Rfisa Tres Forcas
Slow-cooked chicken with lentils, smen, fenugreek and spices on msemen bread — our house icon for 40 years.
Crafted with local catch, ancient spice, and forty years of mastery
Slow-cooked chicken with lentils, smen, fenugreek and spices on msemen bread — our house icon for 40 years.
Whole Mediterranean sea bass grilled over olive wood, with charred lemon, capers, and cold-pressed argan oil.
Lobster, jumbo prawns, clams, and calamari — the full bounty of the Nador shores on one magnificent plateau.
Tiger prawns in our signature chermoula of cilantro, cumin, smoked paprika and preserved lemon — seared to perfection.
Saffron-gold broth teeming with mussels, sea bream, and shrimp — served with crusty Moroccan khobz bread.