As we whiled away the evening, we could hear the sounds of cooking. Peeking into the modern and clean kitchen, we saw three women cooking up a storm. Most wasn't for us though -- some big parties are coming in the next few days. You can see one of the women working a mortar and pestle.
Dinner lived up to expectations. Again, the highlight was the mezzes (pictured) -- baba ganoush, stewed tomatoes flavored with lemon juice and salt, salted cucumbers over a bed of lettuce, and bread. For the entree, I had a chicken with olive and onion tagine. The chicken was so tender that it melted off the bones. Sudha had fried brochettes filled with something like a cole slaw mixture. As seen in the picture, the presentation is quite well done. Dessert was a fruit salad with cut bananas and apples drizzled with orange juice.
Here are a few pictures of our riad. The central courtyard is the highlight. The ceiling are 50 feet high. All of the rooms look in on it. Off of the courtyard are little alcoves for lounging and eating. In the back is a small gardem with roses and jasmine. (Hence the name of the hotel, Riad au 20 Jasmins.)
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