We serve farm-to-table meals at our bar and restaurant throughout the day with our kitchen overseen by Executive Chef, Aniss Meski of Mouton Noir. The fresh, seasonal vegetables, salads and aromatic herbs from our farm gardens are served in a Mediterranean family style. In addition to the olive oil harvested from our 400 olive trees, we craft our own hot sauces, jams and soft drinks including Kombucha and Ginger Beer.


We have curated a list of French and Moroccan wines, along with a selection of classic cocktails infused with Moroccan twists.

Drinks menu

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Sample Dinner Menu

Confit eggplant, truffle eggplant puree, tomato jam & herbs bread crumbs

Seabass ceviche, creamy citrus sauce, jalapeno, avocado & tortilla


Panfried seabream, argan pea purée, burnt leeks, puffed buckwheat

and lemon beurre


Pear Mousse with Miso

600.00dhs / 57 euro p/p  

Sample Lunch Menu

Beetroot salad, blackberry, lime & goat cheese mousse

Kale Cesar salad

Zaatar roasted carrots feta cream and honey

Farmhouse fish fingers


Casablanca Beer Roast Chicken with mixed garden leaves and sauteed potatoes with sundried tomato butter


Chocolate Brownie Sundae

450.00dhs/43.00euro p/p


Resident guests have a traditional Moroccan breakfast included with their stay, with juices, fresh fruit, crepes and breads served with local honey and homemade jams, a daily tajine with eggs from our hens and artisanal local cheese.

 About Chef Meski

Born and raised in Casablanca, Aniss Meski lived in Montreal for ten years before returning to Morocco to open Mouton Noir with his wife. Chef Meski is inspired by tradition and modernity to create his dishes. The singularity of his cuisine is to work with some forgotten produce, like Jerusalem artichokes and make them the star of the plate. Following the success of their downtown Marrrakech restaurant, Aniss and Stacy are bringing their talents to Farasha with a distinctly home style cooking.