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旅馆的餐厅就在天井三面墙的门洞后，很昏暗，主要依靠桌上的蜡烛照明。烛台很高，是经手工雕琢的铜器。墙上的挂件不同于房间，是古老的织物。桌布和餐布非常别致，点缀着当地的手工刺绣，还有意绣上客人的名字，极其感人。当地产丝绸，但不是蚕吐出的丝线，而是从芦荟中提取出来的，听来觉得不可思议，当地人会跟客人特意说明他们的丝绸是从植物来的，而非动物。
餐厅里服务员送上的菜单是象征性的，只有两页纸，只是告诉你今晚吃什么，不是点餐用，主菜只有两样，Dajin和Couscous，凭主人喜欢选择今天做其中一样。前餐是几样精致小菜，都是摩洛哥的传统菜肴，很可口，蔬菜和肉类都以炖制为主，配料很多。厨师当天上午就开始准备晚餐了，餐厅是不提供午餐的，集中时间准备晚上的正餐。开饭的时候，本就不多的几个桌子早已座无虚席，人们一边欣赏着身着传统服装、手拿传统乐器的乐师边弹边唱，一边品尝着古老的菜肴，徜徉在这个古老、神秘的国度。
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.
晚餐结束了，客人陆续回房间睡觉了。主人似乎还意犹未尽，慢悠悠走来走去，跟尚未离席的客人打声招呼，你若健谈，他便坐到你旁边，要两杯摩洛哥茶，与你一人一杯，谈风土、谈人情、谈历史。此时的你，便也远离了现代城市的喧嚣、躁动与功利，与他一起步入了那个为国人所不知的遥远但却辉煌的年代。
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.
餐厅里服务员送上的菜单是象征性的，只有两页纸，只是告诉你今晚吃什么，不是点餐用，主菜只有两样，Dajin和Couscous，凭主人喜欢选择今天做其中一样。前餐是几样精致小菜，都是摩洛哥的传统菜肴，很可口，蔬菜和肉类都以炖制为主，配料很多。厨师当天上午就开始准备晚餐了，餐厅是不提供午餐的，集中时间准备晚上的正餐。开饭的时候，本就不多的几个桌子早已座无虚席，人们一边欣赏着身着传统服装、手拿传统乐器的乐师边弹边唱，一边品尝着古老的菜肴，徜徉在这个古老、神秘的国度。
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.
晚餐结束了，客人陆续回房间睡觉了。主人似乎还意犹未尽，慢悠悠走来走去，跟尚未离席的客人打声招呼，你若健谈，他便坐到你旁边，要两杯摩洛哥茶，与你一人一杯，谈风土、谈人情、谈历史。此时的你，便也远离了现代城市的喧嚣、躁动与功利，与他一起步入了那个为国人所不知的遥远但却辉煌的年代。
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.