This is Le Slimana's trademark dish where Mediterranean technique meets Moroccan flavor. Tender lamb shoulder is braised with warming spices, then encased in thin pasta sheets and pan-fried until crispy. Reviewers praise it as a creative dish that honors both traditions. It's refined without losing the soul of Moroccan cooking.
Tips from diners
Order this as your main — it's the signature and shows the kitchen's innovation. Pair it with one vegetable dish to lighten the richness.
This dish impresses — it looks refined on the plate and tastes complex without being fussy. Good choice for a special night.
Le Slimana's take on the classic — made with fresh mint, sweet green tea, and a delicate hint of orange blossom water. It's less aggressively sweet than traditional versions but still authentic. Poured high and served in ornate glasses, it's the ceremonial finish to any Moroccan meal.
Tips from diners
Order this instead of coffee after dinner — it aids digestion and is the proper Moroccan way to end a meal.
A bright salad that cuts through the richness of tagines. Fresh lettuces are tossed with pomegranate seeds for sweetness and tartness, finished with a balanced vinaigrette. It's the kind of side dish that elevates a meal — simple but carefully composed.
Tips from diners
Order this alongside a rich tagine — the acidity resets your palate between bites.
A vegetarian main that's not an afterthought. Zucchini, eggplant, carrots, tomatoes, and chickpeas simmer in a spiced broth. The vegetables stay tender but not mushy, and the spice blend (cinnamon, cumin, ginger) makes it deeply flavorful. It's rich enough to satisfy on its own.
Tips from diners
This is genuinely good — not a token option but a fully considered dish that happens to have no meat.
Unlike heavier beef tagines, this version is lighter and more acidic. The preserved lemon cuts through the richness, and green olives provide brine and salt. The chicken falls off the bone. Reviewers mention it's less sweet than some restaurant versions — a more savory approach.
Tips from diners
This is lighter than beef versions — a good choice if you want traditional tagine without feeling too full afterward.
Le Slimana is tucked inside a beautiful traditional riad in the historic medina. The restaurant balances authentic Moroccan cuisine with Mediterranean flavors, offering a refined approach to both traditions. The rooftop terrace provides stunning views of the surrounding medina while remaining intimate and less crowded than the famous rooftop restaurants. The kitchen specializes in creative tagines and signature dishes like lamb shoulder ravioli.
Book ahead for dinner, especially on weekends — the rooftop is popular and tables fill quickly. Lunch is more relaxed and easier to get into.
Request a rooftop table with a view when booking — ground floor tables are lovely but you miss the medina lights in the evening.
Order 2-3 mains to share plus a salad — the ravioli and a tagine pair well together, letting everyone taste different flavors.
Mains range 140-185 MAD — above the medina average but reasonable for the rooftop views, ambiance, and refined approach to traditional food.
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