Farmers

The name is a useful instruction. Before thinking about the finished plate, think about the ground, the growing season and the people tending it. Farmers brings that conversation into Guéliz through its partnership with Sanctuary Slimane, a permaculture farm outside Marrakech.

Chef Driss Aloui and his team work in an open kitchen, giving the restaurant a visible centre of activity. The menu follows seasonal produce, accompanied by a selection of local and international natural and organic wines. The connection to the farm gives the restaurant a clear point of view without requiring every ingredient to come from a single place.

What draws us in visually is the balance of warmth and discipline: an arched dining room, closely observed details and a setting that leaves space for the food and the people around the table. There is a particular kind of restaurant design that looks complete only once someone sits down. This is the feeling we want to explore here.

Make it part of a Guéliz afternoon. Booklore shares the Galerie El Beqal address, so there is a pleasing sequence available: browse, find something unexpected, then sit down to eat. Two different ways to be well fed.

The menu changes with what the farm sends in, so the best approach is to ask what is good today. Book ahead, especially for dinner.