One house, in one city, has shown what a Moroccan restaurant can be. We're looking for partners who want to bring the same house to theirs.
The recipes travel. The training travels. The room, the tea ceremony, the bar programme and the evenings all travel.
What doesn't travel is compromise. Every Taste of Morocco is staffed by people who grew up with this food and this way of hosting, cooks from the same recipes, and runs the same calendar of evenings that fills the room on the nights that pay the rent.
Recipes, suppliers, spice blends and prep systems, documented. Two weeks of training in the founding house for every head cook.
The cocktail list, the wine relationships and the pricing model. The bar is where the margin lives, and we built it to be the reason people stay.
A calendar of nights that sell out: live music, the chef's table, the tea salon, seasonal feasts. Playbooks, run-of-show, musicians' contacts.
Membership, house accounts and gift experiences, with the systems to run them. Regulars who come back monthly, not once a year.
Figures shown are indicative and confirmed in conversation.
Tell us about you and your city. We'll tell you honestly whether it's a fit.
Spend a weekend with us: a Friday night, a chef's table, a morning in the kitchen.
We help you find and design the room. Arches, zellige, lanterns, a bar you can see from the door.
Recruiting and training, together. The head cook and the host train here before your doors open.
We're there. So are the first hundred members of your Circle.
We're deliberately selective. A short note is enough to begin.