded riad, with Gnaoua musicians playing softly in the background.
The restaurant is a hangout for artists and the intelligentsia. In high season diners can lounge and people watch for hours.
You could almost be in Indochina, circa 1950, sitting under slow-turning ceiling fans on a vast bamboo-shaded veranda. It is popular with French expats, who treat it as their own private club.
For a light lunch, stop at this cool new restaurant with an attractive staff on the Riad Zitoun Jdid street, a buzzing shopping strip.
The décor—gigantic spindly chandeliers; metal sconces—outshines the menu of Moroccan, French, and Thai dishes.