Le Tobsil

Overview

Hidden in the medina near Bab Ksour, an old house serves a diffa, the multicourse Moroccan feast, as its one set menu. Guests sit on two levels around a courtyard, at tables laid with white cloths and big brass candelabra. The setting is intimate, with candlelight and rose petals, and Gnawa musicians play during dinner. On summer evenings the roof opens to let in the cool air. In winter the fireplaces are lit, one of them in a small salon. Christine Rio welcomes the guests and runs the restaurant with her team. The cooking is Moroccan, prepared by the house chef, Rabea. A diffa draws on the flavours of the Abbasid and Andalusian courts, and here it arrives course after course, more than most people can eat. Among those courses are a tableful of small salads, a pastilla, a tagine and a couscous. Aperitif and wine are included. It opens for the evening meal only.