Table 3 — French-Japanese / Moroccan, Casablanca
Table 3 has arrived in Casablanca’s dining scene with the energy of a restaurant that was already exceptional somewhere else. Chef Fayçal Bettioui earned a Michelin star in Germany before returning to his home country with the conviction that Moroccan ingredients, applied with French methods and Japanese simplicity, could produce something more interesting than either tradition alone. The American Express One To Watch Award for Middle East & North Africa 2025 confirms that the international food world agrees.
The cooking at Table 3 is the most intellectually coherent synthesis available in African fine dining: French classical technique provides the structural logic, Japanese minimalism provides the aesthetic discipline, and Moroccan ingredients provide the cultural specificity that makes each dish irreducibly Casablancan. The preserved lemons, the argan oil, the wild herbs of the Atlas, and the exceptional Moroccan seafood all appear in preparations that would be at home in any three-star European room.
The wine programme combines the best Moroccan producers — Domaine Ouled Thaleb, the Meknes region Syrahs, and the emerging Atlantic coast whites — alongside the French and international bottles that the cooking’s European dimension requires.
Table 3 is the restaurant that has placed Casablanca on the global gastronomic map. For the serious food traveller visiting Morocco primarily for Marrakech, the existence of a MENA One To Watch restaurant in the commercial capital provides a compelling reason to add a Casablanca night to the itinerary.
Best Occasion: Impress Clients
An MENA One To Watch award from the World’s 50 Best programme, a Michelin-trained chef who has returned home to make a statement, and cooking that has been internationally recognised: Table 3 is the most powerful client dining statement available in Casablanca.
Best Occasion: Close a Deal
The tasting menu format, the wine programme’s depth, and the internationally recognised quality of the cooking create conditions for a business dinner in Casablanca that communicates genuine culinary investment and cultural knowledge.