This particular riad and the restaurant have become an extraordinarily luxurious oasis with fountains, ponds, courtyards and salons that take us to a bygone era of unmatched splendor and sophistication. Chef Moha Fedal--an alumnus of the prestigious Geneva Hospitality School–worked in Switzerland for 14 years. The cuisine auteur is considered the first chef to revisit traditional Moroccan gastronomy, and introduce new techniques, flavor profiles and presentations.
Fedal is today the greatest defender of Moroccan cuisine and considers his art part of the nation’s cultural heritage. Moroccan cuisine has enormous wealth and diversity due to the country’s interaction with other cultures such as the Berbers and Moors, the Middle East, the Mediterranean and other parts of Africa.
With exquisite presentations, Fedal’s restaurant offers a varied menu where diners quickly discover the essence Morocco, expertly fused with the flavors and textures of other world cuisines. The exquisite menu features dishes as suggestive as lobster with coriander juice, beef tenderloin, couscous Thai style, or duck breast with argan. This gastronomic selection plays with tradition and modernity in a way that is both respectful and amazing. In the words of the chef, “there came a moment when we realized that an Haute Moroccan cuisine was a real possibility.”
Under the premise of respect for centuries-old traditions infused with a modern sensibility, Dar Moha is a gastronomic gem at the foot of the Atlas Mountains. ■