The story
Umayya brings modern Eastern Mediterranean cuisine to Casablanca, occupying a sunlit corner of the Corniche that recently replaced an older cabaret venue. The menu centers on communal dining, relying on layered spice blends and fresh seafood to build cohesive plates. Gault & Millau awarded the establishment a 11.5 rating in its 2026 edition, specifically praising how the kitchen favors flavor balance over technical showmanship. Guests encounter a straightforward approach where every sauce and herb serves a clear purpose.
Sea bass ceviche arrives alongside a smooth mango purée, delivering a crisp contrast between bright citrus notes and natural sweetness. Filled calamars combine tender squid with prawns, showcasing careful sauce reduction and textured garnishes. The black sesame tahini hummus draws complexity from toasted seeds, fresh herbs, and sliced red onions. These preparations reflect a deliberate focus on generous portions that invite conversation across the table.
Polished wood, reflective mirrors, and potted greenery anchor leather seating in a layout that remains largely open to the Atlantic breeze. Staff maintain a steady pace throughout the evening, giving diners ample time to explore the beverage program. The cellar pairs select Moroccan and French vintages with an extensive alcohol-free lineup. House-brewed kombuchas, artisanal ginger beers, and freshly pressed juices mirror the attention to detail found in the main course.
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