Dine in an art-deco-fabulous black-and-white riad on reinvented Moroccan salads and aromatic, meltingly tender lamb and duck, all presented in neat circles by stylishly suited waiters.

The Moroccan salads, thick harira soup, a savory and sweet tajine of slow-cooked lamb with dates or chicken with fresh, local olives, and a light cream pastilla are fantastic.

The fixed-price, five-course meal ($50) encompasses traditional Moroccan salads (a bit like tapas), pastilla, tagine, couscous and dessert.

Most stretch out, waiting for the 1 o'clock terrace buffet: 25 Moroccan salads, char-grilled fish (fresh every day from Agadir), chicken or lamb kebabs, tajine of hot vegetables and bulgur.

A fixed menu includes Moroccan salads, leg of lamb, chicken tajine, custard pastry, aperitifs and wine at $140 for two.

After the ceremony, the guests feasted on delicacies like flying fish roe, a collection of Moroccan salads and Peruvian blue potatoes, and they danced to an 11-piece jug band.

Briouats, crisp paper-thin triangular packets of puff pastry filled with chicken and saffron, were savory delights, while a small Moroccan salad of cubed peppers, onions, cucumbers and tomatoes practically vibrated with flavor.

Another good option is the combination platter, holding a smoky roasted eggplant puree called baba gannouj, falafel, tabouleh, Tunisian-style eggplant salad and mixed Moroccan salad.

It starts innocently enough: a few buttery pastries and a tangy Moroccan salad, with some fresh-baked flatbread.

A good way to start is to share the combination platter, holding smoky roasted eggplant puree called baba ganoush, falafel, tabouleh, Tunisian-style eggplant salad and mixed Moroccan salad.