Soleil de Marrakech

Fresh salad made of diced tomatoes, cucumbers, peppers, and onions. Dressed with olive oil and herbs. Crunchy and light.

Fresh salad leaves, simple and plain. Served with a light vinaigrette.

Large composed salad with corn, tuna, tomatoes, and hard-boiled egg. A fresh and complete dish.

Rich and velvety traditional soup made with tomatoes, lentils, chickpeas, and fresh herbs. Served hot, it is very fragrant.

Sweet and savory specialty in crispy filo pastry stuffed with chicken, almonds, and cinnamon. A unique and refined blend of flavors.

Fried and crispy brick pastry filled with a runny egg. Golden and tasty.

Fried brick pastry stuffed with egg and tuna. Crispy on the outside and soft on the inside.

Small fried pastry triangles stuffed with shrimp. A crispy starter with sea flavors.

Small fried triangular pastries, stuffed with spicy minced meat. Tasty and crispy.

Stewed peppers and tomatoes, lightly spiced, served with an egg. Similar to a stewed ratatouille.

Slow-cooked stew in earthenware, with sweet and savory flavors of prunes and almonds. The meat is tender and the sauce is creamy.

Traditional sweet and savory dish with soft prunes and crunchy almonds. Slow-cooked for concentrated flavors.

Tagine prepared with dried apricots that bring a fruity sweetness to the meat. Rich and fragrant sauce.

Stewed meat with fresh green beans and a flavorful tomato sauce. A family classic.

Delicate combination of tender peas and artichoke hearts, stewed with meat. Light sauce with preserved lemon.

One of the most famous tagines, with a creamy sauce of olives and tangy preserved lemon.

Assortment of seasonal vegetables stewed with meat, infused with mild spices.

Tagine with caramelized onions and raisins (Tfaya). Sweet and sugary flavor that perfectly accompanies the meat.

Meat stewed with melting eggplants that absorb the rich and spicy sauce.

Spicy minced beef meatballs cooked in a tomato sauce with onions and peas, often served with a broken egg on top.

Spicy sausages (merguez) stewed with olives in a piquant sauce.

Colorful mix of seasonal vegetables stewed with Moroccan spices, without meat. Healthy and fragrant.

Fish stewed with peppers, olives, and lemon. A light and fragrant version of tagine.

Complete menu for children including a main dish with meat and side, a dessert, and a drink.

Fine semolina served with an assortment of grilled meats (skewer, meatballs, merguez) and vegetables.

Couscous garnished with a selection of grilled meats: skewer, lamb chop, and merguez.

The most complete couscous with four types of meat: skewer, lamb, chicken, and merguez.

Couscous served with tender grilled lamb skewers.

Couscous with marinated and grilled veal skewers.

Couscous served with marinated chicken skewers.

Classic couscous with tender, fragrant stewed lamb pieces.

Couscous served with oven-slow-roasted lamb (mechoui), crispy and melting.

Couscous served with grilled lamb chops.

Couscous served with spicy minced beef meatballs.

Couscous served with stewed chicken pieces.

Couscous served with grilled spicy merguez sausages.

Semolina served with an abundance of vegetables stewed in a fragrant broth, without meat.

Fes specialty, sweet and savory with lamb, caramelized onions, and raisins (Tfaya).

Chicken version of Fassi couscous, garnished with caramelized onions and raisins.

Marinated and grilled veal pieces on skewers, tender and juicy.

Tender chicken skewers, marinated with spices and grilled.

Grilled lamb chops, flavorful and ideal for meat lovers.

Lamb pieces on skewers, grilled over a wood fire.

Slow-roasted whole lamb, very tender meat that falls off the bone, with crispy skin.

Plate of grilled spicy merguez sausages.

Assortment plate including grilled merguez, fresh salad, and tchekchouka (peppers and tomatoes).