Citadelle specialities
Citadelle Gorges offers a delightful Moroccan fusion culinary experience, deeply rooted in the rich traditions of the region. We are dedicated to crafting authentic and unforgettable meals for our guests, sourcing only the freshest organic ingredients from the local Boumalne Dades market. Our Culinary Philosophy Our menus are a vibrant reflection of the seasons and our stunning location. We proudly offer a diverse array of **Amazigh, Arabic, and typical Moroccan dishes**, ensuring a truly immersive gastronomic journey. From healthy and delicious breakfasts to light lunches and intimate evening meals, every dish is prepared with passion and precision. You can enjoy your meals on our picturesque terrace, within the elegant colonnade restaurant, or in the privacy of your own room. For those exploring the beautiful surroundings, we also provide **exotic picnics and nutritious hiking packs**. Key Characteristics of Our Cuisine * **Spices are King**: Our food is renowned for its rich and complex spice profiles, though not necessarily spicy-hot. We liberally use aromatic spices such as **cumin, turmeric, ginger, saffron, paprika, cinnamon, and black pepper**. A cornerstone of our kitchen is **Ras el Hanout**, a masterful blend that can comprise dozens of different spices, adding unparalleled depth to our dishes. * **Fresh Ingredients**: We place a strong emphasis on **fresh, seasonal vegetables, fruits, and herbs**, particularly cilantro and parsley. High-quality meats are also central to our preparations, ensuring every bite is bursting with natural flavor. * **Sweet and Savory Fusion**: Many of our dishes expertly combine **sweet elements** like dried fruits (dates, prunes, apricots, and raisins) with savory meats and spices. This creates unique and incredibly delicious flavor profiles that are distinctly Moroccan. * **Slow Cooking**: A hallmark of Moroccan cuisine, many of our iconic dishes are **cooked slowly over low heat**. This traditional method allows flavors to meld beautifully and deepen, resulting in tender meats and incredibly rich sauces. At Citadelle Gorges, we believe Moroccan cuisine is a feast for the senses. It offers a delightful array of textures, colors, and unforgettable flavors that truly immerse you in the country's rich heritage.
Chef Picks
starters
Bissara: A thick, warming soup made from pureed dried fava beans or snow peas , we served as starter with a drizzle of olive oil and a sprinkle of cumin.vegetarian and vegan its our free gluteen soup
Zaalouk:
A smoky and flavorful cooked salad or dip made from eggplant, tomatoes, garlic, olive oil, and various spices (paprika, cumin, chili). It’s typically served as a starter with bread.vegetarian and vegan its our free gluteen starter
Coked mixte salad: The vegetables are often tossed with robust dressings, most notably chermoula, which is a staple spice blend in Moroccan cuisine. This typically includes olive oil, lemon juice, garlic, cumin, paprika, and fresh cilantro and/or parsley.
Mixed salad, the greens, mixed salads often include a variety of other raw ingredients for flavor, texture, and nutritional value. These include Tomatoes, cucumbers, bell peppers, carrots (shredded or sliced), radishes, onions (red or green), celery, broccoli florets, cauliflower
main diches
BTagines
- Tagine (or Tajine): This is perhaps the most iconic Moroccan dish, and also the name of the distinctive conical clay pot in which it’s cooked. Tagines are slow-cooked stews that can feature a wide variety of ingredients, including: Chicken with Preserved Lemons :.Beef or Lamb with Prunes and Almonds: Tagine: Fish
Pastilla (or B’stilla): An exquisite and elaborate savory-sweet pastry pie, originating from Fez. It’s made with layers of thin, crisp warqa (a paper-thin dough) filled with a mixture of shredded kefta (traditionally, though chicken is common now), almonds, eggs, saffron, and herbs, all dusted with cinnamon and icing sugar. Seafood pastilla is also available
Couscous: The national dish of Morocco, traditionally served on Fridays and for special occasions with us you will enjoy it as you ordered it. It consists of tiny steamed semolina grains served with a rich stew of meat (often lamb or chicken) and a variety of vegetables. The couscous itself is often fluffed and we served with a sweet raisin jam or buttermilk in the Berber tradition. A delicious vegetarian and vegan option featuring seasonal vegetables.
Seffa itself Fine Vermicelli Noodles Chaariya This is the foundation. The noodles or couscous are repeatedly steamed in a couscoussier (a two-tiered steamer) to achieve a light, fluffy, and non-sticky texture. This steaming process is crucial for the dish’s characteristic consistency.Butter: Incorporated into the steamed noodles/couscous for richness and flavor. and chewiness.
Rfissa: A rich and comforting dish made with shredded msemen (Moroccan flatbread) soaked in a chicken and lentil stew, flavored with fenugreek and saffron. Often served to new mothers.
Mechoui: A whole roasted lamb or sheep, slow-cooked until incredibly tender and falling off the bone. It’s a celebratory dish, often served at weddings and large gatherings, and traditionally eaten communally with hands.
Moroccan Brochettes:Brochet es are typically served hot off the grill.They might be accompanied by bread (khobz), a simple salad, or sometimes even Moroccan fries.Often, a side dish of cumin and salt is provided for dipping the grilled meat.
Tangia specialty of Marrakech, this is a slow-cooked lamb or beef chicken dish traditionally prepared in a terracotta urn (also called a tanjia) in the ashes of public ovens. The meat becomes incredibly tender and infused with spices like saffron, cumin, and preserved lemon.
dessert
Kaab el Ghazal (Gazelle Horns
These are perhaps the most iconic Moroccan cookies. They are crescent-shaped pastries with a thin, delicate dough wrapped around a fragrant almond paste filling, typically flavored with orange blossom water and cinnamon
Chebakia
This is a truly unique and intricate pastry, especially popular during the holy month of Ramadan. Chebakia is made from a dough that is twisted into a beautiful flower or rose shape, deep-fried until golden, and then immediately plunged into hot honey, often infused with orange blossom water.
Fruit Salad Moroccan fruit salads a delightful and refreshing way to enjoy the country’s abundant produce. Unlike some Western fruit salads that might rely heavily on creamy dressings, Moroccan versions typically emphasize the natural sweetness and vibrant flavors of the fruit, often enhanced with aromatic spices and floral waters
The Essence of Orange à la Cannelle The beauty of this dessert lies in its simplicity. It highlights the natural sweetness and juiciness of fresh oranges, elevated by the warm, aromatic notes of cinnamon and often the delicate floral fragrance of orange blossom water.