Le Souk

Potted olive trees mark the entrance to this lively den of Moroccan cuisine. Start with savoury b'stilla, a pasty stuffed with duck, raisins and nuts, flavoured with orange-blossom water and sprinkled with cinnamon and powdered sugar. Don't fill up, though, as the first-rate tagines and couscous are enormous. The tagine canette (duckling stewed with honey, onions, apricots, figs and cinnamon, then showered with toasted almonds) is terrific. For dessert, try the excellent millefeuille with fresh figs, while sweet mint tea is poured in a long stream by a djellaba-clad waiter.