Breakfast every morning, and dinner if you ask for it. Both are cooked in the riad's own kitchen and carried out to wherever you would rather be sitting — beside the pool in the courtyard, or upstairs on the roof.
Breakfast is included with every stay, and it is the traditional one: msemen, the flaky griddle bread pulled and folded by hand, and beghrir, the semolina pancakes full of little holes that soak up butter and honey. Alongside them, bread still warm from the morning, eggs cooked how you like them, yoghurt, seasonal fruit, and small dishes of jam, honey and olive oil.
To drink, orange juice pressed that morning, coffee, and mint tea poured from a height. Tell us the night before where you would like it — by the pool in the courtyard, or up on the roof terrace while the medina is still cool and quiet.
Dinner is cooked in the house, from whatever came back from the market that day. The tajine is the heart of it — lamb with apricots, prunes and almonds, or chicken with preserved lemon and olives, cooked slowly in the clay pot it is carried to the table in, so the lid comes off in front of you.
There is couscous too, rolled and steamed the long way and served under its vegetables and broth. Before either, the cooked salads Morocco starts a meal with — zaalouk, taktouka, carrots with cumin. Afterwards, fruit and mint tea, for as long as you want to sit there.
Dinner is prepared to order rather than kept waiting, so let us know earlier in the day. Vegetarian and other dietary needs are no trouble at all with a little notice.
One evening's menu, as an example. What comes out of the kitchen follows the market and the season.