“To learn from travel, one must train oneself to capture messages.” — Fatema Mernissi
Travel teaches us to look for messages in unfamiliar places. At Al Waha, the setting promised a Moroccan message, but the food spoke too softly.
The beef tagine arrived with the menu’s side of vegetables. It was salty, and the beef could have been more tender. More importantly, I expected distinct Moroccan spices, but none came forward strongly enough to shape the dish. A tagine can be comforting without being loud; this one felt muted rather than restrained.
Traditional couscous with chicken performed better. The chicken was tender, and raisins acted as useful palate breakers, bringing small flashes of sweetness between savoury bites. The portion was generous and made the plate filling. Both main dishes were well plated and appealing to the eye. Even here, the seasoning did not create the pronounced Moroccan identity I had hoped to find.
During the meal, a restaurant photographer asked to take pictures and eventually directed us to dig into the food for the camera. That changed our natural first reactions and briefly made the meal feel staged. It was not a major disruption, but the opening bite belongs to the diner, not the content.
If you want decent, filling food, Al Waha may be adequate. If you are seeking a deeply aromatic Moroccan experience with confident, layered spice, this visit did not provide it. I would continue looking—and would be interested to hear where Granada serves the version that does.
What to order
Traditional chicken couscous—the more successful main, with tender chicken and raisins that brighten the plate.
What to skip
Beef tagine with vegetables if you want tender meat and pronounced Moroccan spice; this serving was salty and muted.
Verdict
Adequate, filling food, but not the deeply spiced Moroccan experience I hoped to find. The chicken couscous was the better choice.
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