“There’s nothing like the warm buzz that emanates from a happy dining room. We are dedicated to local, seasonal cooking and delivering high-quality Franco-Moroccan-inspired dishes. Our cooking is about celebrating simple foods prepared with a minimum of handling and fuss to showcase local produce and give our guests a taste of the city.”

Jamón, local ricotta with nectarine salad; seared sea-bass fillet with smoked aubergine purée and chermoula sauce; and orange and almond cake.

Mass-produced, processed ingredients are a no-go at Dar Roumana. Rather, nearly all products come from local markets or favoured suppliers like Monsieur Champignon, who delivers bags of perky chanterelles from the cedar forests of the Middle Atlas each spring. Dar Roumana also makes all sauces, jams, marinades, and dressings in-house. Favouring local lamb, Atlas trout and rabbit for carnivorous guests over resource-intensive beef helps to minimize the restaurant’s environmental impact.

By sticking to a short but impeccably executed menu, Dar Roumana ensures that everything is eaten at its peak, waste is minimized, and any leftover edible stocks are distributed among the all-Moroccan team.

“The candlelit tiled courtyard of the five-room riad hotel Dar Roumana offers a romantic setting in which to discover the excellent cooking of Chef Younes Idrissi.” –Alexander Lobrano, The New York Times