L'abri

The story

L'abri Casablanca: Neo-Brasserie with Mediterranean Flavors and House Desserts

French technique and Mediterranean flavors

At L'abri in Casablanca, the kitchen operates as a neo-brasserie where classical French methods intersect with the bright ingredients of Mediterranean cooking. The menu prioritizes freshness and simplicity, allowing the quality of the produce to drive each plate rather than heavy sauces. A Gault&Millau score of 12 accompanied by a single toque confirms the establishment's standing among the city's reliable tables, rewarding diners who value consistent execution and a warm, unpretentious service style.

House-made desserts and pastry signatures

The pastry department bakes all sweets daily, ensuring that the final course carries the same care as the savory dishes. Regulars frequently request the tiramisu molded to resemble coffee beans, a design that adds visual texture to the layered dessert. The head pastry chef also presents a mango-infused take on Pavlova, substituting traditional berries for tropical fruit to match the regional palate. Another frequent order is the dessert labeled Le Citron, which uses citrus zest to cut through rich cream bases.

Bamboo terraces and the winter garden

Dining spreads across multiple zones designed to capture light and air throughout the year. The main terrace sits behind a screen of bamboo, creating a secluded green corridor along Boulevard Bir Anzarane. When weather shifts, guests move to the winter garden, which retains the plant-filled ambiance while offering shelter. The venue stays open seven days a week from noon until past midnight, supporting everything from midday business meetings to late-evening cocktails without interrupting the flow of operations.