It Is Not Really A Tent, But It Seems Like It
The dining areas at the Moroccan Castle have a desert tent motif, with floor-to-ceiling drapes segregating each table. Inside the tent the low brass table is surrounded by plush benches festooned with cushions, inviting you to stretch out and relax, like Errol Flynn is expected to arrive at any moment. No cutlery clutters the table, because here you are expected to eat with your hands. The service commences with the arrival of a silver basin and a pitcher of rose-scented water to cleanse guests’ hands in preparation for the arrival of food.

North African Cuisine Featured Here
North African cuisine comes from the traditions of nomadic desert tribesmen and their camel trains. It features couscous, a North African dish of crushed wheat coated with finely ground wheat flour that is steamed over a broth and served with various meats and vegetables. Dried fruits, nuts, spices, and sugar are also stables of the fare. Tajine is another traditional offering. It is a meat or fish stew that is slow cooked in a special pot designed to return all condensates to the bottom of the vessel, making the meat fall-off-the-bone tender and the vegetables just right. You can order á la carte, or opt for a combination menu that gives you a broad experience in the cuisine.

A Feast Fit for Royalty
The Royal Feast will treat you to the delights of B’stilla, a Cornish hen with saffron and almonds in phyllo pastry dusted with sugar and cinnamon. Classic lamb tajine with ginger and saffron follows, together with couscous topped with lamb, chicken, or vegetables. Finish with mint tea and pistachio-based pastries.