EL TERRAT
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2025
Recommended
2025
Stepping into El Terrat's intimate service room (which is actually two rooms) is like discovering the subtle Mediterranean world of a promising chef: Moha Quach. Trained by the greatest, notably in France, he has chosen a km 0 philosophy to sharpen his straightforward and tasty recipes: fish from El Serallo, market garden produce and meat from the surrounding area, local wines, and a few Moroccan spices. The result, like the paintings on the walls, is artistic, for the eye as well as for the palate. When will the star come?
Did you know? This review was written by our professional authors.
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