Urban Bistro review: our verdict
The aging cellar is the heart of the house. Urban Bistro sources its beef from farms in the Middle Atlas and Gharb regions, then allows the rib, fillet, and faux-filet to mature for at least 45 days under controlled temperature and humidity. The meat tenderizes and its flavor intensifies. To compare, the menu also features an American Black Angus fillet and two Japanese wagyus, including a "Kobe Style," without forgetting tournedos Rossini and knife-cut tartare.
The setting prioritizes comfort: a copper ceiling, mustard-yellow chairs, a terrace, and a private salon for up to thirty people, equipped with screens and microphones for birthdays or business dinners at Souissi. For starters, calamari and crispy tenders do the job. This is not a budget-friendly spot, nor is it a place for a crafted cocktail: on the drinks side, it's better to choose from the wine cellar.
The dish to order: the 45-day matured faux-filet, or the beef rib to share. The trap: pay without re-reading the bill. The good tip: book the private salon for a birthday.



