The new restaurant brings a fresh culinary style to the hotel, placing a strong emphasis on Oualidia’s renowned seafood and organic produce. Dishes are designed for sharing, highlighting nutrient-rich and locally grown ingredients. Signature dishes such as the Lobster Wok, with roasted pineapple, sweet chilli, and a tangy sweet-and-sour glaze, are accented by Moroccan spices like ginger, sesame, and chilli. Guests can also indulge in a variety of Asian favourites, including sushi with Ikejime trout from Les Domaines, avocado, cucumber, chives, ginger and harissa; stir-fried foie gras dumplings with black truffle sauce and dash; and Thai classics like shrimp Pad Thai with stir-fried noodles and spiny lobster Tom Yum soup and shiitake. A wide selection of La Sultana’s signature cocktails infused with Moroccan spices complements the menu, taking the dining experience to an unparalleled level.

Situated beneath a traditional Jong roof hut, Jan Janz exudes rustic elegance with a relaxed yet refined atmosphere. With seating for just 25 guests, the restaurant offers an intimate and exclusive dining experience. Exposed stone walls lend a sense of warmth and character during the cooler months, while expansive bay windows open wide in summer, inviting in fresh sea breezes and uninterrupted views of the lagoon. Ambient lighting and understated furnishings further enhance the calm, inviting mood, with every detail of the design paying homage to the natural landscape. Alternatively, guests of the hotel can enjoy the ultimate privacy by dining in the private terraces of their rooms and suites, offering a more personalised, tranquil experience.

Sustainability lies at the heart of Jan Janz, reflecting La Sultana Oualidia’s commitment to ethical sourcing and local partnerships. Ingredients are carefully selected from nearby regions: sea salt from Zerradoune, einkorn wheat from the Rif, cumin from Alnif, organic argan oil from Souss, and saffron from Taliouine. La Sultana Oualidia also works closely with A Beldi to supply free-range poultry, while seafood, from oysters to lobsters, is sourced exclusively from small-scale, sustainable fisheries. Fresh vegetables, including sweet peppers, are harvested directly from the hotel’s gardens, a unique touch that not only helps reduce carbon footprint but also enriches every dish.

The name Jan Janz is inspired by a fascinating historical figure, Jan Janszoon, a 16th-century pirate who later became the Mayor of Oualidia. This blend of boldness and reinvention reflects the spirit of the venue, which joins a string of La Sultana Oualidia’s acclaimed dining destinations. La Table de La Sultana showcases refined Moroccan-French cuisine in an elegant evening setting, while La Table de La Plage offers a relaxed lunchtime experience featuring the freshest locally caught seafood. Meanwhile, O Bar serves expertly crafted cocktails alongside delicacies such as oysters and sea urchins. Building on the hotel’s existing dining experiences, Jan Janz introduces a distinctive fusion of wellness focused cuisine and fine dining in a truly special environment.

With a focus on exceptional food, drinks, locality, and wellbeing, the restaurant is set to become one of Morocco’s top dining destinations, highlighting the best local produce in an immersive setting that honours heritage, innovation and the environment.