Al Jamarat

“One of if not the best Butcher/Grill to table restaurants I have been to in Morocco. Great place, service and food. Thoroughly recommend you try this place if in the area.”

“I was pleasantly surprised by the quality and taste—everything was really good. The prices are fair, and the lentils served as an entrée were absolutely delicious. The salad was generous and fresh. I truly hope they manage to maintain this level of quality over time. That said, they really need to invest in good desserts. They're missing out on a lot of potential profit in that area.”

“Shitty service! Very disappointing. The staff completely ignored us for couple of minutes after we were seated. No one even bothered to come to our table. Won't be back & won't recommend.”

“This restaurant serves barbecued meat dishes. The menu requires some mental gymnastics for Europeans, because rather than fixed prices for a particular dish, some prices (for meats) are expressed per kg, and the customer orders the quantity they want to eat, also make sure to precisely tell the waiter how you want your meat cut and prepared, especially if you want a steak thick cut and saignant, otherwise it will come thinly sliced and bien-cuit . The food is well prepared and the meat is of the very good quality, so they definitely earn their marks there, however after several visits over the last year I've found that they are always out of decent tenderloin steak, or Solomillo, as they seem to call it that is very disappointing. The seating is comfortable and , the seating area was renovated in 2026 it has a cosy feel now, with different coloured lights and fountains, the sterile surgical room atmosphere is gone. The waiters are friendly and often of good will, however on the language don´t assume that because they answered "oui" , they understood what you've ordered if you're not speaking darija, so you need a Fatiha companion. Also they have trouble reacting to patrons waiving them for their attention (a common affliction among Moroccan waiting staff) because. They are japping among themselves or scrolling on their phones.... and they might be forgetful especially for supplemental orders like extra fries. The waiters or the kitchen staff might not understand cuisson like bleu, saignant or bien cuit and by default in Morocco meat is bien cuit or overcooked... There is a problem of coordination between the general kitchen and the grill. You might get you fries 5 or 10 minutes before your meat is served, so basically you finished your fries as an entree or they've gone stonecold by the time you get your meat. Also you might get your different meat orders in stages, so basically one guest had finished eating by the time the other guests gets their meat... Revisited this restaurant several times since . The service has improved some, they do seen to be able to cope with the increased volume of customers during the vacations period without loss of quality. It's a very recommendable place to eat, good value for money and quality food.”