Abdou was born in the Ourika Valley, near Marrakech, amid red mountains and golden barley fields. In his family, there were no recipe books – cooking was learned by watching, tasting, and listening to the hands of mothers and aunts kneading, simmering, and preparing.

For him, cooking is a living memory of a generous, rural Morocco where tagines slow-cook over the fire, tomatoes are crushed in a mortar, and spices are never used alone, but always with purpose.

Moroccan Cuisine Full of Emotion
Now working at the charming Riad Eucalyptus, Abdou has never forgotten the gestures he learned as a child. He cooks as if telling a story: tagines with slow-cooked vegetables, seven-vegetable couscous, melting pastilla, comforting harira… each dish is a tribute to Berber family cooking.

And if you step into the kitchen, he may just share why cumin never stands alone without olive oil, or how his mother could tell, by smell alone, when a tagine was perfectly cooked.

Why reinvent Moroccan cuisine, already so subtle and full of flavour? To follow a trend?

In a world that’s increasingly uniform, we value food that evokes emotion – deeply rooted in Moroccan culinary traditions, yet sought after by modern travellers craving authenticity. Not the postcard tagine, but the true taste of the bled.

At Riad Eucalyptus, every meal is an experience – a tribute to the real Morocco: generous, vibrant, and heartfelt.

- Burrata salad with basil and tomatoes
- Avocado toast with side salad
- Moroccan-style burger with mild spices
- “Bled” spaghetti bolognese
- Orange flavoured Moroccan salad
- Chef’s Moroccan inspiration of the day
- Golden fries, homemade pastries, dessert of the day, fresh fruit juices

A holiday-style dining experience in Essaouira: fresh, generous, and effortlessly relaxed.