Dar Naàna · Moroccan kitchen
Your tea, poured from high.
That's how Morocco says welcome.
Sit down. You're home.
Slow Moroccan cooking and mint tea poured at the table. Open seven days a week.
Dar means house
Your tea comes before the menu.
In Morocco, nobody makes a guest wait for tea. It's poured from high so it cools and foams, and it means one thing: stay as long as you like. We run our dining room the same way. Twenty-eight seats, one sitting per table, and nobody will hurry you out.
From the cuisine
Every tagine cooks in its own pot.
A lot of places cook in a big pan and spoon it into clay just for show. Ours sit on charcoal from mid-afternoon, lid on, until the lamb comes apart with a fork. We grind our spices every Monday and preserve our own lemons.
The tea
Pour the first glass.
- Mint tea, poured at the tableFirst glass free, pot 40 DH
- Almond milk with orange blossom35 DH
Press and hold the teapot
- Avocado, date and almond smoothie45 DH
- Sparkling mint lemonade30 DH
Before you come
Good questions.
Warm, not hot. Moroccan cooking leans on cumin, ginger, saffron and cinnamon, not chilli. There's harissa on every table if you want heat.
One starter to share and one main course each. Tagines are bigger than they look, and we'd rather you finish your plate than waste half of it.
Yes. Zaalouk, harira, the seven-vegetable tagine and both desserts are vegetarian. Tell us about any allergies when you book.
No, we don't serve alcohol. Try one of our fresh juices or a pot of mint tea instead.
Friday is couscous day in Moroccan homes. It's steamed three times by hand, which takes the whole morning, so we make it once a week and make it right.
Yes, all of it.
Yes. Our big round table seats twelve. Book at least three days ahead so we can plan the cooking.
Book a table
Your glass is waiting.
Tell us when you're coming. We'll have the tea ready.
12 Mint Yard, Morocco
- Monday to Thursday
- 11:30 to 21:00
- Friday
- 14:00 to 21:00
- Saturday
- 11:30 to midnight
- Sunday
- 11:30 to midnight