Le Safran


Welcome to Le Safran the epitome of gastronomical excellence in Rabat that combines culinary excellence with a commitment to using locally sourced produce. Our aim is to offer a unique dining experience that not only tantalizes your taste buds but also celebrates the rich flavors and abundance of our local region

At Le Safran, we believe in the power of nature’s bounty, which is why we carefully select only the freshest ingredients from nearby farms and markets. From vibrant vegetables to aromatic herbs, every dish is infused with the essence of Morocco’s local produce. We take pride in supporting local farmers and reducing our carbon footprint, ensuring that our menu is sustainable and environmentally conscious.

Taking inspiration from the Mediterranean, our chef, Youssef Zeroual showcases his expertise by creating mouthwatering dishes that can cater to both vegan and vegetarian preferences. Each plate is a work of art, crafted with passion and precision, and guarantees a delightful gastronomic journey for our esteemed guests

But Le Safran is more than just a place to enjoy exceptional cuisine; it’s an immersive sensory experience. Our elegant and inviting ambiance sets the stage for an unforgettable dining affair, where each dish is a masterpiece created with artistry and passion. Whether you’re celebrating a special occasion, having a romantic evening, or simply seeking an extraordinary dining experience, our team is here to curate an unforgettable culinary journey.

Join us at Le Safran and embark on a gastronomical adventure that will tantalize your taste buds, nourish your soul, and leave you with lasting memories. Discover the exquisite blend of local produce, creativity, and culinary craftsmanship that awaits you at Le Safran.

Bon appétit!

Open every day from 7.30am to 11.00pm

Meet Our Chef

Youssef Zeroual, a chef from northern Morocco, trained at the Institut de Technologie Hôtelière et Touristique in Salé. He worked at renowned hotel chains worldwide before becoming Executive Chef at the hotel Story Rabat in 2018.

His cuisine, described as “terroir & lightness,” blends flavors from around the world. He emphasizes seasonal ingredients and quality suppliers while maintaining fine dining fundamentals. Trained by Chef John Nash and David Alvarez, he received diplomas of excellence in gastronomy from WMCS England and Alain Ducasse. In 2021, he was named “Chef of the Year” by the World Gastronomy Organization. He recently earned an MBA in Restaurant Management from OSTELEA Rabat.

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