94-95 Derb Sakka, Arset Moulay Moussa, Marrakech Medina, Morocco 40040.  reservations@riadafrica.com

+212 (0) 524 427 639   |   +44 (0) 1428 605 833

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This website www.riadafrica.com is a trading name of Specialist Destinations Limited (Company No. 7024404). Specialist Destinations (U7736) is a member of the Travel Trust Association (TTA), offering customers 100% financial protection.  © by Specialist Destinations Limited 2017. All Rights Reserved.

One of the highlights of a stay at Riad Africa is the food.  Our Moroccan chef, Fatim-Zahra, is very experienced having prepared typical Moroccan dishes for many years.  Whether you take a light lunch or dinner you’ll enjoy a mouth-watering culinary experience.

Table d’Hôte Menu

The majority of ingredients are fresh products. All meat, vegetables and fruit are purchased directly from sellers in the nearby market as part of our responsible tourism ethos in support of the local community.

Local spices are of course available in abundance in Morocco and add real flavour to our meals. From briouate to pastilla, from salads to soups, from tanjia to tajines, we invite you to taste our Moroccan menu to experience the best flavours of Morocco. 

Table d’Hôte Menu

A La Carte Menu

If you are travelling with your family, and perhaps your kids are fussy eaters, our a la carte menu offers a choice of 'child-friendly' international favourites.

If your preference is  vegetarian, just look out for the (v) symbol on our a la carte menu.

For any other food preferences such as vegan, or if you have any food allergies, just let us know in advance. Our team will take care of you!  

A La Carte Menu

Groups & Special Events

We regularly cater for large groups and special events. Our roof terraces and restaurant can comfortably accommodate groups of up to 60 guests. We specialise in providing lively and fun evenings for groups with a Moroccan banquet of delicious typical local food accompanied by live local musicians and dancers on request. 

Christmas and New Year menu's are currently in preparation and will be published by 31st October.