Al Fassia
Fassi cuisine run by women, in Gueliz
4.5★3,051 reviews
$$Price
MarrakechGueliz
About this restaurant
Al Fassia has been run by women from Fes for over thirty years. The pastilla au pigeon and lamb with prunes are local benchmarks.
Data from Google Maps and social signals. Scores are algorithmic, not paid placement. How we rank
What to order
Pastilla
What you'll eat at Al Fassia
Al Fassia sits in the Moroccan kitchen tradition, which means the dishes below are what you should expect to see on its menu or on the tagine pulled out for the table in Marrakech.
Moroccan cooking is built on patience. The defining dishes are the tagine and the tanjia — clay pots that sit over charcoal for hours, turning lamb shoulder, chicken thighs, or beef cheeks into meat you can lift with a piece of bread. Saffron, cumin, preserved lemon, olives, prunes, and almonds do the heavy lifting. The best houses in Morocco refuse to rush any of it; tagines here are ordered early or pre-ordered the day before.
Alongside the slow pot you will find couscous, the Friday lunch of almost every household, steamed three times over broth until each grain stands separately under a canopy of seven vegetables. Pastilla, a Fassi specialty, wraps tissue-thin warqa pastry around pigeon or chicken with almonds, sugar, and cinnamon, finished with a dusting of powdered sugar that startles first-time eaters. Harira, the tomato and lentil soup poured into bowls at sunset during Ramadan, lives on menus year-round.
Bread is never optional. Khobz rounds arrive at every table and replace the fork for about half the meal. A pot of mint tea, poured from a height into small glasses three times over, is the universal closer. If the menu reads honest — tagine of the day, couscous on Friday, seasonal preserved lemons — you are in a real Moroccan kitchen, not a tourist adaptation. Ask what the house is proud of and order that.
