Breakfasts are of the simple, Moroccan variety and include: Eggs, freshly baked semi-leavened bread accompanied by jam, cheese and a selection of seasonal fruits. The Orange juice is freshly squeezed and the freshly ground coffee is excellent.
Breakfast is served in the family sized dining room or on the roof terrace with panoramic views across the straights of Gibraltar...the perfect way to start the day.
After a hard days sight-seeing or bargaining in the souks what better way to relax than with a traditional Moroccan tea, we offer a delicious selection of home baked cakes and traditional pastries.
Dinner at LaTangerina is a more traditional, home cooked, family type of experience. Evening meals might kick off with a soup – harira – followed by a lamb, chicken or beef tagine or perhaps Farida’s mother’s homemade pastilla. There will be a fresh fruit salad or oranges with cinnamon for desert and coffee is included.
We only prepare on order, so please reserve in advance.
Some traditional Moroccan dishes:
Harira is Morocco’s famous tomato and lentil soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, celery and onion.
The word "tagine" refers to the succulent dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit.
Baisar is a popular, economic Moroccan dish, it's light, digestible, it can be served as entree or as main dish. The soup is wonderful on cold days.
Pastilla is a sweet and savoury Moroccan pie, most commonly filled with pigeon meat, dusted with icing sugar.
Couscous is a grain-like form of pasta made from semolina flour, the same flour used to make pasta. It’s very common throughout the Mediterranean and North Africa. In Morocco it’s often served with dried fruits and nuts and lots of mysterious aromatic spiciness.