Table III

The story

Table III Casablanca: Contemporary Moroccan Dining by Chef Fayçal Bettioui

The Kitchen and Its Vision

Located in Casablanca, Table III operates under the direction of Chef Fayçal Bettioui, where contemporary Moroccan cuisine meets rigorous technical execution. The menu follows seasonal rhythms and prioritizes local seafood alongside carefully sourced regional produce. Guests observe the brigade working through an open kitchen layout that encourages direct interaction. This transparent approach aligns with his commitment to balancing traditional flavors with modern techniques.

Signature Plates and Pairings

The six-course tasting menu guides diners through contrasting textures and global influences without losing its regional anchor. Dishes like citrus fruit salad and shrimp gyozas sit beside earthier plates featuring cremini mushrooms and miso glazes, showcasing how this approach to Moroccan cooking bridges distant culinary traditions. A dedicated wine pairing option complements these flavors across the service. Every course reflects a deliberate attention to sauce consistency and precise cooking temperatures.

The Room and Atmosphere

Only thirteen tables occupy the dining room, creating a quiet environment suited to focused conversation. The interior features clean lines and warm materials that keep the attention fixed on the food. Service operates with measured professionalism, moving smoothly between courses without interruption. This restrained setting allows the culinary program to take center stage throughout the evening.