Best Dishes at Al Khayma Marrakech

One of Al Khayma's signatures. Meat pieces (customer chooses beef or lamb at order) braise with prunes for sweetness and almonds for texture. The sauce thickens naturally from the meat's collagen and carries the flavors deep. The sweet-savory balance defines Moroccan cooking, and this version is textbook.

The kitchen uses the same wood-fired oven for both tagines and pizza. This Margherita is made with fresh mozzarella, San Marzano tomato, basil, and top-quality olive oil. The crust has char but stays tender, and the toppings are balanced. It proves the kitchen's technique — both cuisines are treated with equal seriousness.

Light and vegetarian. The grain is fluffy and light, the vegetable broth aromatic with cinnamon and cumin. Seasonal vegetables (carrots, zucchini, tomatoes, cabbage, turnips, onions, chickpeas) are cooked until tender. It's substantial enough to be a main course but feels lighter than meat-based tagines.

A fusion creation that works — thin crust topped with creamy labneh (which stays cool and tangy against the hot wood-fired crust), scattered with za'atar (a Middle Eastern spice blend of thyme, sumac, and sesame), and finished with olive oil. It's herbaceous and tangy, not heavy like cheese-based pizzas.

The lighter tagine option. Chicken thighs braise until they fall off the bone. Preserved lemon and green olives keep the sauce bright and tangy, while cumin, ginger, and paprika add warmth. It's less sweet than beef versions but deeply flavorful — comfort food that tastes simple but took hours to prepare properly.