Table 3

Verdict: Book It; Table 3 Is the Most Compelling New Opening in Casablanca

Table 3 opened in June 2024 and is still at the stage where you can secure a table without much forward planning; booking a week or two ahead is sufficient for most evenings. That window will close as word spreads. Chef Fayçal Bettioui trained at Thomas Keller's Per Se in New York before a decade working in the US and Germany, most recently with his own restaurant, Zur Krone. His return to Casablanca to open Table 3 is the kind of biography that creates a queue. Get in before it does.

What Table 3 Is

Table 3 sits at 4 Avenue de la Côte d'Emeraude in Casablanca, its culinary identity is the clearest thing about it: French technique, Japanese restraint, Moroccan ingredients. That triangulation is not a marketing line, it reflects Bettioui's actual training and career arc. The practical effect for diners is a menu architecture that moves with intention. Expect progression rather than abundance, with each course positioned to shift the palate rather than simply fill a plate. For anyone who has eaten through the tasting format at venues like Atomix in New York City or Le Bernardin in New York City, the underlying logic will feel familiar, a chef who trained seriously in that milieu and is now applying it to a different pantry.

The Moroccan ingredient base is the differentiator. Spices, preserved citrus, coastal seafood, inland produce that would not appear on a Per Se tasting menu are, here, the whole point. Bettioui is not importing a format wholesale; he is using French and Japanese discipline to reframe ingredients his Casablancan diners already know. That combination makes Table 3 more interesting than a technically accomplished import, more precise than a traditional Moroccan fine-dining room.

Who Should Book

Table 3 works well for two: a counter or intimate table where the progression of the tasting menu can be the focus of the evening. If you have eaten at Table 3 once and want to return, the case for a second visit is the menu's structure, Bettioui's approach rewards attention to the sequencing, a second sitting lets you track the arc rather than manage the novelty. For larger groups, availability of appropriate seating is unconfirmed from current data, so contact the venue directly before planning a party of more than four.

Special occasions fit naturally here. The credentials, Per Se training, a decade of European restaurant experience, a homecoming project with a clear point of view, give the meal the kind of backstory that makes a birthday or anniversary dinner feel considered rather than default. It is the sort of place you book when the occasion requires something to talk about at the table, not just something to eat.

Practical Details

Table 3 is at 4 Avenue de la Côte d'Emeraude, Casablanca. Booking is currently direct, plan one to two weeks ahead as a baseline, though weekends may warrant more lead time as the restaurant's profile rises. Price range and hours are not confirmed in current data; contact the venue directly to confirm before your visit. No dress code information is confirmed, but given the chef's background and the tasting menu format, smart casual is a safe baseline. For more of what Casablanca's dining scene has to offer, see our full Casablanca restaurants guide, and for broader planning, our Casablanca hotels guide, bars guide, and experiences guide are useful companions.

Morocco Beyond Casablanca

If you are building a wider Morocco itinerary around serious restaurants, the comparison set extends beyond the city. +61 in Marrakesh and Le Petit Cornichon in Marrakech are worth knowing. In Essaouira, Heure Bleue Palais is a reliable fine-dining anchor. Gayza in Fès, L'Oliveraie in El Hajeb, Ecolodge Atlas Kasbay in Agadir, and Château Roslane in Icr Iqaddar round out the national picture for wine and dining. See also our Casablanca wineries guide for what to drink in the region.