Thai Three Seasons 
Perfumes of turmeric and cinnamon, cobalt blue hues and foreign music that echoes in the air: you are not in Marrakech, but in Milan, in the heart of Porta Venezia, at the Riad Majorelle Bistrot. Here, the El Mafdoul sisters prepare typical Moroccan cuisine every day, in a completely magical and unexpected atmosphere.
It is precisely in this small place, with just under ten tables, that lovers of Middle Eastern specialties pour in every day, looking for genuine, homemade yet refined flavors. You’ll feel immediately on vacation in this Saharan oasis, where everything, from the Berber ceramics that triumph on the walls, to the cushions of African colors, recalls those days spent in the colorful Djemaa el-Fnaa Square and the walks through the alleys of the Jardin Majorelle.
The best part? Obviously the food. The menu is not very extensive, but be assured that the kitchen will exceed all your expectations, giving you a culinary experience worthy of a real Riad. From appetizers to desserts, you are kidnapped by curiosity and would like to try everything. Open the dance with the emblematic chickpea hummus with the addition of pomegranate and avocado, the traditional Zaalouk, a cream of smoked aubergines, green olives and coriander, and the very typical Bstilla, a crunchy savory pie prepared with filo pastry garnished with chicken, cinnamon, sugar, saffron, toasted almonds and peanuts: an explosion of flavors. And then halal meats and lentil soup, all accompanied by a delicious turmeric bread and a very soft focaccia that arrives on the table still steaming.
Afterwards you are spoiled for choice. Couscous and Tajine are the stars in the kitchen, prepared by the sisters according to the traditional recipe, but with a creative touch that never hurts. Green light to meat, fish and vegetarian dishes that have little to envy to the popular Kasbah inns. We tried chicken and beef Tajine, turmeric couscous with sweet and sour vegetables and cuttlefish ink with mussels and clams. The verdict? 10 and praise, the meat is soft and succulent and the spices are well dosed.
At this point, you might think you are already satisfied. You are wrong. The view of the dessert counter will make you change your mind and you cannot help but compose your “saucer” personally, with the risk of having to linger for a long time at the sight of all those golden pastries. Our choice fell on dates flavored with cinnamon, Kaab el Ghazal pastries, filled with almond paste and Halwa Chebakia pastries, fried in honey and sprinkled with sesame seeds, rigorously accompanied by the characteristic mint tea that makes the final truly godurioso.
In short, there is no longer a need for long journeys, because authentic Morocco is around the corner, at the Riad Majorelle Bistrot.
