Dar VM - Brunch & Restaurant Marocain Beldi traditionnel

A refreshing salad made with diced tomatoes, cucumbers, and onions. Seasoned with olive oil and fresh cilantro. A light and crisp appetizer, typical of Moroccan meals.

A cooked salad made from grilled and peeled peppers, seasoned with garlic and spices. It offers a melting texture and a characteristic smoky flavor. Eaten cold, often with bread.

A puree of eggplant and tomatoes simmered with garlic, cumin, and paprika. A rich and creamy texture. Served as a dip or side dish.

A tasting platter featuring three of the house's cold appetizers. Ideal for sharing and discovering different Moroccan flavors at once.

Steamed wheat semolina served with a variety of seasonal vegetables simmered in a fragrant broth. A complete and healthy dish, without meat.

The classic couscous garnished with a tender chicken thigh and melting vegetables. The light semolina absorbs the flavors of the poultry broth.

Couscous with tender stewed veal pieces. Served with vegetables and fine semolina.

A sweet and savory traditional topping made from caramelized onions and raisins flavored with cinnamon. Adds a touch of gourmet sweetness to couscous.

Organic or farm eggs prepared simply, often fried or scrambled with olive oil and cumin. A nutritious breakfast.

Fried eggs with Khlii, a traditional Moroccan dried and preserved beef. A salty and umami-rich taste highly appreciated at breakfast.

Omelette or scrambled eggs with melted cheese and cachir (Moroccan sausage). A hearty and flavorful dish.

Omelette filled with fresh diced vegetables (tomatoes, onions, peppers) and herbs. Light and fragrant.

Espresso or classic black coffee.

Green tea with fresh mint, served hot and sweet. The Moroccan national drink.

Moroccan coffee with milk, meaning "half-half" (half coffee, half milk). Usually served in a glass.

Small teapot of mint tea for one person.

Large teapot of mint tea, ideal for sharing between two.