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4worldlovers: The Marrakech is one of the first original Moroccan restaurants in California. The restaurant is furnished with cozy low couches and large decorative ornate pillows. The rooms are softened by tapestries covering the walls and ceilings. This decor creates an atmosphere of comfort and leisure.

The meal is a 5 course feast served with fresh home baked bread. This is more than just a meal; you can give over an entire evening to this relaxed and unique dining experience.

Your full meal at Marrakech includes delicious Maghreb Salad, Harira (lentil soup), Bastilla (an amazing pastry-like dish, vegetarian or chicken), your choice of exquisite Moroccan entrees, freshly brewed sweetened mint tea, and Baklava pastry. Your Moroccan meal is best eaten Moroccan style – using delicious, freshly baked bread as the ideal all-purpose eating utensil. To enhance your meal, we offer a wide selection of imported and domestic wine, beer, as well as a full bar.

Moroccan cuisine is a very diverse cuisine with many influences. The reason being the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean, African and French influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Moroccan food always tastes better when eaten Moroccan style: using your three fingers (Thumb, Index and Middle) to dip or scoop with bread. The soft crusted Moroccan bread is highly absorbent and acts as a “fork” for conveying food when eating with one’s hand. At Marrakech restaurant, we make our bread with the simplest ingredients: flour, salt, sugar and yeast. We bake your bread daily and serve it fresh with our dinners.

Only a handful of spices, herbs and aromatics are necessary to make mouth-watering Tagines. But the variety of spices used in Moroccan cuisine is actually quite extensive. The spices you'll encounter most frequently in our recipes are used extensively in Moroccan cuisine. Common spices include Karfa (cinnamon), Kamoun (cumin), Skingbir (ground ginger), Libzar (pepper), Chawniya (paprika), Anis seed, Sesame seed, Kazbour (cilantro), Maadnous (parsley), Zaafrane (saffron), Touma (garlic), Basla (onions), Hamed mrakkad (preserved lemons), Zitoun (olives) Zit Lbaldiya (olive oil), Barkouk (dried prunes), Zbib (rasins) and Likama (mint).

Moroccans use both Orange blossom water and Rose water in cakes, confections, fruit salads, deserts and also to perfum themselves for good luck or to simply leavea flowery scent on thier hands after dining.

Marrakech Restaurant offers nightly belly dancing shows 7 days a week. The first show starts at 8:00 pm and the second at 10 pm. On Saturday, belly dance shows are accompanied with a live band.