Chef Benkabbou takes Italian technique and applies Moroccan sensibilities. The gnocchi is pillowy and light — not dense. The beurre noisette (brown butter) is nutty and rich. Sumac adds tartness and color. Toasted hazelnuts provide crunch. Reviewers call this the standout dish — it appears on Instagram feeds and in food blogs about Marrakech regularly.
Tips from diners
This is the must-order dish. It tastes simple but takes serious skill — the gnocchi texture is what you'll remember.
A light, fresh dish that represents Mediterranean and Moroccan influences. The herbs are generous — the salad is green, not grain-heavy. The lemon dressing is bright and acidic. Bulgur adds body without weight. Reviewers choose this as a pairing with heavier mains or as a refreshing standalone.
Tips from diners
Order this to share between two mains — it's a palate cleanser and sets a light, fresh tone for the meal.
A salad that sings with clarity — each ingredient is distinct but harmonizes with others. The beets are roasted until tender and slightly caramelized at the edges. Orange provides brightness and acidity. Orange blossom water adds a floral note that's subtle. Walnuts add richness. Reviewers order this as a starter or light meal.
Tips from diners
This pairs well with the Berber gnocchi if you want a two-course meal. The salad won't feel heavy before the gnocchi.
Vegan cooking that doesn't feel like compromise. The couscous is light and fluffy. Vegetables are roasted until edges are caramelized, adding sweetness and depth. Chickpeas provide protein and earthiness. The broth underneath is savory and warming without any animal fat. Reviewers appreciate that this competes with meat versions on flavor, not just ethics.
Tips from diners
This is one of the best values on the menu — vegetarian, filling, and made with the same care as meatier dishes.
The vegetarian interpretation of the classic Moroccan family dish. Each vegetable is cooked individually until tender, then combined with the couscous and broth. The spicing is warm but balanced, allowing the vegetable flavors to emerge. Reviewers find this more interesting than the vegan version because of the subtle richness of the broth.
Tips from diners
This portion is generous enough for two people. Pair with friends or take half back to your riad.
L'Mida (meaning 'table' in Moroccan dialect) is the restaurant project of Nargisse Benkabbou, a Belgium-Moroccan chef and author of 'Casablanca: My Moroccan Food.' Located at 78 Bis Derb Nkhel overlooking the Rahba Kedima spice square, the restaurant reimagines the home-cooked Moroccan dishes Benkabbou grew up with. The two-level space features a rooftop terrace with panoramic views, a bar, and an indoor dining room. The menu emphasizes fresh, seasonal ingredients and offers strong vegetarian and vegan options — Berber gnocchi, vegan couscous, and herb-forward salads are signatures. This is modern Moroccan cooking that respects tradition while challenging conventions.
Book the rooftop terrace when you reserve — it's where the magic happens. The indoor room is fine but the rooftop defines the L'Mida experience.
This is genuinely the best vegetarian restaurant in Marrakech. The kitchen doesn't treat plant-forward cooking as an afterthought. Everything gets the same care as meat dishes.
The rooftop fills fast during peak season. Aim for lunch or early dinner (before 7 PM) if you want a rooftop table without booking far in advance.
Groups larger than 4 will likely be split across the rooftop and indoor room. If you want to stay together, reserve well in advance and mention your group size.
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