At Kan Zaman, chefs Youssef Dakroub and Kamal Jemmari craft a menu that blends Moroccan and Lebanese cuisines. Though their recipes come from faraway lands, they make use of the local fruits of the sea in dishes such as the catch of the day,
a combination of market-fresh fish and grilled shrimp. Their more traditional recipes include appetizers of hummus and baba ghanouj and plenty of lamb, roasted on kebabs or packed into merguez sausages and served atop steamed couscous in broth. To complement meals, the restaurant provides weekly entertainment in the form of belly dancing, which is significantly more exotic than traditional foot dancing.