Farmers

The hares looking down from Farmers’ walls have a connection to dinner. Artist Sarah Edward painted them after the animals at Sanctuary Slimane, the permaculture farm that supplies chef Driss Aloui’s kitchen. Their flamboyant portraits bring colour to a former exhibition space in Guéliz’s Art Deco Galerie El Beqal. Dark wood tables, green upholstered chairs and candles keep the room composed; the green-tiled open kitchen supplies the movement.

The farm has a longer story than the restaurant. Aziz Nahas bought its depleted ten hectares in 2000, when only two trees survived. Both still stand. Sanctuary Slimane now supplies vegetables, herbs, eggs, chicken, honey and olive oil, and grows fifteen varieties of lemon alone. That is a persuasive answer to anyone who thinks seasonal cooking must be austere.

Aloui’s menu changes with the harvest. Past dishes have included glazed aubergine with tahini, smoked onions and black garlic aioli, and saddle of lamb with olive-almond salsa. Preserving, fermenting and slow roasting give the produce room to do more than look virtuous. Meat and fish have their place, too. In 2026, Farmers received the Sustainable Restaurant Award and ranked number 49 in Middle East & North Africa’s 50 Best Restaurants.

This is an indoor, polished Guéliz restaurant, with natural and organic wines at the bar. Book ahead, then ask what has come from the farm this week: a permanent signature dish would rather miss the point.