“Our purpose is to provide a culinary journey into the last century’s palace life. We consider ourselves to be the guardians of Fez’s rich culinary heritage and our chef, Fatima Belaatik, started cooking aged fourteen at her mother’s knee in some of the city’s most eminent homes. We believe that tasty food can only be made from prime, organic ingredients and making as much as possible in-house, including dried fruits, jams, and pastries. We also support local suppliers – our goat’s cheese comes from a farm just twenty kilometres away, and our duck and trout from the Middle Atlas town of Azrou.”

Stuffed cockerel; and pastilla jouhara melba, with regional stone-fruit.

Despite being known as the cradle of Moroccan gastronomy, it can be surprisingly difficult to find top-tier, traditional Moroccan food in Fez that is not ubiquitous. L'Amandier’s vision is a course in culinary anthropology that delves deep into the heritage of the cuisine for employees and diners alike. To cook and eat here is to be whisked through the kitchens of this ancient and mysterious world and plied with rare treats laced with exotic spices, wild honey, and flower waters.