“Our food shares the playful flavours of chef Najat Kaanache’s memories of Morocco as a child. We use flavours from Mexico and techniques learned in some of the world’s top kitchens to develop a new, modern Moroccan cuisine.”

Vegetarian tagine; naked duck pastilla; and roasted chicken in Moroccan mole.

Kaanache’s efforts reach far deeper into the local vernacular than food alone. The menu changes daily as a means of supporting individual suppliers in the souks, who she describes poetically as guardians of agriculture. In a nod to modern lifestyle choices, her dishes are organic, vegetable-centric, and use little gluten or dairy, and employees are recruited from the restaurant’s immediate neighbourhood in a bid to provide better prospects for the disadvantaged, while offering food, housing, and other assistance to families in most need.