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Le Safran – Seasonal Menu

To start

Mushroom Velouté

130

Garnished with fenGarnished with fennel, golden mushroomsGarnished with fennel, golden mushrooms

<< Story >>, Gravlax Salmon

195

Gravlax-cured salmon fillet, beetroot with citrus A delicate green apple salad, pomegranate molasses

Marine Trio

190

Shrimp, octopus, and salmon marinated in dill and lemon Served with avocado and tangy fresh vegetables

Quinoa

140

Quinoa pearls in a “Tabbouleh” style, refreshed with mint and coriander,
Green apple, raisins, and a citrus emulsion

<< Story >>, Caesar

180

Heart of romaine with Caesar dressing and anchovy fillets confit in olive oil.
With chicken or With prawns or With smoked salmon

Richness of the Sea

Mediterranean Assortment

280

Fish fillets, shrimp, and octopus seared on the grill Carrot purée with citrus, fennel confit, and Swiss chard

Catch of the Day

270

Pan-seared fish fillet with olive oil and sage,
Celeriac purée and seasonal greens.

Prawns Pasta

220

Pasta simmered with prawns,
Creamy bisque sauce with a hint of lemon zest.

Taste of the Land

Chicken Supreme

230

Stuffed with mozzarella and sundried tomatoes,
Crispy polenta with parmesan cream, sautéed spinach.

Lamb Shank

285

Braised with fine condiments,
Creamy potatoes puree with butter.

Beef Fillet

285

Cooked in its own jus with balsamic reduction, “Forestière” mousseline,
Sautéed mushrooms.

Gluten-Free Pasta

190

With broccoli and basil pesto.

Wild Mushroom Risotto

210

Simmered with a mushroom cream, fresh cheese, and parmesan.

Moroccan Tradition

Fish Tagine

270

With fennel marinated in olive oil and coriander, anise-flavored sauce.

“Mhamer” Chicken

230

With olives and preserved lemon.

« Makfoul » Tagine

240

Slow-cooked lamb shank with Moroccan spices,
Served with caramelized tomatoes and onions.

« Marrakchia » Tanjia

240

Slow-cooked beef shank with cumin and preserved lemon,
Lightly enhanced with saffron pistils and Medina-aged butter,
Served with seasonal sautéed vegetables.

Cheeses

Cheese selection

230

Selection of three aged cheeses.

Sweets Gourmets

Pistachio Macaron

90

Pistachio cream,
Red fruit compote and raspberry coulis.

Cho’Bana

90

Chocolate ganache cake,
Banana compote with a blend of three spices.

« Story » Chocolate Fondant

90

Salted caramel ice cream.

Refreshing Lightness

90

Sliced seasonal fruits

Ice Creams & Sorbets

90

Coffee & Tea

Espresso

60

Nespresso

90

Wright teas selection

60

FAQ

Who is the Executive Chef at Le Safran?

Chef Youssef Zeroual has been Executive Chef since 2018. He’s from northern Morocco, trained at Institut de Technologie Hôtelière et Touristique in Salé, and was named “Chef of the Year” by the World Gastronomy Organization in 2021. He holds diplomas of excellence in gastronomy from WMCS England and Alain Ducasse.

Does Le Safran accommodate vegan and vegetarian diets?

Yes, Chef Youssef Zeroual creates dishes that cater to both vegan and vegetarian preferences. The menu features Mediterranean-inspired cuisine using locally sourced produce from nearby farms and markets in Morocco.

What is the dining philosophy at Le Safran restaurant in Rabat?

Le Safran focuses on “terroir & lightness,” using seasonal ingredients from local suppliers. The restaurant is committed to sustainability, supporting local farmers while reducing environmental impact. Each dish celebrates the rich flavors and abundance of Morocco’s local region.

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