Experience Four Generations of Royal Moroccan Feasts in Milan.
Slow-simmered in unglazed clay tajines over 14 hours. Scented with hand-harvested Taliouine saffron and Atlas mountain herbs.
From the Walled Medina of Fès to Via Monte Napoleone
In 1928, our family began chronicling Saadian royal banquets. Today, we bring those exact codices to Milan—roasting whole spices at cellar temperature, pressing organic argan oil from Taroudant, and simmering every sauce down from scratch. No shortcuts, no compromises.
Why We Only Cook in Conical Clay Tajines
A conical clay tajine isn't decor—it's thermodynamic perfection. Steam rises into the cool unglazed cone, condenses, and cascades back over the dish continuously. The result? Free-range poultry so tender it falls off the bone, infused with the sharp brightness of salt-cured Taoudant lemons and cracked Meslalla olives in a rich, golden saffron broth.
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What Guests Remember Most
“The 14-hour lamb tajine melts before you even chew. You step off the Milan streets and instantly enter a quiet, candlelit courtyard in Fès.”
“Delicate pastilla pastry layered with savory poultry, crunchy toasted almonds, and fragrant cinnamon. The best North African dinner in Italy.”
“Flawless tableside tea ceremony and an exceptional sommelier pairing North African vintages with intense spices. Pure hospitality.”
Tables Are Prepared 14 Hours in Advance
Because every clay tajine is braised slowly for tonight's service, we seat a limited number of guests each evening. Inquire directly with our Maître d'.
