This bridges the restaurant's two culinary identities. Msemen are hand-folded pastries with a crispy exterior and tender layers. Hercha (similar but with herbs) provides variety. Khliâ (dried, spiced meat from Fès) is cooked with eggs in a subtle spice blend. Fresh honey, quality Moroccan butter, and local olive oil round it out. A complete cultural and flavor education in one plate.
Tips from diners
This is the most authentically Moroccan dish on the menu. Pair it with mint tea and you get the full morning experience without leaving Gueliz.
Reviewers consistently praise the poaching—the yolks are soft, the whites just set. The hollandaise is glossy and balanced, not broken or heavy. The croissant is crispy and buttery. Turkey ham adds a subtle smoke. This is the most-ordered variation and the one most praised for technical execution.
Tips from diners
Weekend brunch (9 am to 5 pm) draws crowds on Saturdays and Sundays. Arrive before 11 am to avoid a wait.
The hollandaise is made fresh each morning. Order this, not the other Benedicts, if you want the signature experience.
An alternative to the heavier egg dishes. The granola has whole oats, almonds, and a touch of honey—not overly sweet. Fresh seasonal berries and creamy yogurt provide brightness. Popular with health-conscious diners and those wanting a lighter option.
Tips from diners
Good for a quick, light breakfast. You're in and out in 20-30 minutes.
Shows the kitchen's versatility beyond breakfast. The sourdough is clearly house-made with good fermentation and crust. Avocado is ripe and properly seasoned. The poached egg is consistent with the Benedict standard. Dukkah (Egyptian spice blend of hazelnuts, sesame, cumin) adds both texture and flavor. A modern bistro classic in a Moroccan context.
Tips from diners
Available 12 pm onward. A lighter lunch option that won't weigh you down for the afternoon.
The Nordic variation stands out for its freshness—smoked salmon provides a subtle brine, ripe avocado adds creaminess. Brioche is softer than the Royal's croissant. This is the lightest and most modern of the four variations.
Tips from diners
Ask for your salmon cured in-house if available. Lily Billy sometimes features their own preparation.
Lily Billy opened in Gueliz with a singular vision: serve breakfast and brunch all day, bridging Moroccan tradition and contemporary cuisine. The kitchen makes everything in-house—msemen, granola, pastries—and sources locally. Four variations of Eggs Benedict anchor the brunch menu, each with different preparations (smoked salmon, turkey ham, avocado), drawing consistent praise for poaching technique and hollandaise balance.
Make a reservation on weekends or arrive before 11 am. Brunch (Saturday and Sunday 9 am to 5 pm) is popular with the Gueliz crowd.
The restaurant is open 9 am to 10 pm daily. Breakfast service is 9 am to 3 pm on weekdays, 9 am to 5 pm on weekends.
There's counter seating where you can watch the kitchen work. Good spot for a solo breakfast or brunch and quick conversation with staff.
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