Table III.

Perched just steps from the Atlantic in Casablanca’s Anfa district, Table III marks a homecoming for Chef Fayçal Bettioui. After a decorated career in New York and Germany, Bettioui has returned to his roots with a concept that prioritizes local sourcing over global imports. The menu is an exercise in restraint and precision, with roughly 70% of the produce harvested from the restaurant’s own gardens and the seafood delivered daily by local fishers. Inside the intimate 25-seat dining room, French technique and Japanese minimalism meet Moroccan ingredients in a space defined by soft lighting and clean lines. Whether opting for the tasting menu or à la carte, the experience avoids typical fine-dining tropes, offering instead a focused, seasonal narrative of the Moroccan coast.