The Al Alba hotel offers catering services to those who wish to enjoy a new culinary experience. We offer this little corner of Morocco, in a family-friendly atmosphere and with a cozy, air-conditioned dining room to make the meal even more enjoyable.
We’ve carefully considered both the setting and the table presentation, placing special emphasis on offering a menu that reinterprets the emblematic dishes of exquisite traditional Arabic cuisine and blends them with the flavors of Mediterranean cuisine.
We create new and surprising, innovative and balanced dishes with unique nuances, prepared with modern culinary techniques and excellent, natural, locally sourced products.
At Al Alba Restaurant, we present a unique, welcoming, and innovative gastronomic space where we invite you to embark on a pleasurable sensorial journey.
Kitchen open every day from 1:30 p.m. to 9:30 p.m.
Harira is a traditional soup made with meat, tomato, legumes, and a unique blend of spices. It is most often eaten during Ramadan, as it provides all the nutrients the body needs after a long period of fasting. We accompany it with dates stuffed with walnuts and Chebakia, a typical Ramadan sweet made with strips of wheat flour, honey, chamomile water, and sesame seeds.
Briouats are crispy, triangular pastries made with filo pastry and are typical of Arabic cuisine.
We stuff them with kefta, the term Arabs and Persians use to describe minced meat. We also season them with various spices and fresh herbs and serve them with a tangy mint-yogurt sauce.
Zaaluk is a traditional eggplant-based salad very popular in Moroccan cuisine. Its texture is smooth and creamy, and its flavor is highlighted by the smoky notes of the eggplant and the sweetness of the tomato, with a distinctive aromatic note from the spices and herbs. As a side dish, we serve chickpea hummus, native to the Middle East and the Mediterranean region, which is now very popular around the world.
In this dish, we combine a crepe wrapped in a savory and aromatic filling made with kefta (minced beef) and slightly sweet chunks of roasted eggplant, with that smoky flavor reminiscent of charcoal fires. To enhance this combination of flavors, the filled crepe is served with a bright red pepper coulis made with roasted peppers, creating a dish reminiscent of the warm, spicy flavors of the Mediterranean and the Middle East.
A comforting roasted cream with a smooth, light texture and the sweet, toasted notes of roasted pumpkin and sweet potato, intensified by the exotic flavor of spices from the Arab markets. Garnished with a drizzle of extra virgin olive oil and black sesame seeds, it’s served with toasted rosemary croutons.
In this dish, we merge the delicacy of Turkish melfufs with the mild flavors of vegetables from the Maghreb markets. The contrast of the artisanal Moroccan pickles adds a sweet and sour, spicy touch. In short, a dish that evokes a fusion of Mediterranean and North African flavors.
Moroccan pastilla is a gem of Maghreb cuisine, an exquisite puff pastry encasing a sweet and sour, aromatic filling. Thin, crispy layers of puff pastry alternate with a tender and savory chicken stew, slowly cooked with onions, warm spices like saffron, ginger, and cinnamon, and a touch of sweetness provided by sugar and orange blossom water. The final surprise comes with a generous sprinkling of powdered sugar and cinnamon, creating a unique visual and gustatory contrast.
Tender pieces of lamb shoulder slowly cooked to a tenderness in a rich, spiced sauce, infused with the natural sweetness of raisins and the meaty, slightly acidic notes of dried apricots. Inspired by the Moroccan tagine tradition, this dish evokes warmth and sophistication, offering a comforting and nuanced culinary experience.
Another iconic Moroccan dish, the chicken thigh is slowly cooked with the aromatic acidity of candied lemon, an essential ingredient that adds depth and freshness. Green olives, chosen for their distinctive flavor, complete this simple yet delicious preparation, offering a salty and slightly bitter note that balances the richness of the chicken.
Exquisite octopus legs confit at low temperature, accompanied by wheat semolina hydrated with the flavors of the octopus reduction and a tasty romesco sauce made with roasted tomatoes, peppers, nuts, and garlic. This culinary creation is enhanced with a final touch of sweet paprika oil, which adds a smoky aroma and an intense reddish color. A combination of flavors and textures that celebrates the richness of the Mediterranean.
A delicious combination of mint tea and an exquisite selection of traditional pastries. The Moroccan tea, carefully prepared with green tea, fresh mint, and sugar, will envelop you with its refreshing aroma and sweet, minty flavor. We accompany it with an assortment of artisanal Moroccan pastries, each with its own personality, from sweet and almond-flavored to crunchy and spicy. An experience that evokes the hospitality and unique flavors of Morocco.
A sweet reinterpretation of the Moroccan classic. Crispy, golden layers of puff pastry envelop a tender and juicy filling of sweet pears, delicately flavored with a warm and exotic blend of sweet ras al hanout spices. The result is a symphony of textures and flavors where the sweetness of the fruit is enhanced by the complex and slightly floral notes of the spices. A dessert that evokes the magic of the Orient.
A light-textured crepe filled with Amlou, a delicious Moroccan cream made from toasted almonds, argan oil, and honey. Resting on an orange sauce, with its citrusy and refreshing sweetness, this dessert fuses the crepe with the richness and unique flavor of Amlou, creating a sweet and aromatic experience that evokes the flavors of the Maghreb with a Mediterranean citrus touch.
Dark chocolate brownie enriched with nuts, a classic for chocolate lovers.
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