Restaurant Leopard Marrakech

Slow-cooked chicken tagine with preserved lemon, green olives, and saffron-infused sauce. A Moroccan classic with rich, aromatic flavors.

Flaky warqa pastry pie filled with a medley of spiced seafood, vermicelli, and a hint of charmoula. A luxurious and savory delight.

A vibrant salad of diced tomatoes, cucumbers, red onion, and fresh herbs, dressed with argan oil and a squeeze of lemon. Light and invigorating.

Tender lamb skewers marinated in a blend of Ras el Hanout, paprika, and cumin, grilled to perfection. Served with a cooling mint yogurt dip.

Hand-rolled couscous served with a rich, slow-simmered broth, tender lamb or chicken, and a colorful array of seven seasonal vegetables. A truly regal and hearty dish.

Caramelized fig tart with a hint of orange blossom water, drizzled with local honey and served with a scoop of almond ice cream. A sweet Moroccan twist.