(Inactive) Darna $$$$$

 

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  • Appetizers
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Darna’s cooking roots are from Morocco and Southern France – two historically linked regions. Our cuisine has a robust and exotic style with emphasis on fresh natural and seasonal foods, and a menu changes every three months.

The chameau kitchen gives authenticity and depth to the food by handmaking all our breads, fresh couscous from semolina, fresh yogurt, creams and vinegars. Darna values the importance of purchasing good-quality organic and natural meat and produce, as well as understand the need to explore new and exciting flavors, colors and textures. For patrons interested in taking some of the tastes of Darna home with them, we also sell our marinated olives, harissa sauce, preserved lemon dip, eggplant dip and argan oil.

Plush furnishings fill this Moroccan restaurant featuring regional specialties, a full bar, live belly dancing, great food, and very nice people – a pure Moroccan atmosphere. The restaurant’s signature drink is their Darna Sangria, a Moroccan take on the refreshing fruit and wine punch.

Come to our home in Darna – the exotic city of Morocco bounded by the Sahara, the Atlantic, and the Mediterranean. It is a land of contrast full and rich in history and geography to the cities of Casablanca, Fez, Marrakesh, Agader and Tanger. Come to experience the unique flavors of Morocco, or order online, and enjoy mouth watering recipes from your Chef, Lahcen Ksyier’s.

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Said Benjelloun, member of the International Association of Culinary Professionals (IACP), is the owner and Executive Chef at Casablanca Moroccan Restaurant. He was born and raised in Fez, Morocco, son of Lala Zoubida Benjelloun and Haj Abdelah Benjelloun. At a very young age he began his cooking career under the kind care of his mother. After ten years of learning the art of Moroccan cuisine and hospitality, Said felt it necessary to expand his culinary skills and training. He moved to Switzerland to learn the art of French cuisine. He studied for six years under the worlds finest chefs at the Hotel Merguere. Following this assignment Said resigned to do his required military service in the French Air Force, but food was his passion and he quickly returned to the world of culinary artistry to open a pizzeria in Annemasse, France with his brother, Jaouad.

Two years later, his other brother, Rafih, moved to Colorado from San Francisco to open a restaurant, Matam Fez, with several of his business associates. He invited Said to the States to work in his restaurant. During the next four years, his brother opened several new locations with his partners, including Colorado Springs, Denver, Boulder and Vail.

Driven by the need to master the culinary arts, Said left his brothers business to take up a sous-chef position at the Fairmont Hotel in downtown Denver, at their prestigious restaurant, Moulin Rouge. After three short months, he became the restaurant’s chef and continued to create wonderful entrees for the next three years.

Finally, Said saw the opportunity for his own restaurant and opened Casablanca Moroccan Bistro in 1996. The concept was to serve authentic Moroccan food in a bistro atmosphere. The menu continued to grown and ideas began to develop to open a full-service Moroccan restaurant.

In 1998, Said and his partner, Saba Hailemichael, ventured to open Casablanca Moroccan Restaurant. Over twenty years of experience in this cuisine has created sharpened their senses to the wonder of serving each and every customer and making their dining experience something to remember. Darna is a restaurant born out of this same rich tradition, and will please your palate and delight your senses – be our guest for an evening of contentment!

Steak Tartare Frites Et Harissa – Ground sirloin steak with capers, shallots, cornichon and harissa

Steak Frites – Dry aged sirloin steak grilled or au poivre

Moroccan Soup Harira

Pastilla aux Fruits de Mer – Seafood pastille with shrimp, crabmeat, calamari and lobster

Dorade Royal Tangine – Braised sea bream with charmoula and shrimp

Couscous Royal – Couscous with lam, chicken, merguez and vegetable

Salmon Brochette – Salmon skewers grilled with cumin and coriander vinaigrette, served with cucumber couscous and raisin salad

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