A rich Lamb soup with chickpeas, garbanzo beans, fresh cilantro, spiced with cinnamon and special White “Ras El Hanout”, made white with an egg-lemon mixture.
The most traditional soup, a base of tomato and vegetables plus chickpeas, lentils and cilantro. Different and delicious.
Creamy and unctuous lobster bisque Tipaza style> Refined and delicate
Our salads are served with dressings made fresh, using our select recipes. We are delighted to provide you with a choice of balsamic and sherry vinaigrette, rich lemon, basil remoulade and classic Provencal vinaigrette
Eggplant caviar, marinated carrots, cucumbers and tomatoes
Red tomato slices interleaved with burrata cheese and fresh basil, colors of the flag dressed with balsamic vinaigrette.
Romaine lettuce, croutons, traditional Caesar dressing.
These crispy rolls are the ultimate way to start your experience. Served all over the Mediterranean, thin layers of crackly dough surrounding a delicious filling of tender Beef, fresh herbs and a sliver of egg. Served with fresh lemon
This is an impressive savory delicacy, shrimp, calamari and fish are blended with angel hair, and veggies filling in a sheets wrapping called “DIOUL”. The crispy filo do pastry and the tangy seafood is an absolute delight.
Merguez are rich and flavorful lamb sausages, spiced with paprika, garlic and cumin. Reminiscent of the Andalusian influence in North Africa.
A Mix of green and black pitted olives, fresh herbs and dressed with a cherry vinaigrette.
Sweet and savory crisp pastry filled with tender shredded chicken braised in a broth rich in spices. A layer of toasted and ground almonds, cinnamon, eggs and a dusting of sugar makes this dish one of a kind.
A frito misto of calamari rings will remind you of summers at the sea. Served with lemon and our Executive Chef sauce.
Tender grape leaves filled with an enticing mixture of rice, fresh dill, mint and lemon
A sautee of shrimps, garlic, tomato, olives and parsley everything from the sunny style of Provence.
The culmination of the influence of Berber, Andalusian, Ottoman, Arabic and French cultures on a platter; Merguez, Bourek, Murcia’s olives, Dolmakadi and Hummus.
Casbah Chicken Merguez (Algeria) A rich, flavorful chicken sausages, spiced. Reminiscent of the antic Ekosium.
These crispy rolls are the ultimate way to start your experience. Served all over the Mediterranean, thin layers of crackly dough surrounding a delicious filling of Vegetables, and fresh herbs with fresh lemon.
Tender grape leaves filled with an enticing mixture of rice, fresh dill, mint and lemon.
A dip of chickpeas, garlic, tahini, lemon juice and piquant olive oil. Served with warm, fresh pita bread
Vegetable couscous has seven vegetables for good luck. Ours is a wonderful array of onions, tomatoes, carrots, turnips, zucckini, pumpkin and pois chiche (chickpeas)
Sweet and savory crisp pastry filled with assorted veggies rich in spices. A layer of toasted and ground almonds, cinnamon, and dusting of sugar make this dish one of a kind.
The most traditional soup, a base of tomato and vegetables plus chickpeas, lentils and cilantro. Different and delicious.
Slowly cooked lamb for shank delicately spiced with exotic Maghreb spices, a blend of aromatic spices: turmeric, cumin, ginger, veggies, cardamom, and cinnamon.
A sweet and spicy lamb fore shank tagine, Maghreb spice mix. Ras El Hanout and saffron contribute to its unique flavor. The generous seasoning, as well as the honey, caramelized onions and almonds complete this dish giving a soft and unique texture.
Rack of Lamb a superb centerpiece for an elegant dinner! Perfectly cooked, a mouth-wateringly lovely specialty of the Tiaret Region. (4 chops open flame grilled)
Delicately spiced and braized Chicken with exotic Maghreb spices, a blend of aromatic spices: turmeric, cumin, ginger, veggies, cardamom and cinnamon.
Cooked in lemon zest, lemon juice, green pitted olives, cilantro, onions, garlic and potatoes.
A chicken recipe with Garlic, tomatoes, and kalamata olives
make up the signature sauce that's spooned over Chicken, quite rustic but refined plate.
A 6 oz steak grilled to perfection. Accompanied by frites, grilled tomatoes, onion and Spanish green “Padron” pepper.
Grilled Bison Rib eye: Grilled Bison Rib eye, Madeira, Dry cherry sauce, with grilled asparagus and potatoes.
This is an impressive savory delicacy, shrimp, calamari and fish are blended with angel hair, and veggies filling in a sheets wrapping called “DIOUL”. The crispy filo do pastry and the tangy seafood is an absolute delight.
A fish specialties delicately prepared with our own marinade,
garlic, olives, tomato and parsley everything from the sunny style of Provence.
A staple Spanish dish, Valencians regarded paella as one of Valencia identifying symbols. Valencian paella is believed to be the original recipe and consists of rice, vegetables green beans, chicken, Shrimps, fish, calamari and mussels seasoned with saffron and rosemary. (2 persons-30 min preparation time)
A classic dish of Tigzirt town established as a Phoenician colony.
Roasted Seabass, Lemon Rosemary sauce , sautéed fennel and red patatoes
Roasted Salmon, with Algiers' tomatoe sauce, caper, herbs. Served with Rice and Aspargus
Couscous is a staple food of all the North African cuisines. Hand made in the country side, it is steamed over the redolent stew that accompanies it. Most commonly it is a rich sauce with vegetables and lamb, or beef, but it can also be based on chicken or even fish. Some nutritionists consider it one of he most complete dishes in the world.
Vegetable couscous has seven vegetables for good luck. Ours is a wonderful array of onions, tomatoes, carrots, turnips, zucchini, pumpkin and “pois-chiches” (chickpeas).
A wonderful vegetable stew made richer by a slowly braised lamb shank.
A lighter fare with deliciously braised chicken and vegetables.
Seven vegetable stew, and 2 brochettes, (Choice of chicken, beef, or merguez). All brochettes are open flame grilled.
Seven vegetable accompanied by 3 flame grilled brochettes: chicken, merguez, and beef. Fit for a queen.
Originally from the Middle East, the Algerian Baklawa is unique as it consists of many layers of very thin dough carefully filled with ground almonds flavored with orange blossom water, baked then drenched in honey.
Natural Flavors Sherbet (Orange, Strawberry, or Vanilla)
Vanilla Natural Flavors Sherbet with Porto (Adult only)
A rich home handcrafted custard base topped with a contrasting layer of hardened caramelized.
Cheese Plate (4 Cheeses with fig spread)
Enjoy a traditional full course regional meal that includes;
Harrira Soup, and chose of Casablanca Mixed Salad Or Chiken Bastilla
Your choice of Honey Lamb, Lemon Chicken with olives, Couscous mixed brochettes (beef or chicken over vegetables)
Homemade Baklawa
Chicken breast or Petit Beef steak (served with freshly made fries or Moroccan Rice) Sherbet ice cream