Iconic Moroccan dining in a 1908 Andalusian palace, Rabat medina
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Rabat·Restaurants
Dinarjat, Rabat
Iconic Moroccan dining in a 1908 Andalusian palace, Rabat medina
Dinarjat in Rabat is one of Morocco's most celebrated traditional restaurants, set inside a noble residence built in 1908 in the historic Laalou quarter of the medina. Founded in 1990 by Rachid El Guennouni, the restaurant is run by Lalla Fatima whose recipes descend from her mother and grandmother. Guests are welcomed through a lantern-lit alley into an intricately tiled courtyard where live Andalusian oud music fills the air throughout the evening. The menu is a deep dive into bourgeois Moroccan cooking — pastilla, slow-cooked tagines, kedra, and couscous — executed with the precision of a culinary heritage passed down through generations.
Menu highlights
Harira — traditional Moroccan lentil and chickpea soup to open the meal
Pigeon and almond pastilla — the house's signature savoury-sweet starter in fine warqa pastry
Djaj m'chamel — chicken marinated in chermoula with preserved lemon and olives
Tagine d'agneau tfaya — slow-cooked lamb with caramelised onions and almonds
Couscous kedra — traditional Friday-style couscous with chicken and chickpeas
Pastilla au lait et aux amandes — milk and almond dessert pastilla
Why eat here
Dinarjat in Rabat is considered the city's finest traditional Moroccan restaurant, occupying a noble residence built in 1908 in the historic Laalou quarter of the medina.
The venue was founded in 1990 by Rachid El Guennouni and is helmed by Lalla Fatima, whose recipes come directly from her mother and grandmother — generations of bourgeois Moroccan cooking.
Live Andalusian oud music plays throughout the evening, making Dinarjat as much a cultural experience as a culinary one.
Ranked among the top restaurants in Morocco on both Best Restaurants Maroc and TripAdvisor (ranked #24–25 of 498–509 Rabat restaurants).
Cuisine
Traditional Moroccan haute cuisine (bourgeois kitchen)
MAD 330–940 per person (published on restaurantguru.com)
High-end fine dining category ($$$$)
Opening hours
Lunch: 12:30–14:30 daily
Dinner: 19:00–23:00 daily
Reservations strongly recommended — the gate may be locked; ring the bell on arrival
Best time
Dinner offers the full atmosphere — live Andalusian oud music, candlelit courtyard, and unhurried pacing
Avoid peak summer lunch (July–August) — the courtyard can be warm; evening is more comfortable
How to combine
Dinarjat sits steps from the Kasbah des Oudayas — combine dinner with a sunset walk along the ramparts overlooking the Atlantic
The Rue des Consuls antique market is a two-minute walk — worth browsing before your lunch reservation
Chellah necropolis and the Hassan Tower are a 15-minute walk through the medina for a half-day cultural loop
Location
Rabat
FAQs
Menu highlights at Dinarjat include Harira — traditional Moroccan lentil and chickpea soup to open the meal, Pigeon and almond pastilla — the house's signature savoury-sweet starter in fine warqa pastry, Djaj m'chamel — chicken marinated in chermoula with preserved lemon and olives, Tagine d'agneau tfaya — slow-cooked lamb with caramelised onions and almonds, Couscous kedra — traditional Friday-style couscous with chicken and chickpeas, and Pastilla au lait et aux amandes — milk and almond dessert pastilla.