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Tealights flickering against brassware and the low pulse of Moroccan music set the tone before you've ordered a thing. This intimate Yaletown restaurant tucks diners into nooks so cozy that a full house still feels like a private dinner, and the kitchen makes it hard to rush: flambéed dishes arrive tableside, belly dancers appear on weekends, and the chicken pastilla, crisp phyllo dusted with cinnamon and powdered sugar, keeps drawing people back.
The awards strongest first
- Michelin Guide Selected Restaurant
- Vancouver Magazine 2026 · Gold Medal · Restaurant Awards: Best African and Diaspora
- Vancouver Magazine 2025 · Gold Medal · Restaurant Awards: Best African and Diaspora
- Vancouver Magazine 2024 · Honourable Mention · Restaurant Awards: Best Middle Eastern
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Chicken pastilla
“Bite into a flaky chicken pastilla, a dome-shaped phyllo pastry stuffed with shredded chicken and blanched almonds.”
Michelin Guide -
Flambé rack of lamb
““Every dish has really improved since that era and some dishes now are at a whole new level, such as the chicken pastilla and flambé rack of lamb,” wrote one judge, and we’re inclined to agree.”
Vancouver Magazine, 2026 -
Slow-cooked lamb tagine
“to the slow-cooked lamb tagine enhanced with sticky-sweet figs and apricots”
Vancouver Magazine, 2025 -
Merguez
“to the made-in-house merguez braised in an electric harissa”
Vancouver Magazine, 2025
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