ORA review: our verdict
Maroccan cuisine looking towards the Mediterranean, crafted like an author's menu: that is the bet of Faycal Bettioui, an award-winning chef with a star in Germany, at the helm of ORA. The starters arrive seasoned with precision, the plating is precise, and Ali Lahlou's decor, all curves and sandy tones, extends the plate to the tableware.
It is a daytime table: breakfast and lunch, from Tuesday to Sunday, with a terrace and sea view. One takes a client, a friend to impress, or oneself for a long parenthesis. Those dreaming of a dinner or a glass of wine with the meal will pass by: the house closes at 4:30 PM and does not serve alcohol. The service is attentive, the organization sometimes floating, which lengthens the wait. On the dessert side, the hazelnut gianduja has its fans, but palates with little sugar will find the end of the meal supported.
The trap: finding the entrance, hidden in an Anfa Cliff residence; allow a few minutes of margin the first time. The good tip: book specifying the terrace, facing the sea.
