A group of us ate here with a set menu that was designed to show the best of food from Fes. We started with a large selection (8-10) of small plates of food including olives and various vegetable dishes, all with bread. This was a good start to the meal and was quite filling. This was followed by chicken pastilla which is a dish brought to this region by people fleeing from Andalusia (Spain) to Morocco. It traditionally is filled with shredded pigeon and spices, but chicken is more common now. It is contained with layers of a very fine pastry, a bit like phyllo pastry. It was delicious. The restaurant was no alcohol and so we washed the food down with water and mint tea. The service was quirky but that was ok. The restaurant is in a beautiful riad decorated in the usual combination of cedar wood, stucco and mosaic work. It was a delightful evening and good introduction to regional food.
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