Moroccan restaurant cuisine is considered one of the most unique cuisines in the world. One of the reasons behind such complexity is its remarkable diversity of influences. When we look at Moroccan dishes, we can trace the country’s long history of colonizers and immigrants who have left their mark in more than one way, we could even say in more than one taste. The first inhabitants, the Berbers, had a cuisine that still exists today in the signature dishes like tagine and couscous. With the Arab invasion, a plethora of spices, nuts and dried fruits, and the sweet and savory combinations what we see in dishes like tagine with dates and lamb. 

             The Moors introduced olives, olive juice and citrus while the Jewish-Moors left behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons, pickles, etc. The Ottoman Empire introduced kebabs to Moroccan cuisine. When the French colony came along, although short-lived compared to the reign of these other empires, left behind a culture of cafes, pastries, and wine. In time, cooks in the kitchens of the four royal cities (Fez, Marrakesh, Meknes, and Rabat) developed and perfected the dishes that blend each of these distinct tastes. Every Moroccan dish has its place in society and varies with the market, the season, and the region.

             One of the advantages any person will have when they dine with us is the ability to taste the different flavors offered from Morocco all the way to Jerusalem. Every dish is a stop at any one of these countries. When you dine with us you will not only enjoy Moroccan cuisine, but rather the combination of tastes, colors, odors, and years of tradition, change, and mixtures of what a unique culture can offer.