Fès-Meknès

The royal kitchen, keeper of twelve centuries of refinement

The story

Fès is the undisputed culinary capital of Morocco. In its labyrinthine medinas, each noble family jealously guards recipes passed from mother to daughter since the Merinid dynasties. The pigeon bastilla here is a masterpiece of balance: sweet-savory, crispy-melting, perfumed with cinnamon and orange blossom. Seffa, fine couscous crowned with almonds and icing sugar, is a poem. To eat in Fès is to travel through time.

Best season

Year-round, great feasts reveal its full splendor

Specialties

Signature dishes

Pigeon Bastilla

The masterwork of Fassi cuisine: confit pigeon, spiced scrambled eggs, roasted almonds, all enclosed in warka pastry layers and dusted with cinnamon.

Rfissa

Crumbled msemen drowned in a chicken broth with fenugreek and gentle spices. A dish for great occasions, traditionally served to women after childbirth.

Seffa

Extra-fine couscous, triple-steamed, dressed as a dome and crowned with sliced almonds, raisins and cinnamon icing sugar.

Mrouzia

Lamb tajine braised in honey with raisins and almonds, perfumed with ras el hanout. An Eid el-Kebir dish, preserved for weeks.

Key Ingredients

Farm pigeonMeknès almondsFine cinnamonOrange blossom water

Ambassador Chef

Coming soon

Lalakook

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Every month, a woman's portrait, a region, a dish. Nothing more. Everything essential.