EL TERRAT

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?