L'italien par Simone Zanoni

The story

L’Italien par Simone Zanoni in Marrakech | Authentic Italian Cooking & Gault&Millau Recognition

The Kitchen and Its Foundations

L’Italien par Simone Zanoni anchors authentic Italian cooking in Marrakech with a culinary approach built on ingredient integrity and open execution. Simone Zanoni directs an open kitchen centered around a prominent wood fired oven that shapes the rhythm of service. The philosophy favors straightforward techniques over elaborate displays, letting premium produce carry the flavor. This commitment to fundamental Italian cooking earned the establishment a 13 point rating from Gault & Millau in 2026, which highlighted its dedication to product quality and regional authenticity.

Signature Plates and Seasonal Rhythms

Guests typically begin with sun warmed garden vegetables, creamy burrata, and lightly fried calamari during the aperitivo hour. The main course rotates between classic pasta preparations, a seasonal risotto, and wood roasted specialties like whole turbot or spiny lobster. Pizza offerings range from simple tomato and basil combinations to richer truffle variations cooked directly in the hearth. Each plate follows a clear structure that leaves room for the final course, where pastry chef Pierre Hermé presents fruit forward and chocolate based desserts.

The Winter Garden and Wine Selection

Patrick Jouin and Sangit Manku designed the dining room as a bright conservatory featuring almond green seating and wall murals of playful cats. Large glass panels dissolve the boundary between the interior and the surrounding terraces, allowing natural light to flood the space throughout the afternoon. Sommelier Issam guides diners through an extensive cellar focused on Italian vineyards, a program that critics note adds significant depth to the evening. The combination of refined interiors and attentive hospitality creates a setting where Italian cuisine feels both grounded and distinctly elevated.