Each chop is carefully selected and grilled over charcoal until the outside is caramelized and the inside is pink. The meat is tender and well-sourced—locals praise the quality consistently. Served with hand-cut fries and simple salad (tomato, cucumber, onion, sometimes parsley).
Tips from diners
Ask for your chops pink or rare. They default to medium if not specified. The restaurant does beautiful rare lamb.
Mechoui is a Moroccan celebration dish, and Chez Bejgueni does it the simple way: whole or quartered young lamb, roasted low and slow until meat falls from bone. Served with just coarse salt and ground cumin for dipping. The simplicity is the point—you taste pure lamb. Must be ordered in advance for whole animal.
Tips from diners
Order mechoui in advance for a whole or half animal. A whole lamb feeds 6-8 people and requires a 24-hour notice.
The complement to every meat dish. Tomatoes are ripe, cucumber is crisp, onion is thinly sliced. Dressed simply with olive oil and sometimes lemon. Acts as a palate cleanser between grilled meat courses.
Tips from diners
The salad comes with most meat dishes. If you order multiple mains, they'll bring multiple salads without being asked.
Marinated beef pieces grilled over charcoal until smoky and caramelized. The meat is high-quality and cut thick so it stays juicy inside. Served with fries and the house salad.
Tips from diners
Skewers are faster than whole cuts. In and out in 30 minutes, which is perfect for a solo lunch or dinner.
Tanjia is a Marrakech specialty—meat (usually lamb or beef) marinated with spices, then sealed in a clay pot (tanjia) and cooked slowly in coals for hours. The result is incredibly tender meat infused with spices. Served with warm bread for scooping.
Tips from diners
Tanjia is a Marrakech-specific dish you won't find everywhere. Order it once to understand why locals are proud of it.
Chez Bejgueni is the place locals direct you to when you ask where they eat meat in Marrakech. Located on Ibn Aïcha street amid several similar restaurants, it stands out because it stays full even when neighbors are empty. The reason is consistent: carefully sourced meat, precise charcoal grilling, and fair pricing (50-500 Dh). No alcohol, no tourist signage, no frills—just meat, fire, and plates served in a simple dining room.
Get ready to wait or time your visit during off-hours. This is the busiest restaurant on the street—arrive before 1 pm for lunch or after 9:30 pm for dinner if you want a quick table.
Large parties (6+) should call ahead. The restaurant fills up quickly and table space is limited. A call ensures seating.
Friday and Saturday stay open until 1 am. Weekday hours end at 11 pm. Plan accordingly for late-night meat cravings.
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