Casablanca sits on Morocco's Atlantic coast, mixing modern commerce with old-world charm. The city balances French colonial buildings against traditional medina walls, creating a unique urban landscape unlike any other in North Africa. The port city serves as Morocco's business hub while offering visitors an authentic slice of life. Hassan II Mosque stands tall near the water, its impressive structure commanding attention from across the city.

Key highlights:

- Led by Chef Fayçal Bettioui, who returned home after earning a Michelin star in Germany
- Sources 70% of ingredients from their own land and works directly with local fishermen
- Won the American Express One To Watch Award for Middle East & North Africa's 50 Best Restaurants 2025

PROFILE

Table 3 opened in June 2024, marking Chef Fayçal Bettioui's return to his hometown. The restaurant sits just 200 meters from the ocean in the chef's childhood area. After time in the US and Germany, including work with Thomas Keller at Per Se, Bettioui brought his skills back to Morocco. His previous German restaurant, Zur Krone, gained a Michelin star its first year. Table 3 differs from typical Casablanca venues by offering a more focused dining experience. While many local spots feature music and parties, Table 3 puts food at center stage. The chef blends French methods with Japanese simplicity while using Moroccan ingredients. This project connects Bettioui with his roots while bringing new ideas to local food culture.

AMBIENCE

The space creates a quiet, personal setting that differs from the usual lively Casablanca scene. An open kitchen allows guests to watch the culinary team work. Chef Bettioui wants the feeling to be like "coming home" – warm and friendly like visiting someone's kitchen. The casual mood lets guests chat with the kitchen staff. Some diners walk over to look into the kitchen and talk with the chefs. This openness builds a real connection between the cooking team and visitors. The room balances class with comfort. The design shows the chef's belief in simplicity and care for details.

MUST-TRY

The tuna and foie gras dish has stayed on the menu since opening day. This Moroccan take on surf and turf shows the chef's skill and the quality of local goods. Both items come from Morocco, showing off the country's food resources. The dish shows how Table 3 pairs local items with global cooking styles. The tasting menu gives the full view of Chef Bettioui's food vision. It takes guests through tastes that reflect his time in the US, Germany,and Morocco.

FOOD

Table 3 serves both single dishes and a tasting menu using mostly Moroccan items. The food focuses on seafood and plants, with less meat than typical fine spots. Being close to the ocean means very fresh fish. The kitchen works with local fishermen to get the best catches each day. About 70% of the plants come from the restaurant's own fields. The menu changes with the seasons, using what's ready now rather than bringing in off-season items. The cooking shows Moroccan tastes through new methods. Each plate respects the basic good points of the foods while showing them in fresh ways. Chef Bettioui adds touches from his global career to his menu. The result feels both known and new to Moroccan diners.

SERVICE

The staff approach matches the open kitchen – warm, real,and easy to talk with. Workers know the menu fully and can explain what moved the chef to create each dish. The team stays calm, setting the mood for the meal time. This peaceful feel differs from the often busy Casablanca food scene. Guests get good care without feeling pushed through their meal. The tasting menu takes several hours, giving time to enjoy each course.

PRICING

Table 3 sits in the fine dining class with costs that match the quality of foods and cooking. The tasting menu shows the most complete view of the chef's ideas. Single dish choices give more freedom for guests who want to pick just what they like. The value comes from the top quality local foods and the chef's expert skills. Given the notice by Middle East & North Africa's 50 Best Restaurants, the costs fit its place as a rising food star. The work put into green practices and local buying also adds to the price.

SUMMARY

Table 3 brings a new look at Moroccan fine food through Chef Bettioui's world methods and local items. The place honors old ways while trying new paths. Its award as the American Express One To Watch marks its growing pull in the area's food world. The push for green cooking shows a forward look at food arts. Chef Bettioui has made a very personal food spot that links his world career with his Moroccan roots. For those wanting fine food that feels both global and truly local, Table 3 stands out in Casablanca.

FAQs

What makes Table 3 different from other restaurants in Casablanca?

Unlike many Casablanca spots that focus on lively settings with music and fun, Table 3 offers a calm meal time centered on the food itself. The place mixes Moroccan items with French methods and Japanese plain style, creating a unique food approach.

Does Table 3 work with dietary needs?

While clear info about food limits isn't stated in known sources, the place's focus on season-based items and custom cooking hints at some room to adapt. The menu already puts plants and seafood before meat, which may fit some food likes.

How should I dress when visiting Table 3?

As a fine dining spot that has caught world notice, nice casual clothes would work for Table 3. The place aims for a warm yet nice mood, so dress that fits this middle ground would be good.