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Table 3

Casablanca

Moroccan staples through a global lens

Coming home: Chef Fayçal Bettioui trained at New York's Per Se before embarking on a glittering decade-long career in the US and Germany with his former restaurant, Zur Krone. Table 3 opened in June 2024, marking his triumphant return to his hometown and establishing a new mission: to apply French methods and Japanese simplicity to distinctly Moroccan ingredients.

Food takes the spotlight: All black crushed concrete walls and slatted wood ceilings, Table 3's aesthetic is dimly lit and dapper – and with an open kitchen at the centre of these intimate surrounds, guests are invited to take in the cinema of Bettioui's culinary prowess. Just 13 tables populate the space, fostering a comfortable, casual atmosphere and a real sense of connection between chef and diner.

Field meets ocean: Seafood and plants are Table 3's main focus. Located just 200m from the Atlantic coast, the restaurant works directly with local fishers to source the freshest of catches, and 70 per cent of the greens, herbs and vegetables are picked from its own gardens. Wholesome and seasonal, each plate is unmistakably Moroccan, but elevated by innovative, modern influences.

What's on the menu? Table 3 offers tasting menu and a la carte options that change with the harvest and tides, combining bright ingredients, contrasting textures, umami-driven sauces and French-style reductions. Available since day one, Table 3's signature tuna and foie gras dish is a particular highlight: an elegant take on surf and turf, it showcases the very best of Morocco's natural bounty.

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