Our host table
Where the flavor inebriates you
DISCOVER NEWS UPDATE
Let Chef Othman take you on a culinary journey that delights the senses and awakens the palate.
His cuisine is both authentic and inventive, crafted with top-quality ingredients to bring out the rich flavors of Moroccan tradition — with a creative twist that never stops surprising.
Lunch and dinner include a starter, main course, and dessert. Upon request, we are happy to accommodate special dietary needs (vegetarian, vegan, gluten-free, etc.).
Simply let us know the evening before if you’d like to dine at the riad — and which meals you’d like to enjoy.
You’re free to choose your dining setting: in the serene patio, on the rooftop terrace, or in one of our cozy dining rooms — depending on the weather and your mood.
His cuisine is both authentic and inventive, crafted with top-quality ingredients to bring out the rich flavors of Moroccan tradition — with a creative twist that never stops surprising.
Lunch and dinner include a starter, main course, and dessert. Upon request, we are happy to accommodate special dietary needs (vegetarian, vegan, gluten-free, etc.).
Simply let us know the evening before if you’d like to dine at the riad — and which meals you’d like to enjoy.
You’re free to choose your dining setting: in the serene patio, on the rooftop terrace, or in one of our cozy dining rooms — depending on the weather and your mood.
Menu
We speak the good food language
DISCOVER NEWS UPDATE
Dardarcom Tasting Menu
An immersive culinary experience crafted by our chef.
500 MAD per person
Starter + Main Course + Dessert
450 MAD per person
Starter + Main Course
or
Main Course + Dessert
400 MAD per person
Main Course only
Dardarcom
À nos tables, le goût de l’inattendu se cultive.
Amuse-Bouches (Chef’s Bites)
Black radish portfolio with marinated shrimp (or grilled chicken), sesame, and fresh mint
Crunchy seasonal vegetables
“Snow-white” quail eggs with cherry tomato, curry mayonnaise, and green tapenade
Assortment of Briouates (seafood, chicken, beef, cheese, and vegetables)
Starters
Moroccan salad fan
Almond chicken pastilla, delicately dusted with cinnamon and powdered sugar, served with a salad of seasonal vegetables
Creamy mini pumpkin velouté with garlic, olive oil, and crunchy croutons
Main Courses
Vegetarian couscous with carrots, turnips, zucchini, eggplant, cabbage, chickpeas, pumpkin, onions, and caramelized grapes
Chicken couscous with caramelized onions and grapes
Chicken tajine with preserved lemon and olives
Fish tajine (catch of the day)
Lamb or beef tajine with eggplant caviar and caramelized pears
Chicken tajine Mderbel-style with confit tomatoes
Braised saffron potatoes with slow-cooked carrots, eggplant, and peppers, finished with a drizzle of argan oil
Traditional chicken Tangia, slow-cooked and served with semolina
@2025 DAR DARCOM.