The story
Asayss sits inside Kasbah Tamadot at P2005 Marrakech, BP 67, Asni, where the Moroccan kitchen works with Atlas produce and French technique. Gault&Millau awarded it 13/20 and one toque in 2026.
Local ingredients and Moroccan spices anchor the menu, and the chef applies modern French methods to them. Grilled octopus on cauliflower hummus shows the kitchen's control of cooking and balance. Asparagus with citrus is praised for its freshness. A reworked rice pastilla adds textural play to a familiar dish.
Dinner takes place under a refined tent in the Kasbah's gardens, decorated with velvet, traditional rugs and Berber references. Staff are attentive and explain each plate in detail. The drinks list pairs a serious wine selection with teas and non-alcoholic creations inspired by the Kasbah.
Recognition
Ambience
Location