Travel Reference
In-Depth Information
ing the last savoury caramelised onion from what was once a Berber pumpkin and lamb
tajine. The
mezze
of nine starters alone is a proper feast, but there's no resisting the classic
mains perfected over a decade by the Marrakshi sisters who own the place. Book ahead
for the Guéliz location, which is cosier and more convenient. Their Agdal
restaurant
(Al
Fassia Aguedal; 0524 38 38 39;
www.alfassia-aguedal.com
;
MH 9 Bis, Rte de l'Ourika, Zone Tour-
istique de l'Aguedal)
, just south of the Kasbah quarter, offers rooms (Dh1680 to Dh2020)
and views over the Agdal gardens.
L'Annexe
FRENCH
€€€
( 0524 43 40 10;
www.lannexemarrakech.com
;
14 Rue Moulay Ali; meals Dh200-250; noon-3.30pm
& 7.30-11:30pm Mon-Sat; )
French lunches in a mirrored cafe-bistro setting, handy to all
the ville nouvelle boutique action. After the umpteenth tajine, L'Annexe offers a welcome
switch to light, clean flavours: Provençale fish soup,
duck confit
(duck slowly cooked in
its own fat) atop salad, and a mean crème brûlée.
Azar
MIDDLE EASTERN
€€€
( 0524 43 09 20;
www.azarmarrakech.com
; cnr Ave Hassan II & Rue de Yougoslavie; meals Dh180-250;
noon-3pm & 7pm-midnight; )
Imagine a Beirut lounge teleported to Marrakesh via
Mars, and here you have it. With space-captain chairs and star-patterned stucco walls, the
decor is out of this world - and the Lebanese-inspired fare isn't far behind. Authenticity
sticklers will appreciate the shish
taouk
(plump marinated chicken cubes), and though
they may want more lemon in the hummus, shared
mezze
with Dh50 glasses of wine keep
vegetarians happy and bills in this stratosphere.
Le Studio
OFFLINE MAP
FRENCH
€€€
( 0524 43 37 00;
www.restaurant-lestudiomarrakech.com
; 85 Ave Moulay Rachid; meals Dh200-250;
)
Upmarket winebar-cum-restaurant Le Studio serves impeccable French food and a
sophisticated wine list. Drinkers sip smooth glasses of Domaine de Sahari and nibble on
spiced olives perched at high tables, while diners sit beneath the open, retractable roof
mopping up plates of fricasseed langoustine and beef fillet dusted with truffle shavings.
Suave hosts Steeve and Didier circle the room lapping up compliments.
