Noto

Noto landed in Marrakech at the end of 2023, bringing the festive Italian formula that Moma Group had already established in Paris and Saint-Tropez. The setting is the garden level of Villa Yvette in Hivernage, where tables spread beneath a pergola of iroko wood and between the trees of an enclosed garden, with a second room indoors dressed in Art Deco lines, Curupau parquet, and red velvet curtains. The two spaces set the tone: polished enough to reward a reservation, loose enough to let the evening run late. The kitchen is led by Sardinian-born Emilio Giagnoni, who built his technique at the George V before channelling it into the kind of generous, shareable Italian cooking that Noto is known for. Tagliolini al tartufo nero, saffron risotto with raw red prawns and Parmigiano Reggiano, and a 300-gram burrata with Sicilian datterini tomatoes anchor the carte alongside roasted lamb chops, melanzane alla parmigiana, and a tiramisu that reliably closes the argument over dessert. The menu reads as a tribute to Italian heritage filtered through seasonal ingredients, with Sardinian accents running through the pasta work and the antipasti. What separates Noto from a conventional Italian table is the second half of the evening. Live guitarists and vocalists accompany the early service, then a DJ takes over and the room shifts register, moving from dinner into a festive lounge atmosphere that carries past midnight. Moma Group calls the concept foodtertainment, and the Marrakech outpost delivers on it: a Moroccan wine list curated by a house sommelier, a dress code that asks for chic and elegant, and a crowd that books for the food and stays for the energy.