Nomad

“Our focus is on serving fresh, affordable food that comes with a modern Moroccan twist. You won’t see our dishes on other menus, but we strive to ensure each still tastes very distinctly of place. We have a large amount of vegetarian and vegan options on the menu; of the twenty-six dishes and four side dishes, only nine are meat and poultry dishes and three are fish dishes – meaning fourteen are all vegetarian/vegan.”

Morrocan pastry with spiced, aged beef, free-range egg, turnip purée, and green harissa; Agadir calamari in a cumin-infused anchovy, ginger, and harissa sauce with buttery braised fennel; and saffron-scented date cake with fresh whipped cream and salted caramel sauce.

When Nomad opened it took Marrakech by storm with its radically different approach to Moroccan cooking. Big flavours, beautifully presented plates, and a passion for design – the interiors are a nod to Morocco in the 1960s – underpinned their identity from the get-go. Now in talks with a nearby organic farm to supply all their fruit and vegetables, theirs is an encouraging expression of what a modern Moroccan gastro bistro looks like, built on solid principles of social engagement and environmental awareness with a hefty dose of creativity thrown in.