Dinner

CuisineTruly an eclectic style of cooking and preparationAlhambra’s culinary offerings are extremely diverse,thanks to centuries of cultural interaction.

With hint of Berber, Moorish, Mediterranean andArab influences, cooks in the royal kitchens of Fez,Meknes, Marrakesh, Rabat and Tetouan refined itover time and created the basis for what is knownas Moroccan cusine today.

TaginesIn Moroccan Cuisine are slow-cooked stews braised

at low temperatures, resulting in tender meatwith aromatic vegetables and sauce.

KabobsAll kabobs are served with grilled fresh vegetablesand Alhambra basmati rice topped with almonds.