Last meal in the square as well. The water sellers are asking to have their photos taken - for a price. Don't think they actually sell much, if any, water these days, and appearing in a red suit with a decorated pointed hat probably does deserve some reward. The mussel stands look attractive but we want one last lamb tagine. We also want to try pastilla, a Moroccan specialty as a starter. All right but not to be added to the repertoire, even though it sounds a bit odd. Actually it is a bit odd, but Rolf, a German man staying at the hotel, has said we should taste it and we do. It's chicken cooked inside pastry - about six inches in diameter. The unusual bit is that it hasn't quite made up its mind whether it's a sweet or a savoury, as the pastry is dusted with sugar and cinnamon and the filling includes almonds as well as chicken. We split one as a starter. All right, but not to be added to the repertoire, and served at the sort of tepid temperature that is less than ideal for chicken. Actually, a number of Moroccan offerings seem odd - like the apple juice with milk (which we haven't tried). But the tagine that follows is excellent, and sizzling hot, with the lamb and olives and vegetables still bubbling when the conical lids are lifted.
There are restaurants nearby that specialise in rooftop terraces for the view "panoramique." But there is an advantage to our view as well, on the edge of the crowd and more a part of it, watching the women with long coats as brightly coloured as saris or the teenage boys showing off their acrobatics. A bit more subject to the sales pitches though, ranging from children selling small packs of tissues to the man who offers J an exquisite picture made, rather sadly, from butterfly wings. He would give us a good price, but price, unfortunately, isn't the problem.
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