Paloma Blanca

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Lonely Planet review

The name is Spanish, but the lanterns, dishware and mosaic-top tables are straight out of a Marrakech souk. Try the starter of olives and brik (spicy tuna spread), mains of couscous and tajine (Moroccan stew) or mixed grills of spicy sausage, lamb cutlets and chicken. It's the only place in town to cook with smet, a specially aged butter.