Rabat-Salé-Kénitra

The capital's table, between the Atlantic and bourgeois gardens

The story

Rabat, city of water and gardens, forged a bourgeois cuisine of discreet elegance. The great Rbati families developed a table art based on seasonality, Atlantic fish, garden vegetables, measured spices. Never ostentatious, always refined. Chebakia prepared together during Ramadan is a communal act as much as a confection. To eat Rbati is to understand that cuisine is a conversation.

Best season

Year-round, Ramadan reveals its sweet treasures

Specialties

Signature dishes

Seven-Vegetable Couscous

The Rbati Friday is announced by the aroma of couscous: turnip, zucchini, carrot, cabbage, chickpea, onion, pumpkin, all sublimated in a gentle meat broth.

Chebakia

Sesame dough fried into a flower shape, dipped in warm honey and sprinkled with sesame seeds. The symbol of Rbati Ramadan, prepared in large quantities by the whole family.

Mqualli Tajine

Chicken or lamb braised in a golden sauce of saffron, olive oil and preserved lemons. The foundation of Rbati cuisine, simple, pure, timeless.

Rbati Briouates

Small warka triangles stuffed with buttery vermicelli and cinnamon, or spiced meat. A bite that concentrates all the household's know-how.

Key Ingredients

Fresh Atlantic fishQuality saffronHomemade preserved lemonLocal honey

Ambassador Chef

Coming soon

Lalakook

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