The Ruined Garden Fez Medina

merchants house to ruin to rubbish dump to garden to Cafe & Spice Garden & Cooking School.
We are now closed for Ramadan, We will re-open on Sunday 3rd August, any enquiries please e-mail me at robertinfez@gmail.com
Ramadan Karim

We are now closed for Ramadan, We will re-open on Sunday 3rd August, any enquiries please e-mail me at robertinfez@gmail.com

Ramadan Karim

Today, Wednesday 25th June is our last day of trading before our summer break.

We will re-open on Sunday 3rd august at 1300.

Ramadan Karim

Today, Wednesday 25th June is our last day of trading before our summer break.

We will re-open on Sunday 3rd august at 1300.

Ramadan Karim

Lunch - BBQ chicken ‘volubilis’ Moroccan salads and green Harissa.

Lunch - BBQ chicken ‘volubilis’ Moroccan salads and green Harissa.

Menu 10th June

Menu 10th June

The start of the summer menu

Salmon roasted on fig leaves with crushed garlic, lemon juice & olive oil. Dh 130.

The start of the summer menu

Salmon roasted on fig leaves with crushed garlic, lemon juice & olive oil. Dh 130.

WATCH THIS SPACE.  -   SLOW FOOD is coming

We have started with saffron from the Taliouine  Women’s Co-operative, in the vegetable tagine, more certified products to follow, and maybe even our own farm.

Maybe almonds & pigeon one day…..

WATCH THIS SPACE. - SLOW FOOD is coming

We have started with saffron from the Taliouine Women’s Co-operative, in the vegetable tagine, more certified products to follow, and maybe even our own farm.

Maybe almonds & pigeon one day…..

Distilling Orange blossom water, 3 kilos gives 8 litres, you can still rent the still by the hour here.  The water will go into jam, cakes and almond based pastries and creams.

Distilling Orange blossom water, 3 kilos gives 8 litres, you can still rent the still by the hour here. The water will go into jam, cakes and almond based pastries and creams.

Today, 14 th April - Pigeon Bastella, one of the high points of Fez ritual cooking.

Pigeon, egg, onion, cinnamon, turmeric, pepper, ginger, salt, friend ground almonds, onion and thin pastry, think filo, here called warka.

Icing sugar and cinnamon.

Najia has worked with those of us not from this land for long enough to know she needs to reduce the sugar content a little. 

It is one of those dishes that tastes old fashioned, in a similar way to elizabethan minced meat pies, spiced sweet foods displaying family wealth, these then become celebratory dishes.

This dish can be cooked to order in the garden, we do though need 24 hours notice.

Today, 14 th April - Pigeon Bastella, one of the high points of Fez ritual cooking.

Pigeon, egg, onion, cinnamon, turmeric, pepper, ginger, salt, friend ground almonds, onion and thin pastry, think filo, here called warka.

Icing sugar and cinnamon.

Najia has worked with those of us not from this land for long enough to know she needs to reduce the sugar content a little.

It is one of those dishes that tastes old fashioned, in a similar way to elizabethan minced meat pies, spiced sweet foods displaying family wealth, these then become celebratory dishes.

This dish can be cooked to order in the garden, we do though need 24 hours notice.

Sephardic orange blossom jam, tonight served on roast duck with ful-gnawa 130 dirham.

A TOUR OF FEZ, on a plate.

From the top, clockwise, 
1 Kulkul
2 tomato sauce for 3
3 Makuda
4 Zailuke
5 Full Gnawa
6 Harira
7 Bessara
8 Sardines in ‘chermoula’
9 in the centre ‘Calienté!

A TOUR OF FEZ, on a plate.

From the top, clockwise,
1 Kulkul
2 tomato sauce for 3
3 Makuda
4 Zailuke
5 Full Gnawa
6 Harira
7 Bessara
8 Sardines in ‘chermoula’
9 in the centre ‘Calient√©!