The cuisine is flavoursome at this 40-cover eatery at the hotel of the same name, but the views are just as tasty. In the winter, diners feast on the intimate patio while in the warmer months dishes are served on the rooftop above the busy streets, against the backdrop of the faint-blue Atlas mountains further beyond. The food itself reflects the season, with the lamb couscous and duck foie gras reliable mainstays. And any guests wanting the secret to these toothsome dishes can get the inside knowledge at daily cooking classes.

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