Chez Abda

Still natural mineral water from the French Alps. Pure and low in minerals. Refreshing and neutral.

Italian natural sparkling mineral water. Fine bubbles and subtly salty taste. Aids digestion.

Intensely sparkling Italian natural sparkling water. Known for its large bubbles. Very thirst-quenching.

Popular Moroccan blonde beer, Lager type. Light, golden, and refreshing. An iconic Moroccan drink.

Popular Portuguese blonde beer. Malty and slightly bitter taste. Very refreshing.

French organic blonde beer. Gluten-free, pure, and natural. Light cereal taste.

Corsican amber beer brewed with chestnut. Copper color and powerful taste. Rich body and unique character.

Champagne selected by the house. Festive sparkling wine. Ideal for celebrating.

Champagne from a major house, balanced blend. Fine bubbles and fresh fruit aromas. Synonymous with elegance.

Prestigious 100% Chardonnay Champagne. Bright color and great aromatic freshness. Notes of citrus and white flowers.

Fig eau-de-vie from Tunisia. Dry and fruity taste, colorless. Drunk chilled after a meal.

Aged French grape brandy. Rich and woody aromas. An after-dinner classic.

Mint liqueur. 27 is milder, 31 is stronger and peppery. Very fresh and sweet.

Williams pear eau-de-vie. Intense aroma of ripe fruit. Dry and alcoholic.

Gascony grape eau-de-vie. More rustic than Cognac, with a lot of character. Notes of prune and spices.

Aniseed French liqueur. Smooth and fragrant taste. Traditionally served on ice.

Aged rum from the Philippines. Very smooth with notes of vanilla and candied fruit. Sweet and indulgent.

Sweet and savory Moroccan specialty. Pastry in brick leaves filled with chicken, almonds, and sprinkled with cinnamon and powdered sugar. Crispy and fragrant.

The traditional version of pastilla. Fine pigeon filling with mild spices and dried fruits. A refined festive dish.

Cigar-shaped fried pastry leaves, stuffed with goat cheese. Basil adds freshness. Crispy outside, melting inside.

Fried pastry triangle filled with tuna and egg (often runny). Maghrebi cuisine classic. Tasty and filling.

Crispy pastry filled with melted cheese and egg. Simple and delicious.

The simplest version of the brick, highlighting the egg cooked inside the crispy pastry.

Richer version of the brick with salmon and cream. Creamy combination in a crispy wrapper.

Small fried pastry pockets stuffed with chicken and olives. Savory and fragrant bites.

Crispy pastries filled with a mix of mashed potatoes and tuna. Melting texture and crowd-pleasing flavor.

Fried pastry pockets stuffed with spicy minced meat (kefta). Tasty and well-seasoned.

Dish of stewed peppers and tomatoes with poached eggs. Served hot with bread for dipping. A vegetarian delight.

Minced lamb or beef mixed with spices and herbs, grilled on a skewer. Tender and flavorful.

Sardine fillets marinated in chermoula (herb and spice marinade), assembled in pairs and fried. A classic from the Moroccan coast.

Spicy red sausages (beef and lamb) grilled, served with a side. Piquant and juicy.

Rich and velvety traditional soup made with tomatoes, lentils, chickpeas, and meat. Served with sweet dates for contrast.

Mix of tomatoes, cucumbers, onions, and peppers cut into very small dice. Seasoned with olive oil and lemon. Very fresh.

Eggplant caviar cooked with tomatoes, garlic, and spices (cumin, paprika). Melting texture, eaten cold or warm with bread.

Roasted pepper and tomato salad, peeled and chopped, drizzled with olive oil. Characteristic smoky flavor.

Simple and protein-rich salad combining the freshness of tomatoes and the sea flavor of tuna.

Light and crispy side dish, seasoned with a simple vinaigrette.

Complete children's meal including a hot dish, a drink, and a fun dessert.

Extra portion of golden fries.

A large assortment of grilled meats (lamb, beef, sausages) accompanied by a fresh salad. Ideal for big appetites who want to try everything.

Complete meat-free meal, combining the crispiness of the brick pastry and the variety of Moroccan salads.

The house's signature platter. A mix of grilled meats, crispy fried items, and pepper-tomato salad. A complete culinary journey.

Meat (usually lamb) slow-roasted in the oven or on a spit. Tender and melting flesh with crispy skin.

Small grilled lamb chops. Flavorful meat to gnaw on.

Marinated lamb pieces grilled on a skewer. Tender and fragrant.

Assortment of different skewered meats.

Marinated (often lemon/spices) and grilled chicken cubes. Tender white meat.

Grilled beef cubes on a skewer. Rich red meat flavor.

Plate of grilled spicy sausages. Served with your choice of side.

Whole grilled fish. Fine and delicate white flesh.

The iconic dish of the Maghreb: steamed wheat semolina, broth vegetables, and roasted meat (mechoui). Rich and festive.

Couscous served with tender lamb pieces stewed in broth.

Couscous served with grilled lamb chops.

Classic couscous with stewed beef.

Couscous served with grilled lamb skewers.

Couscous served with grilled chicken skewers.

Semolina and rich vegetable broth (carrots, zucchini, turnips, etc.) without meat. Light and fragrant.

Couscous with stewed chicken pieces.

Couscous served with grilled and spicy merguez sausages.

Couscous garnished with kefta (minced meat) and merguez.

A special version of couscous (ask for composition).

The most generous couscous, served with a variety of meats: skewers, chicken, merguez, and lamb.

Couscous served with beef skewers.

A generous combination of lamb skewers, chicken, and merguez on a bed of semolina.

Fes specialty. Sweet and savory couscous with lamb and a compote of onions and raisins (tfaya).

Sweet version of couscous. Semolina is steamed and sweetened with cinnamon and almonds, served here with chicken.

Original seafood couscous with royal dorade, served whole or as a fillet.

Dish stewed in a conical earthenware pot. Lamb or beef is tender. Can be customized with your choice of side.

Tender stewed chicken tagine. Choose your side (usually preserved lemon/olives or sweet and savory).

Meatballs cooked in a rich tomato sauce, with peas and eggs cracked on top at the end of cooking.

Variation of the tagine with kebab meat, served with tomato sauce, eggs, and peas.

Fine fish tagine stewed with lemon and olives. Light and fragrant.

Meatballs made from fresh sardine flesh, cooked in a spicy tomato sauce.

Mix of seasonal vegetables slowly stewed in spices. Tender and healthy.

Extra portion of spicy merguez sausages.

Extra portion of lamb.

Extra portion of kefta (meatballs).

Extra portion of roasted lamb.

Extra portion of chicken.

Extra portion of chicken skewers.