El Fenn

Derb Moullay Abdullah Ben Hussain,
Bab El Ksour,

+212 524 44 1220
[email protected]

Spring Menu at El Fenn

Spring has arrived in Marrakech – and our new dinner menu showcases the best of the season. Think warm moonlit nights on the terrace and food with friends. 

The spring menu is the brainchild of our new chef Ghizlaine Baza who’s worked in top French and Italian kitchens and is now heading our El Fenn kitchen team. Her first menu combines our signature dishes of fresh artichoke carpaccio with argan oil pesto, rocket and parmesan, and a melt-in-the-mouth saffron-braised lamb shank marinated with cardamom, ginger, mace, cinnamon – slow-cooked for seven hours and served with grilled baby carrots and quince puree.



As ever, our food is modern European infused with Moroccan flavours. And we make sure not to overwork the amazing fresh ingredients we’re lucky enough to have here. 

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 spring menu include wild mushroom ravioli, charred avocado with grapefruit and basil quinoa salad, and octopus carpaccio served with coriander and lemon pesto. Pastilla is a traditional northern Moroccan dish usually created for celebrations made with warranty dough, similar to filo. Our version uses seafood with preserved lemons, harissa and vermicelli noodles.

Main courses include sea bass with figs, preserved lemons and olives, and spiced free-range cockerel with forest mushrooms. We also have a daily changing dish of the day that’s cooked according to what’s best in the market. The seafood risotto uses locally grown saffron and prawns from Oualidia.



If you’ve been to El Fenn before then you’ll know dessert is never an afterthought here. Spring plates include pineapple carpaccio with verbena syrup and saffron ice cream, caramel parfait with poached pears and roasted pistachio crumble, and of course our in-house ice creams and sorbets. There’s also a tiramisu and a lemon meringue surprise, filled with mango marinated with basil, served with a red fruit coulis. 



And to finish your meal off, our team of mixologists have developed the perfect digestif cocktails to sip after dinner. They include a sesame-infused old fashioned, Moroccan julep and chamomile whisky sour. 

Dinner is served on the roof terrace every night from 7pm. In-house guests can also sample traditional Moroccan dishes in our Colonnade cafe which is open Wednesday to Sunday. To book the restaurant please book via email

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