El Jardín Menu
- Delicious, wholesome and sustainable
Chefs suggestions 27th. October to 9th. November
Every two weeks our head chef and restaurant manager Khadija Essaadi invites you to try a selection of chef's specials created by her and the Califa kitchen team.
Aubergine fans lightly spiced
Cream of green beans with cumin Moroccan style.
A sweet lamb neck tagine with almonds and currants. It is usually cooked during festive celebrations.
Chicken with tomato and okra
Chicken stew with tomato sauce, okra, coriander and Ras al Hanout served in a tagine. Accompanied by vine leaves filled with rice.
Poached pears in sherry wine served with vanilla ice cream
Hot or chilled - enjoy a soup in our garden.
The classic Morroccan vegetable & chickpea soup, slightly spicy
Shorbet adas lentil soup (V)
Classic moroccan lentil soup with fresh mint and paprika.
Chaouen lamb soup
A traditional soup from the Rif mountains with lamb, tomato, onion, bulgur wheat, pepper and a touch of ginger.
Super salads using the freshest local produce.
Palmyra Salad (V)
Aubergine, black garlic, greek yogurt and chilli with fresh basil, dill and tarragon
Tabulé Libanés (V)
A lebanese speciality of parsley, tomato, mint, onion & bulghur wheat.
Beetroot salad (V)
Grilled beet salad with whipped feta, hazelnut dukkah and caramelized orange with saffron.
A warm salad prepared with whole grain wheat, chicken, red & green pepper, fresh peas and cherry tomatos.
Red grapefruit, cherry tomatoes, walnuts, escarola & red lettuce, raisins and feta cheese.
Tomato, cucumber, labaneh cheese, black olives and za´atar
Classic starters from the Middle East. Try our mixed plates or fill your table with a bounty of dishes.
Mezze del Califa -‐ Our recomendation (V)
A selection of our favourite appetizers -‐ Falafel (2 pieces), Hummus, Babaganoush, Tabule, Feta cheese & Marrakesh salad.
Breuat, Malfouk, Crispy goat’s cheese warka, Taratour (cream of tahini, garlic and yoghurt), Manouri cheese grilled.
A warm salad of caramelised aubergine, tomatoes, pine nuts & fresh mint yoghurt.
Breuats (4 pieces)
Triangles of crispy ‘warka’ pastry filled with mincemeat spiced with Ras al-‐hanout and Taratour (cream of tahini, garlic and yoghurt)
Breuats with labaneh and wainuts (V)
Crispy breuats triangles filled with labaneh cheese and walnuts served with a za'atar sauce.
Lamb Kibbe (3 pieces)
A lebanese classic of croquettes of minced lamb with bulghur wheat, cumin, turmeric and a hit of cloves
Malfouk (2 pieces) (V)
Crispy roll stuffed with seasonal vegetables & lightly spiced.
Croquettes of chickpeas lightly spiced and served with a yoghurt sauce.
A middle eastern classic of vine leaves stuffed with rice & spices.
Cream of chickpeas with garlic, lemon, olive oil & sesame sauce.
A cream of smoked aubergines with yoghurt, garlic and lemon.
Specialities of the Chef
Classic favourites from the Califa kitchen.
Chargrilled Vegetables with grilled Manouri (V)
Seasonal local produce freshly prepared & served with grilled sheep’s cheese & a choice of yoghurt & apple sauces.
An oven-‐baked dish of minced beef, aubergines, rice and a mint yogurt sauce.
Saffron baked leg of lamb
Tender leg of lamb slow cooked with saffron, dried fruits and nuts
Pastela - One of Morocco’s most famous dishes
Fine ‘warka’ pastry filled with chicken, almonds & cinammon served with a sweet almond sauce.
Vegetarian pastela from the oven (V)
A Gujarati recipe with morroccan spices. Prepared with potatoes and peas and served with mango chutney.
Moroccan sardine balls with tomato and mussels
A classic fisherman’s dish from North Africa cooked in a sauce with coriander, cumin and spices.
Moroccan specialities cooked in a clay pot at low heat with aromatic spices.
A winter beef tagine with carmelised pumpkin, figs and walnuts.
Organic beef tagines with prunes and quail’s eggs.
Lamb and vegetable tagine
Slow cooked lamb with seasonal vegetables & almonds.
Chicken tagine with lemon
Prepared with Damascan lemons, olives & potato
Vegetable tagine withs seasonal local vegetables and almonds (V)
Prepared with seasonal local vegetables garnished with almonds.
Fatirat Lahmi of lamb with black garlic (H)
Lamb tagine with black garlic, fennel and pine nuts spiced with fresh ginger and white pepper. Topped with a pastry crust from the oven.
Tagra from Tangiers
Fresh ‘borriquete’ (red bass) slow cooked in a clay tagine with olives, lemon and red and green peppers. (Please ask for availability)
Morroccan style brochette of monkfish & tiger prawns grilled with red & green pepper. Served with rice and an almond and parsley sauce.
Sea bass kebab on the barbecue with Ras-al-Hanout spices
Served with rice and a prawn sauce.
This slow cooked North African favourite is served in a traditional clay ‘Tagine’ and served with steamed cracked wheat. Almost all of our vegetables (depending on season) are
Classic lamb Cous Cous
The traditional recipe. Slow cooked lamb with vegetables.
Beef & fruit Cous Cous
Prepared with ‘Retinto’ beef and compote of onions & caramelised raisins.
Arabic meatballs with cous cous lightly spiced with winter vegetables
Chicken Cous Cous
Organic chicken cous cous lightly spiced with winter vegetables
Cous cous of squid filled with spinach
Vegetable Cous Cous (V)
Our first quality meat is served with rice or potatoes and a garnish. Choose one of our sauces to accompany your dish.
Shish Taouk - Lebanese style chicken brochettes
Lemon marinated chicken with basmati rice, side salad & a mild curry sauce
Served with grilled potatoes, garnish & a choice of spicy or yoghurt sauces.
Entrecôte of Retinto beef with grilled potatoes
Organically certified beef from the province of Cádiz.
Lamb chops moroccan style with muhamarra
Served with basmati rice, a vegetable garnish and muhamarra sauce of red peppers and walnuts.
Iberian pork ‘Secreto’ cut
Fillets of acorn fed iberian pork from Andalucía with grilled potatoes.
Barbecue mixed grill
Our Morroccan barbecue special with a chicken brochette, lamb kebab, Iberian pork ‘secreto’, lamb chops and spicy ‘merguez’ sausages. Served with grilled potatoes, garnish and 3 sauces. (Also available as a half portion)
Lebanese style barbecued chicken *
A lebanese classic marinated with garlic & lemon. Served with basmati rice and an almond, garlic and parsley sauce. * Organic
Spicy minced beef on the barbecue served with rice, garnish and tahini sauce.
A selection of sauces
Harisa (spicy hot) / Green Pepper sauce / Pedro Ximénez (sweet sherry) / Almond, garlic and parsley / Apple and cinnamon / Yoghurt and mint / Taratour (tahini, garlic, lemon, yoghurt).
10.00% VAT included