Le Douar

MarrakechRooftop Moroccan heritage dining at M Avenue, Hivernage

  • Rooftop Meydene, M Avenue, Hivernage
  • 130 seats
  • Kitchen run by Dadas (traditional women cooks)
  • Open daily lunch & dinner
  • 460 parking spaces on-site
Le Douar is a rooftop Moroccan restaurant perched atop the Meydene building on M Avenue in Marrakech's Hivernage district, offering an immersive open-air dining experience inspired by the Moroccan countryside. The kitchen is run by a team of Dadas — traditional Moroccan women cooks — who prepare heritage recipes passed down through generations, using fresh seasonal produce from local suppliers. Signature dishes include the royal pigeon pastilla, Marrakchi veal tanjia, a seven-vegetable couscous doukkali, and seafood pastilla. The restaurant seats 130 guests across terrace areas styled as a Moroccan village, with views over M Avenue.

Menu

  • Royal pigeon pastilla — a flaky pastry filled with slow-cooked pigeon, almonds, and aromatic spices, dusted with cinnamon sugar
  • Marrakchi veal tanjia — slow-braised veal shank cooked in a traditional earthenware jar over embers, a centuries-old Marrakech street dish
  • Seven-vegetable couscous doukkali — a heritage couscous preparation from the Doukkala region, served with seven seasonal vegetables
  • Seafood pastilla — a sweet-savoury pastry filled with shrimp, fish, and vermicelli
  • Bissara — traditional broad-bean purée with cumin and olive oil
  • Kebda mchermla — marinated liver with chermoula, a classic Moroccan starter

Location

Marrakech

Directions

Opening hours

  • Monday12:00 to 16:00 · 19:00 to 00:00
  • Tuesday12:00 to 16:00 · 19:00 to 00:00
  • Wednesday12:00 to 16:00 · 19:00 to 00:00
  • Thursday12:00 to 16:00 · 19:00 to 00:00
  • Friday12:00 to 16:00 · 19:00 to 00:00
  • Saturday12:00 to 16:00 · 19:00 to 00:00
  • Sunday12:00 to 16:00 · 19:00 to 00:00

FAQs

Menu highlights at Le Douar include:

  • Royal pigeon pastilla — a flaky pastry filled with slow-cooked pigeon, almonds, and aromatic spices, dusted with cinnamon sugar
  • Marrakchi veal tanjia — slow-braised veal shank cooked in a traditional earthenware jar over embers, a centuries-old Marrakech street dish
  • Seven-vegetable couscous doukkali — a heritage couscous preparation from the Doukkala region, served with seven seasonal vegetables
  • Seafood pastilla — a sweet-savoury pastry filled with shrimp, fish, and vermicelli
  • Bissara — traditional broad-bean purée with cumin and olive oil
  • Kebda mchermla — marinated liver with chermoula, a classic Moroccan starter

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