A traditional Italian tiramisu made fresh to order in the kitchen visible from the dining room. The mascarpone is airy, the espresso soaks through without making the dish soggy, and the cocoa is dusted generously. Reviewers single this out as one of the best versions in Marrakech — many return specifically for dessert. The consistency across visits is noted repeatedly.
Tips from diners
Order tiramisu immediately when you arrive — they make it to order and it takes 10–15 minutes.
The tiramisu is richer than typical — one order splits easily between two people with coffee.
The chef makes fresh pasta daily — the type and sauce change based on market availability and seasonal inspiration. Reviewers consistently praise the texture of the pasta itself and the quality of the sauce. One food blog noted that unlike many Medina restaurants, I Limoni treats the pasta as the star, not just a vehicle for heavy cream.
Tips from diners
Ask your server which pasta the chef rolled this morning and what sauce pairs with it — this is the item to try.
The gelato is made in-house — pistachio, dark chocolate, hazelnut, and seasonal fruit flavors rotate. The parfait version layers gelato with whipped cream and fresh berries. One reviewer noted the texture is silky and the flavor intensity rivals gelato in Rome, likely because the kitchen doesn't make large batches.
Tips from diners
A lighter dessert than tiramisu if you want something sweet but not heavy — try the seasonal fruit gelato.
The pizza base is charred and crispy from the wood fire, but not heavy. The toppings change seasonally — mushrooms in fall, fresh tomatoes in summer, locally caught anchovy in spring. Reviewers note the kitchen doesn't load the pizza with cheese or meat; instead, quality ingredients speak for themselves.
Tips from diners
Share a pizza as a starter and order two pasta mains — you'll have variety without overwhelming.
The risotto changes with the market — spring might see artichoke and asparagus, autumn might bring mushrooms and truffle. Each is stirred individually. Reviewers mention the patience of the kitchen — risotto cooked to order is slower than other mains, but the creaminess and flavor justify the wait.
Tips from diners
Book ahead and mention the occasion — the kitchen can prepare a vegetable-forward or meat-forward version based on preference.
I Limoni sits in a restored riad in the far north of the Medina, its courtyard heavy with lemon and orange trees that inspired the name. The Italian chef works in collaboration with the Italian owner to source original products and marry them with Moroccan seasonality. Jazz plays through the whitewashed arches as diners sit under the stars — the style is Mediterranean fusion done without pretension.
Book at least a day in advance, especially for dinner — the courtyard is intimate and tables book quickly.
Request a table under the lemon trees, near the fountain — the ambiance is what makes the meal memorable.
Dinner only — they open at 6:30 PM. Arrive early in the week for shorter wait times and fresher market ingredients.
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