Restaurant Dunes Luxury Camp
Welcome to Dunes Luxury Camp Restaurant. Moroccan cuisine is influenced by many other cultures over the centuries. it is typically a mix of Arabic, Andalusian, and Mediterranean cuisines with a slight European and Subsaharan influence.
We welcome you to share our knowledge and experience in Erg Chebbi desert at Dunes Luxury Camp, so come to the deep South of the Moroccan desert to make your dream
Morocco produces a large range of Mediterranean fruits, and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil, and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.
Sumptuous Moroccan and continental meals Veg and non-veg; many fresh vegetables are garden Bed tea, breakfast, lunch, high tea, soup, dinner, Well-trained staff to attend to your needs.
At Dunes Luxury Camp Restaurant, we offer you an excellent choice of food options, so that at any time of the day, you feel comfortable sitting with us to sample local food or simply to take a glass.
We represent the authentic flavors of Moroccan cuisine. We offer the best local and seasonal dishes. Our dishes are famous for their simplicity and respect for the product. Who prepares fantastic local dishes in a contemporary style.
Traditional Tea & Soup
Moroccan cuisine reflects the complex history of the country and the different populations that settled there. Tagine and Harira come from the Berbers, the first inhabitants of the region. The Bedouins brought the dates, the milk, the cereals, and the bread while the Moors introduced the olive oil, the almonds, the fruits, and the herbs. The Arabs brought spices, not to mention the British who, in the eighteenth century, imported the famous tea.
great combination of textures – chewy bulgar with crisp veg and herbage – as well as the nuttiness of the argan oil and low-level spice. You can bolster this from being a salad to a complete light lunch by serving with warm flatbread and a couple of bowls of yogurt and olives. It’s also great with lamb chops.
Berber Pizza “Madfouna”
Traditionally baked in the sands of the Sahara, Moroccan Madfouna is locally joked as being the Berber take on pizza and is sliced into pieces to be shared among many.
Khlea is a type of dried meat. For breakfast, it is paired with fried eggs for a delicious combination of textures and flavors. As with most meals in Morocco, it is served with thick chunks of bread. A glass of freshly squeezed orange juice, mint tea, milk, or milky coffee is perfect for washing breakfast.