Inspired Moroccan Cuisine
A 1920S PALACE IN THE MARRAKECH MEDINA
Moroccan Cooking, the Old Way
Inside Riad 72, a 1920s palace in the heart of the Marrakech Medina, the table is set in the courtyard, among tall plants, arches and candlelight. Here Chef Fatima Zahra cooks Moroccan cuisine the way it has always been made at home: slowly, by hand, with nothing added for show. Some dishes cook for hours before they reach the table, because in a traditional Moroccan kitchen, time is an ingredient too.
Traditional recipes. Fine dining care.
THE PRODUCT.
Everything starts with what we buy, and who we buy it from. Our hand-rolled beldi couscous comes from a local association, our saffron from Taliouine, and our vegetables change with the season. The lamb tanjia is sealed in an earthen jar and cooked for six hours in the bread oven, the Marrakchi way. Few ingredients, chosen well, cooked with patience.
THE FOUNDATION
Woman-owned and led, La Table du Riad has welcomed guests since the 2000s, inside the walls of Riad 72 in the Marrakech Medina. Over the years it has become a fine dining address in its own right, for guests of the riad and for travellers who come to the Medina simply to eat well. Along the way, it has been recognised by La Liste Africa, featured in the MICHELIN Guide and named a Tripadvisor Travellers’ Choice.
IDENTITY
Moroccan at heart, from the seasonal salads to the slow-cooked tajine, with a quiet touch of Italian artistry in our design and on the plate. The recipes are traditional; the care, the plating and the service belong to fine dining. Simple food, done properly, in one of the historic houses of the Medina.
ETHICAL COMMITMENT
We celebrate the gifts of the Moroccan earth. Our seasonal produce comes from small local producers and associations, and we are proud to be part of the community that keeps the authentic soul of Morocco alive. Buying close to home keeps our menu seasonal and our recipes true to where they come from.
