Our Menu
Fresh from the sea · Crafted for the soul
The Heritage Rfisa
"Every strand of saffron tells a story of the Rif mountains. This season, we pair our slow-braised heritage chicken with mountain thyme and wild honeycomb for an unparalleled depth."
Starters & Salads
Light, vibrant beginnings — from the garden and the shore.
Smoked aubergine and tomato salad with garlic, cumin, and olive oil. A Moroccan classic.
Roasted green pepper and tomato salad spiced with cumin and paprika, served warm.
Crispy warqa pastry filled with spiced shrimp, vermicelli, and herbs — a coastal twist on tradition.
Mediterranean oysters grilled in their shell with garlic butter and a squeeze of preserved lemon.
House-baked khobz and msemen with argan oil for dipping, warm from the oven.
Thinly sliced poached octopus with lemon oil, capers, and black salt. A Mediterranean essential.
Seafood Mains
The heart of Tres Forcas — sourced fresh each morning from local fishermen.
Whole Mediterranean sea bass grilled over olive wood with charred lemon, capers, and argan oil.
Tiger prawns in our signature chermoula of cilantro, cumin, smoked paprika and preserved lemon — seared to perfection.
Lobster, jumbo prawns, clams, and calamari — the full bounty of the Nador shores on one magnificent plateau. For two.
Saffron-gold broth with mussels, sea bream, and shrimp. Served with crusty khobz bread.
Crispy fried calamari with house-made aioli and a wedge of lemon. Mediterranean street-side classic.
Fresh tagliolini with local blue crab, cherry tomatoes, white wine, and herbs.
Grills & Roasts
Over charcoal and olive wood — the ancient art of the fire.
Brochettes, merguez, kefta, and chicken thigh on a charcoal bed — served with Moroccan sides.
Whole grilled chicken marinated in charmoula overnight, served with fries and salad.
Spiced lamb kefta skewers with parsley, onion, and ras el hanout — grilled to a perfect char.
Split langoustines grilled with garlic, herbs, and lemon butter — simply extraordinary.
Tagines & Slow Cooked
Patience, spice, and forty years of perfecting the slow flame.
Our house signature — slow-cooked chicken with lentils, smen, fenugreek, and seasonal spices on msemen.
Sea bass and vegetables in a chermoula-based tagine sauce — served in traditional earthenware.
Tender lamb with preserved lemon and olives — the timeless Moroccan classic done with respect.
Sweet-savoury harmony of chicken, prune, almonds, and honey — a festive Moroccan treasure.
Desserts & Pastries
A sweet conclusion to an extraordinary journey.
Honey-glazed sesame pastry served with a pot of Moroccan mint tea. The perfect finish.
Classic crème brûlée infused with Moroccan orange blossom water and a caramelised crust.
Thousand-hole Moroccan pancakes with warm honey-butter caramel sauce. Comfort elevated.
Seasonal sliced fruits with a rosewater and honey dressing. Light, refreshing, elegant.
Drinks & Beverages
From the mint fields to the sea — our finest pours.
A pot of premium gunpowder tea with fresh spearmint and a generous pour of sugar.
Spiced with cardamom and ras el hanout — rich, warming, unforgettable.
Freshly squeezed orange, lemon-mint, or mixed fruit — a glass of Moroccan sunshine.
Creamy Moroccan-style blended avocado with honey and milk — a classic café indulgence.
Sidi Ali natural mineral water — still or sparkling.
Dried lemon verbena steeped to a golden, fragrant herbal tea. Digestif supreme.