Cream-striped fabrics spread across the ceiling, transforming the dining room at Marrakesh Moroccan Restaurant into a sultan's tent. Hanging metal lanterns and a string of colorful lights cast soft shadows on damask panels, and patrons perch on small pillows around low circular tables as they bask in Moroccan hospitality. Diners feast from a menu featuring delicacies such as lamb m’rouzia simmered in honey, cinnamon, nutmeg, and roasted almonds; braised cornish hen in preserved lemon and olives; and the national dish of Morocco, couscous topped with lamb or chicken, onions, chickpeas, and a seven-vegetable medley. Marrakesh Moroccan Restaurant's five-course Royale Feast Dinner highlights the chef's selections, and Moroccan beers and wine pair with dishes.
Though Kasbah’s dining room sits thousands of miles away from the deserts of North Africa, one would hardly know based on the food itself. Each dish owes its faithfulness to the restaurant’s chefs, who moved to Seattle from Casablanca but never stopped cooking the cuisine of their native land. Their menu reflects the diverse cultural influences that have been brought to bear on Morocco’s traditional cuisine, from recipes imported by Arabs and Jews to those of the country’s native Berbers. Kasbah also doesn’t skip a beat when it comes to cultivating a truly Moroccan sense of hospitality, welcoming all manner of humans to dine while banning spitting camels from the premises.