Le Trou au Mur

The experience

A restaurant on Derb el Farnatchi — the alley named for the hammam stoker who tends the furnace ashes — a few minutes from the Ben Youssef Medersa and the Maison de la Photographie. Its point of difference is a menu of traditional Moroccan dishes most kitchens consider too fiddly to attempt: tihane, offal stuffed with spiced kefta, and m'rouzia, the honeyed slow-cooked meat. Everything is made from scratch daily, lunch is the lighter service on the terrace and dinner the serious one. It is closed on Tuesdays.

The only kitchen in the medina still cooking the complicated old Moroccan dishes other restaurants have quietly dropped.

What a membership adds.

Everything above is free: the name, the photo, the rating, the exact spot. What members get is the part you can't Google: the sourced insider tip for this place (what to order, when to go, what to skip), every day of your trips unlocked in full with the insider tip on every researched stop, and the concierge at full strength, answering with your own insider tips, no daily meter.