The Ruined Garden Fez Medina

merchants house to ruin to rubbish dump to garden to Cafe & Spice Garden & Cooking School.
Spring has really sprung, the sun is higher in the sky so more tables at lunch time will be in the sun, still not too hot though to sit in full sun.

We re-open today at 13.00 - soups, fresh salads, quiche, sea bream, tonight roast duck with carrots, coriander and chickpeas.  For reservations call +212(0)649191410

Spring has really sprung, the sun is higher in the sky so more tables at lunch time will be in the sun, still not too hot though to sit in full sun.

We re-open today at 13.00 - soups, fresh salads, quiche, sea bream, tonight roast duck with carrots, coriander and chickpeas. For reservations call +212(0)649191410

Open today, thursday 28th January

We will though be closed for a week from tomorrow & will re-open at 13.00 thursday 6th February.

Open today, thursday 28th January

We will though be closed for a week from tomorrow & will re-open at 13.00 thursday 6th February.

Almond wood smoked tuna with celeriac remoulade, capers & ground long pepper (piper longum) 40 dirhams

Almond wood smoked tuna with celeriac remoulade, capers & ground long pepper (piper longum) 40 dirhams

Anonymous asked: Hi, my name is Margarita Mene Castiñeiras and I was a guest in your lovely restaurant last week. The last day I past by to say goodbye but unfortunately it was closed. I would appreciate if you could send me Osman´s Email adresse. He was so nice to me and I want to be in contact with him. All the very Best Margarita Mene Castiñeiras

If you want to send me your address I can certainly forward it on to Otman. Robertinfez@gmail.com Kind regards Robert.

Anonymous asked: I need your email contact for group reservations

Robertinfez@gmail.com Kind regards Robert.

A rare misty morning in the medina.

A rare misty morning in the medina.

Anonymous asked: When are you open?

Thursday through to Tuesday 13.00 to 21.30

NEW YEARS EVE MENU - 650 per head, 3 courses & drinks, including Lamb ‘Mechwi’, Moroccan Salads & Sea Bass Tagine. 
booking in advance essential for the Salon, though if dry you are welcome to come and sit in the garden - a few trumpets at mid-night, but otherwise low key.

Message Robert at robertinfez@gmail.com

NEW YEARS EVE MENU - 650 per head, 3 courses & drinks, including Lamb ‘Mechwi’, Moroccan Salads & Sea Bass Tagine.
booking in advance essential for the Salon, though if dry you are welcome to come and sit in the garden - a few trumpets at mid-night, but otherwise low key.

Message Robert at robertinfez@gmail.com

Olive Oil, I know this photo looks like nothing, but what is inside is incredible.  This seasons oil from close to Fez, pressed by Najia, housekeeper and my righthand.  A donkey turns the stones that grind the olives to extract the oil.  Several things though have aligned to make this extra-ordinary.  

The season is so late due to lack of rain earlier (the fruit was ready but people hold off hoping for rain thus getting a higher yield) that the olives are mostly black, rather than a mixture of green, purple & black.

It is cold at this time of year, a more normal harvest in late October will be much warmer, but because it is so late the olives, equipment, grinding stones & the air is cold, reducing the increase in heat caused by the friction between the stones. 

Et voila the phenols have not been burnt off.

Really grassy and round, it will clear after a week or so.

Olive Oil, I know this photo looks like nothing, but what is inside is incredible. This seasons oil from close to Fez, pressed by Najia, housekeeper and my righthand. A donkey turns the stones that grind the olives to extract the oil. Several things though have aligned to make this extra-ordinary.

The season is so late due to lack of rain earlier (the fruit was ready but people hold off hoping for rain thus getting a higher yield) that the olives are mostly black, rather than a mixture of green, purple & black.

It is cold at this time of year, a more normal harvest in late October will be much warmer, but because it is so late the olives, equipment, grinding stones & the air is cold, reducing the increase in heat caused by the friction between the stones.

Et voila the phenols have not been burnt off.

Really grassy and round, it will clear after a week or so.

Winter Sun in the garden, a great tonic.