Moroccan Restaurant
Moroccan Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
An afternoon in Marrakech, in our dining room
Our chef trained in Marrakech and Fes, and most of the spices are blended in our kitchen — ras el hanout, charmoula, harissa — using whole ingredients ground the same week. Tagines simmer for three hours over a low flame, the bread is baked fresh every morning, and Friday is the only day we serve couscous because that is the day Moroccans eat couscous.
We seat fifty in a tiled room with low brass lamps and a small terrace under a fig tree. Reservations are recommended on Friday and Saturday nights, and our waiters will bring the mint tea ritual to the table even if you only stop for a glass and a piece of pastry.
Opening Hours
Tagines, couscous and the long afternoon
Our current menu — discover it on-site or reserve in advance.
Lamb shoulder slow-cooked for three hours with prunes, almonds, cinnamon and honey, served in the clay pot it cooked in.
Chicken thighs simmered with preserved lemon, green olives and a charmoula of coriander, garlic and saffron.
Hand-rolled semolina steamed three times, with seven vegetables, lamb, merguez and a side of harissa to season at the table.
A folded pastilla of seafood, vermicelli and fresh herbs in crisp warqa pastry, finished with a squeeze of lemon.
Zaalouk, taktouka, hummus, briouates and warm khobz, served with extra-virgin olive oil from the Atlas.
Mint tea ritual at the table with a plate of chebakia, ghriba, kaab el ghazal and seasonal fresh fruit.
« The pot cooks slowly, the tea pours high, the afternoon is long. »
Moroccan Restaurant
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What Our Clients Say
Friday couscous regular
Birthday dinner — 12 guests
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