Fez – Steps from Place Rcif, a wooden door opens to a tiled courtyard with a small fountain, carved cedar, hand-cut zellige, and delicate plasterwork.
The room feels calm after the bustle outside. Soft Andalusi music plays low, tables are set with clean linens, and staff welcome guests in Arabic, French, and English.
Climb one more level and you reach the rooftop, where the city’s roofs and minarets spread out under the evening light—an easy place to sit with mint tea and watch the medina change color.
Service and atmosphere
The menu is classic and comforting. Starters often include zaalouk (smoky eggplant), taktouka (tomato-pepper salad), briouates, and a seasonal green salad with good olive oil. Harira appears in cooler months or on request.
For mains, expect tagines like chicken with preserved lemon and olives, slow-cooked beef or lamb with prunes and almonds, kefta in rich tomato sauce, and couscous that arrives fluffy and fragrant. Pastilla is a house favorite: layers of crisp pastry with spiced chicken or pigeon, almonds, and a dusting of sugar and cinnamon.
Vegetarian diners have solid choices: a vegetable tagine with zucchini, carrots, peppers, and olives; couscous with seven vegetables; and salads to mix and match. If you prefer fish, ask for the special of the day’s—often a simple fillet with chermoula and lemon. Portions are generous without being heavy, and dishes lean traditional rather than experimental.
Prices sit in the medina’s mid to upper-mid range for a riad restaurant. As a guide, starters often run 30–60 MAD, mains 90–160 MAD, and desserts or fruit 25–45 MAD. Many guests choose a fixed three-course menu between 180–260 MAD, which keeps the bill predictable. Fresh juices and teas are common; if you have specific dietary needs, say so when ordering and the kitchen will usually adapt.
Finding the riad is part of the experience. From Place Rcif, follow signs or map apps through a short lane. If you get turned around, shopkeepers will point you the right way. The restaurant can arrange a meeting point at the square for first-time visitors. Plan a little extra time—arriving relaxed makes the meal better.
A few simple tips help: Pair a rich tagine (beef with prunes) with a bright salad or lemon-olive chicken to keep the table balanced. Ask for harissa on the side if you like heat and add it slowly so you do not bury the spices. Leave room for tea; it is part of the rhythm of a Moroccan meal, and especially on the rooftop it feels like the right closing note.
Riad Rcif Restaurant does not chase trends. It cooks the fundamentals with care, keeps the setting beautiful but lived-in, and treats guests with steady attention. For travelers looking for a first taste of Fez’s classics—and for locals who want a reliable, quiet dinner—it hits the mark: craft on the walls, comfort on the plate, and a terrace that makes you linger.
