Beefbar Marrakech review: our verdict
Japanese Kobe, wagyu Tajima A5, American Black Angus from Creekstone Farms, Australian wagyu, and local beef cuts: few menus in Morocco align so many origins side by side. This is Beefbar's selling point at the Barrière Le Naoura hotel, near Bab Doukkala. The very marbled meats are seared at high heat, served as tataki or grilled on a teppanyaki.
The decor plays up Moroccan chic without heaviness: carved wooden ceilings, arched alcoves, banquettes, and dim lighting, plus an open terrace overlooking the hotel gardens. It's a spot for a meaningful dinner for two, a business meal, or a table of curious carnivores sharing several cuts with a cocktail in hand. This isn't the place to discover Moroccan cuisine, and the exceptional cuts come at a premium price.
The dish to order: Kobe tataki with soy vinaigrette and truffle, to start. The insider tip: come with a group to compare two beef origins. The best time to visit: dinner, the only service of the house, from 7 p.m. to 11:30 p.m.
