Menu highlights
- Rfissa with farm cockerel in the Fez tradition
- Dafina (Skhina), a slow-cooked Moroccan-Jewish dish
- Couscous with seven vegetables and t'faya
- Grilled octopus with celeriac
- Green lentil cream with pan-fried foie gras
FEZ · RESTAURANTS
L'Amandier
Rooftop fine dining at Palais Faraj, overlooking the Fes el-Bali medina
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FezRestaurants
L'Amandier, Fez
Rooftop fine dining at Palais Faraj, overlooking the Fes el-Bali medina
L'Amandier is the rooftop fine-dining restaurant of Palais Faraj Suites & Spa in Fez, set on the top floor with a panoramic terrace over the UNESCO-listed Fes el-Bali medina. It serves refined Fassi (Fez) cuisine — a blend of Arab, Jewish, Berber and French influences drawn from the palace traditions of Fez — alongside Mediterranean dishes. The adjacent Golden Bar pours cocktails and Moroccan wines with live jazz over the medina.
Why eat here
- L'Amandier is the rooftop fine-dining restaurant of Palais Faraj Suites & Spa in Fez, set on the top floor with a panoramic terrace over the UNESCO-listed Fes el-Bali medina.
- It serves refined Fassi (Fez) cuisine, a blend of Arab, Jewish, Berber and French influences drawn from the palace traditions of Fez.
- The menu pairs Moroccan dishes with Mediterranean plates, and meals are matched with Moroccan wines.
- Chef de Cuisine Mohammed Achoual sources locally, using regional olive oil, farm ducks and local cheeses.
- The adjacent Golden Bar serves cocktails and live jazz from 7pm to midnight, with views over the medina.
Cuisine
- Fassi (Fez) fine dining and Mediterranean, served on a rooftop terrace
Opening hours
- Open daily 12:00–22:00; the Golden Bar runs 7pm to midnight
Best time
- Come at sunset or in the evening for the panoramic medina views and live jazz; book a terrace table in the warmer season
How to combine
- L'Amandier sits at Bab Ziat on the southern edge of the Fes el-Bali medina, reachable by car with a lift to the rooftop; pair dinner with a drink at the Golden Bar
Location
FezFAQs
Menu highlights at L'Amandier include Rfissa with farm cockerel in the Fez tradition, Dafina (Skhina), a slow-cooked Moroccan-Jewish dish, Couscous with seven vegetables and t'faya, Grilled octopus with celeriac, and Green lentil cream with pan-fried foie gras.
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