Les Jardins de la Medina

Chahramane Palace Riad Marrakech is a traditional Moroccan courtyard restaurant. It was the residence of the nobles and rich in ancient times. The living room specially set up to receive guests is now transformed into a banquet hall. The gorgeous mosaics and carvings, the patterns are complex and delicate, and the natural wood, traditional lanterns, low tables, and handmade cushions are decorated with Moroccan style luxury. As soon as we entered the door, locals dressed in traditional Moroccan clothes, playing local music, lined the aisles to welcome us~ The exterior of the restaurant looks very inconspicuous, but the interior is very beautiful, in real Moroccan style.
This is a particularly ceremonial dinner. Moroccan cuisine originated from Berber, but Morocco&#39;s food culture is different from that of typical Arab countries.
Its unique geographical location and complex national history have created a unique Moroccan cuisine, which can be said to be a fusion of Berber, Jewish, Arab, and French styles. It was probably a little early when we arrived, and the restaurant seemed particularly quiet. As if knowing that we were hungry, the waiter quickly brought biscuits and poured mint tea to greet us. The exquisite tea set was paired with golden biscuits, and the mint tea exuded a sweet aroma. I actually thought that maybe in &quot;One Thousand and One Nights&quot;, the king ate biscuits and drank mint tea while listening to the stories told by the clever woman night after night. Thinking of this, I actually felt quite romantic~
Moroccan salad, usually used as an appetizer, ordinary salad consists of tomatoes, onions, and bell peppers, and olives, coriander and cumin are added to it for flavoring.
In more traditional restaurants, various salad plates are generally served, including olives, fennel, orange juice carrot shreds, cucumbers, etc.
Morocco is close to the bay on one side and the desert on the other. Fresh water resources are extremely scarce. Taji pot came into being in such a natural environment. The conical lid allows the water vapor in the food to return to the pot for continued use, and the clay material makes the stew more flavorful. When many tourists leave Morocco, they almost always have a small tagine in their luggage. Even if they don&rsquo;t use it to cook, it can be used as a decoration and a serving plate. The tagine has been developed and utilized to the greatest extent in its country of origin. Various dishes are served on the Moroccan table from such a pot. All meals are done in one pot, similar to the &quot;lazy rice cooker recipe&quot;. It has become a signature dish of restaurants in Morocco, and there is basically no problem of plagiarism or stealing secret recipes. The tagine has actually become a cooking method, which is to cook food in a round, flat-bottomed ceramic pot with a conical lid. Vegetables, meat, fish, dried plums, etc. are all fine. This is a common family dish in Morocco and a common dish in restaurants. #The Shining City That Cannot Be Hidden #Morocco Travel #Marrakech #Tajine #Local Food Old Town of Marrakech

Les Jardins de la Medina

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