Gallery — Maison Zellige

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Maison ZelligeMarrakech · est. 1987

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The Maison Zellige courtyard at 18:20, lanterns lit and tables laid under the orange trees — RoomsThe courtyard, 18:20

Lamb shoulder after twelve hours in the embers, served with smoked aubergine — FoodLamb, twelve hours

Chef Idriss Benali working over the olive-wood fire pit — KitchenIdriss at the pit

The rooftop bar at Maison Zellige, bottles backlit against the Marrakech sky — RoomsThe roof bar

Saffron barley finished with brown butter and dry-aged sheep's cheese — FoodSaffron barley

Guests around a full table during the second sitting on a Saturday night — PeopleA Saturday, second sitting

Essaouira bream grilled over vine cuttings with green olive and fennel — FoodBream over vines

Crates of vegetables from Aït Ourir arriving on a Tuesday morning — KitchenTuesday delivery

The dining room laid and empty in the half hour before service — RoomsBefore doors

Head chef Naima Ouazzani calling orders from the pass — PeopleNaima on the pass

The orange blossom tart, cold custard in warm pastry, forty made each night — FoodOrange blossom tart

The long communal table set with bread, olives and glassware — RoomsThe long table

Salma Bennis choosing a bottle in the Maison Zellige cellar — PeopleSalma, cellar

Forty-day dry-aged Atlas beef with argan emulsion and burnt onion — FoodForty-day beef

The courtyard in winter under its retractable cover, heaters lit — RoomsWinter courtyard

Trays of barley koji and jars of pickles in the ferment room at half past eight — KitchenFerment room, 08:30

Press & media

Need images?

High-resolution files, chef portraits and the current menu are available to press on request. Write to Omar and he will send a link the same day.

press@maisonzellige.example

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