Quattro - Four Season

Quattro occupies a prime position within the Four Seasons Resort Marrakech, its terrace opening onto the central fountain and framed by the palm trees that line the resort's forty acres of Moorish gardens. The open kitchen places a wood-fired oven at the centre of the room, and watching the chefs shape dough and slide pizzas across the flame is part of the theatre. By evening, the terrace fills with candlelight and the dining takes on a different register entirely. Executive Chef Roberto Dal Seno, Ligurian by birth and trained under Alain Ducasse before stints in Tokyo and across the Four Seasons network, builds his menu on the historical crossover between southern Italy and North Africa. The Sicilian pizzoli, a crispy, folded pizza that arrived in Marrakech for the first time through this kitchen, has become the house signature. Around it, the carte moves through eggplant ravioli with tomato espuma and buffalo mozzarella emulsion, Sicilian couscous with scorpion fish, orecchiette with broccoli and chicken sausage, and a lamb in coffee crust with wild berry sauce that rewards anyone willing to order beyond the pasta. The Amalfi dessert, a trio of babà al limoncello, orange crème brûlée, and Sorrento lemon mousse, closes the evening on the right note. A substantial plant-based section ensures the menu reads well for those avoiding meat. The wine list pairs Moroccan vineyards with Italian bottles, and the restaurant staff are among the more knowledgeable sommeliers in the city. Cocktails lean Italian in spirit, and the bar, with its carved detail and bright stools, holds its own as a pre-dinner destination. Quattro is open to non-hotel guests.