Where what is on your plate comes from

A short menu is a choice: the choice to serve only what we can source properly. Here is where our produce comes from.

The fish: Essaouira harbour

John Dory, octopus, king prawns, salmon: we source at the harbour, a few minutes from the restaurant. That is why some dishes temporarily leave the menu — when the sea is rough the boats stay in, and we would rather pull a dish than serve it frozen.

Saffron from Taliouine

Our risotto is made with saffron from Taliouine, three hundred kilometres from here, on the foothills of the Anti-Atlas. It is one of the finest saffrons in the world, and it does not need to travel any further.

Argan and amlou

The argan tree grows only in this region. The amlou in our macarons — almond, argan, honey — is made by a women’s cooperative in the hinterland. The same goes for the argan oil we use in the kitchen.

Moroccan wines

Meknès, Beni M’tir, and Domaine du Val d’Argan in Essaouira itself. The wine list gives Moroccan producers a section of their own, next to the French, Spanish and Chilean references.

And the water

We do not serve water in single-use bottles. Our Castalie system microfilters still and sparkling water on site. A simple move, a few thousand bottles fewer every year.