旅館的餐廳就在天井三面墻的門洞后，很昏暗，主要依靠桌上的蠟燭照明。燭臺很高，是經手工雕琢的銅器。墻上的掛件不同于房間，是古老的織物。桌布和餐布非常別致，點綴著當地的手工刺繡，還有意繡上客人的名字，極其感人。當地產絲綢，但不是蠶吐出的絲線，而是從蘆薈中提取出來的，聽來覺得不可思議，當地人會跟客人特意說明他們的絲綢是從植物來的，而非動物。

餐廳里服務員送上的菜單是象征性的，只有兩頁紙，只是告訴你今晚吃什么，不是點餐用，主菜只有兩樣，Dajin和Couscous，憑主人喜歡選擇今天做其中一樣。前餐是幾樣精致小菜，都是摩洛哥的傳統(tǒng)菜肴，很可口，蔬菜和肉類都以燉制為主，配料很多。廚師當天上午就開始準備晚餐了，餐廳是不提供午餐的，集中時間準備晚上的正餐。開飯的時候，本就不多的幾個桌子早已座無虛席，人們一邊欣賞著身著傳統(tǒng)服裝、手拿傳統(tǒng)樂器的樂師邊彈邊唱，一邊品嘗著古老的菜肴，徜徉在這個古老、神秘的國度。

The hotel restaurant is behind the doorway of the three walls in the courtyard， which is very dim and mainly lit by the candles on the table. The candlesticks are tall and hand carved in bronze. The hangings on the wall are made with olden fabric， which is different from the room. The tablecloth and the dining cloth are special items， interspersed with local handmade embroideries with the names of the guests on it. Silk is is not produced by silkworms here， but extracted from aloe. Locals will tell the guests that their silk is extracted from the plant， rather than animals.

The menu brought by the restaurant waiters， consisting of only two pages， is symbolic and tells you what to expect tonight， not for the purpose of ordering. The main course has only two dishes， Couscous and Dajin， and one of them is served depending on the master's preference that day. Some delicate traditional Morrocan dishes come as appetizers， when vegetables and meat are mainly stewed with a lot of ingredients inside. The chefs begin to prepare dinner in the morning. The restaurant does not serve lunch， but focuses on serving proper dinner in the evening. At dinnertime， the few available tables in the restaurant are already packed. The guests taste the traditional dishes while musicians dressed in traditional clothes are playing traditional musical instruments and singing. It feels like wandering in an ancient and mysterious country.

晚餐結束了，客人陸續(xù)回房間睡覺了。主人似乎還意猶未盡，慢悠悠走來走去，跟尚未離席的客人打聲招呼，你若健談，他便坐到你旁邊，要兩杯摩洛哥茶，與你一人一杯，談風土、談人情、談歷史。此時的你，便也遠離了現(xiàn)代城市的喧囂、躁動與功利，與他一起步入了那個為國人所不知的遙遠但卻輝煌的年代。

When the dinner is over and the guests start to leave， the master would stick around and slowly walk up and down， exchanging greetings with the guests. If you feel like talking， he will sit down next to you with two cups of Moroccan tea， and tell you about local customs and history. At this time， far away from the hustle and bustle of the restless and money-chasing cities， you are ready to step into a distant yet brilliant era with him.