Moroccan Salad
50 dhFinely diced tomato, cucumber, onion and fresh herbs with olive oil and lemon.
Gluten-freeVegan
The menu
Everything is made in-house from the morning's market. Prices are in Moroccan dirhams (MAD).
Finely diced tomato, cucumber, onion and fresh herbs with olive oil and lemon.
Crunchy cabbage and carrot in a light, creamy dressing.
Crisp lettuce, grilled chicken, parmesan and croutons.
Tuna, egg, olives and garden vegetables.
Morocco's beloved tomato, lentil and chickpea soup, scented with coriander and ginger.
The morning market, simmered into a bowl.
A generous spread of warm and cool cooked salads — zaalouk, taktouka and friends.
Sweet-savoury filo pie with chicken, toasted almonds and cinnamon sugar.
Crispy filo triangles with spiced fillings.
Marinated, grilled over the flame, served with sides.
Tender beef, cumin salt, smoky and juicy.
The full grill: chicken, kefta and merguez sausage.
Market vegetables slow-cooked in clay with saffron and coriander.
Hand-rolled semolina steamed three times, crowned with seven vegetables — the dish on our photos.
Hand-rolled spiced meatballs in tomato sauce, finished with cracked eggs.
The classic of classics — chicken, preserved lemons, violet olives.
The classic vegetable couscous with tender beef or chicken.
Under a sweet-savoury crown of caramelised onions and raisins.
The mountain way — meat buried under a pyramid of vegetables.
Melting beef, caramelised prunes, toasted almonds, a whisper of cinnamon.
Marrakech's signature: beef confit for hours in an urn with preserved lemon, garlic and saffron.
The grand plate — couscous with the full parade of meats and vegetables.
A rare, slow-cooked speciality for the curious.
Golden, filled with cheese, served with fries.
Our own recipe, stacked and generous.
Crispy breaded chicken.
Fresh oranges, orange-blossom water, a dusting of cinnamon.
The Moroccan answer to chocolate spread — toasted almonds, argan oil, honey.
Gunpowder green tea, fresh spearmint, poured from a height.
The Marrakchi way.
Squeezed to order.
Thick, cold and generous — with a wedge of lime.
The Moroccan classic, creamy and rich.
The house secret — you'll have to ask.
Apple, banana, orange, grenadine syrup.
Lemonade, lemon, fresh mint.
Lemon, orange, lemonade.
Strawberry, lemon, lemonade.
Bigua has a dedicated gluten-free menu: tagines, tangia, grills, salads and omelettes built on vegetables, meat, eggs and olive oil — never flour. Tell us about your allergy when you sit down and the kitchen will guide you through what's safe today.
Finely diced tomato, cucumber, onion and fresh herbs with olive oil and lemon.
Tuna, egg, olives and garden vegetables.
The morning market, simmered into a bowl.
A generous spread of warm and cool cooked salads — zaalouk, taktouka and friends.
Marinated, grilled over the flame, served with sides.
Tender beef, cumin salt, smoky and juicy.
Market vegetables slow-cooked in clay with saffron and coriander.
Hand-rolled spiced meatballs in tomato sauce, finished with cracked eggs.
The classic of classics — chicken, preserved lemons, violet olives.
The mountain way — meat buried under a pyramid of vegetables.
Melting beef, caramelised prunes, toasted almonds, a whisper of cinnamon.
Marrakech's signature: beef confit for hours in an urn with preserved lemon, garlic and saffron.
A rare, slow-cooked speciality for the curious.
Fresh oranges, orange-blossom water, a dusting of cinnamon.
Prices include tax. Menu items and prices are updated regularly — dishes may vary with the season and the morning's market.