Our last two nights in Morocco are at the luxurious KASBAH TAMADOT, a magnificent mountain retreat developed by Richard Branson in an old kasbah once owned by a wealthy Italian. The grounds are full of gardens where spices and ingredients used in the kitchen are grown and many ingredients are brought from near and far in Morocco to offer up local cuisine and also a wide array of international dishes which could satisfy anyone, even on a longer stay.
As our meals have been mostly meat in Morocco, we both opted to head in the seafood direction and started with the Seafood Pastry with vegetable and saffron sauce. Moroccans know pastry and this was a huge purse chunk full of all kinds of fish and shellfish that easily could have been a main course. The sauce was divine and leaned French, but with saffron infused retaining its Moroccan flair. Our wine was another Vin Gris (have to shop for wine at the airport tomorrow) called simply Le Gris, Terres Gris La Ferme from Zaer made from Syrah and Tempranillo. It was perfect with the starter and even better with the main. I had the Rolled Fillets of Sole with Creamed Leeks and Spinach in Saffron. Rich, but simple and I yearned for those yummy veggies underneath. Will had the gorgeous Grilled Sea Bream Fillet with peas, celery and EVOO.
Completely full, we skipped dessert and knew we had to order less so we could try the desserts the next night. Cookies and apricots and fruit were in the suite anyway. Be sure to check out all the fotos on FB...today we are off to ARMD, the highest Berber village in the Atlas Mountains for a visit with a local family for lunch!
