A signature Le Kilim dish: East-West fusion on a plate. Zucchini is charred until caramelized, releasing sweetness. Goat cheese provides tang and creaminess. Furikake (sesame, nori, and spices) adds umami and a playful crunch. Shows Chef Thomas Roger's blend of global influences.
Tips from diners
Order this as a starter—it's a single dish but tells you everything about Le Kilim's approach: simple ingredients, global technique, respect for vegetables.
Asian-inspired but with Le Kilim's signature technique. Chicken is brined and fried until skin is shatteringly crisp. Glaze is a balance of heat, umami, and sweetness. Sesame seeds add final crunch. A bar snack that works equally as a starter or light main.
Tips from diners
Perfect for bar seating with a drink. Share with friends or eat solo with a cold beer or juice.
Ceviche shows the kitchen's confidence with raw fish. White fish is fresh and evenly diced. Lime and acidic marinade cook the fish while keeping its delicate texture. Avocado and cilantro add richness and herbaceous brightness. Served with crispy tortilla shells for scooping.
Tips from diners
A light, refreshing appetizer. Pair with a cold drink and you have an elegant lunch without the heaviness.
Moroccan lamb sausage (merguez-inspired) grilled until caramelized on the outside. Paired with deep-caramelized onions and house-made mustard jam that balances spice with sweetness. Served on a soft, buttered bun. A playful take on the hot dog with Moroccan pride.
Tips from diners
The mustard jam is the key—ask the server about the recipe if curious. It's available at the counter to buy separately.
Le Kilim's answer to global street food. The chicken is crispy and seasoned. Kimchi provides heat and fermented depth—not just heat, but complexity. The brioche is lightly buttered and toasted. Represents the restaurant's willingness to honor other cuisines rather than stick purely to Moroccan comfort.
Tips from diners
Order extra napkins—it's crispy and juicy, and the kimchi mayo runs. Worth the mess.
Le Kilim opened as the vision of Kamal Laftimi (founder of Nomad and Jardin) after his success with Café des Épices. Chef Thomas Roger designed a menu balancing essential Moroccan tagines with modern salads, toasts, and international tapas. The interior blends handcrafted zellige and iconic kilim textiles with contemporary design, creating a space that honors tradition while serving Gueliz's younger, trend-conscious crowd. Open 7 am to midnight daily.
Walk-in for lunch (7 am to 5 pm). Dinner reservations are essential from 5 pm onward and recommended on weekends.
The counter and bar are great for solo dining. Staff are friendly and the kitchen is visible, so you can watch the action.
The menu bridges Moroccan classics and global cuisine. If you're torn, order a mix—starters show Chef Roger's technique best.
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