Le Tobsil

MarrakechMedina, Bab Ksour – R'mila

Traditional Moroccan feast in a candlelit riad, Bab Ksour medina

  • Open Wed–Mon, dinner from 7:30 PM
  • Closed July & August
  • Live Gnaoua musicians nightly
  • Featured in '1000 Places to See Before You Die'
Le Tobsil — meaning 'dish' in Arabic — is a celebrated culinary institution hidden deep in the backstreets of Marrakech's medina near Bab Ksour. Housed in a beautifully restored riad owned by Christine Rio, the restaurant serves an exclusively set-menu dinner that unfolds across multiple traditional Moroccan courses. Guests are escorted through narrow alleyways to an unmarked wooden door that opens onto a candlelit courtyard with ochre walls, rose-petal-strewn tables and live Gnaoua musicians — an experience widely described as one of the most atmospheric in Morocco.

Menu

  • The meal opens with an array of 11–13 Moroccan cold and warm salads served with freshly baked bread.
  • A flaky pastilla follows — traditionally made with pigeon or chicken, dusted with powdered sugar and cinnamon — or a vegetarian version on request.
  • Main courses include a classic chicken tagine and a slow-cooked lamb shoulder, typically accompanied by aromatic couscous.
  • Dessert features poached pear in orange sauce and sweet pastilla filled with almonds and rosewater, closing with traditional mint tea.

Location

Marrakech

Directions

Opening hours

  • Monday19:30 to 23:45
  • TuesdayClosed
  • Wednesday19:30 to 23:45
  • Thursday19:30 to 23:45
  • Friday19:30 to 23:45
  • Saturday19:30 to 23:45
  • Sunday19:30 to 23:45

FAQs

Menu highlights at Le Tobsil include:

  • The meal opens with an array of 11–13 Moroccan cold and warm salads served with freshly baked bread
  • A flaky pastilla follows — traditionally made with pigeon or chicken, dusted with powdered sugar and cinnamon — or a vegetarian version on request
  • Main courses include a classic chicken tagine and a slow-cooked lamb shoulder, typically accompanied by aromatic couscous
  • Dessert features poached pear in orange sauce and sweet pastilla filled with almonds and rosewater, closing with traditional mint tea

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