El Fenn

Derb Moullay Abdullah Ben Hussain,
Bab El Ksour,

+212 524 44 1220
[email protected]

Our New Autumn Menu

With our focus on the freshest local produce, a change of season always means a change of menu here at El Fenn. And our new autumn dishes showcase everything from local trout and lamb to wild mushrooms and figs.


The new menu by our head chef Ghislaine Baza combines some of our signature classics such as fresh artichoke carpaccio with argan oil pesto, rocket and parmesan with new dishes including rack of lamb served with mustard and thyme cream.



From fresh fish caught in the Atlantic to herbs harvested in the Atlas Mountains and Argan oil produced in Essaouira (the only place in the world where the argan tree grows), our ingredients are locally sourced and organic wherever possible.


Starters on the new autumn menu include wild mushroom ravioli and sea bream ceviche with apple, carrot, ginger and lime. Main courses include grilled lobster with a saffron and orange marinade, and sea bass with figs, preserved lemons and olives. We also have a daily changing dish of the day that’s cooked using whatever is best in the market that day. 



As ever, our menu also includes vegan and vegetarian options such as charred avocado with pesto quinoa and pink grapefruit, and smoked butternut squash with chickpeas, beans, mushrooms and feta. 


If you’ve ever been to El Fenn, you’ll know dessert is also never an afterthought here. Autumn plates include tarte tatin with vanilla custard and cinnamon ice cream, as well as a white chocolate and walnut mousse served with crispy praline and caramel sauce. Our freshly made in-house ice creams and sorbets are also on the menu.


Autumn menu at el fenn desserts


We’re open for dinner on the rooftop every night from 7:30pm. Booking is advised and you can book via email here


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