This isn’t the most stylish riad, but it has an established reputation for its fixed menu of nouvelle cuisine marocaine, ideal for tagine fatigue. Delicious adaptations of traditional dishes include a tiny melt-in-the-mouth pastilla (sweet pigeon pie) filled with a vegetable purée, and strawberries wrapped in wafer-thin pastry and rolled in ground almonds. Steer clear of the poky salons; head instead for the outside tables arranged around a small pool and shaded by lush banana palms. With the accompaniment of Andalusian lutes, these are where it’s at.