Aziza

Aziza earns the occasion-dinner reputation it's built. The room does real work — a blue-tiled bar, woven lamps, ceilings high enough to make a birthday or a parent visit feel like an event rather than a meal — and the kitchen backs it up. Buttery cornbread lands at every table as a statement of intent. The basteeya, stuffed with chicken confit, is the dish people return for, and the prawns, charred hard and deliberately, prove the kitchen knows exactly how far to push heat before it becomes a flaw instead of a technique.

This isn't casual Moroccan food. It's upscale cooking that still tastes like someone's specific point of view, not a hotel buffet's idea of the cuisine. Brunch holds up too, which matters — a kitchen this ambitious at dinner doesn't always bother getting the daytime menu right.

The noise level is real and the service can lag on busy nights, but neither undercuts what's on the plate. Guests keep calling it worth the splurge, and the value holds even at these prices. A Michelin Guide selection confirms what the room already argues: this is where you bring people you want to impress, and the food won't be the thing that lets you down.