Gambas al ajillo Moroccan-style. Shrimp are cooked in olive oil with garlic, paprika, and hot chilis until the edges caramelize. The sauce is meant for dipping bread—don't waste it. Simple, direct, and universally praised.
Tips from diners
This can be ordered as an appetizer or main. Arrive hungry with bread—the garlic oil is addictive.
A standout dish mentioned in multiple reviews. The rice is cooked with saffron, seafood broth, and a variety of shellfish and shrimp. The seafood is fresh—you taste the ocean. The rice has a slight socarrat (crispy bottom) which adds texture. Served family-style and meant for sharing.
Tips from diners
Paella serves 2-3 people generously. Order for groups. Arrives hot and fragrant—eat immediately.
Crispy exterior, tender interior. The squid is sliced ring-sized and fried quickly so it doesn't toughen. Served immediately with fresh lemon for squeezing and a house-made mayo for dipping.
Tips from diners
A quick appetizer while you wait for mains. The calamari is cooked to order, so it arrives fresh and crispy.
A Moroccan classic applied to quality seafood. The fish stays intact and absorbs spice from the sauce without becoming tough. Preserved lemons provide acidity and brightness. Olives add brininess. The sauce is thick enough to coat and flavor the white fish thoroughly.
Tips from diners
A lighter option than meat tagines. The preserved lemon flavor is what makes it special—don't skip it.
The simplest way to judge a seafood restaurant. Simon sources the fish fresh daily. The whole fish (typically sea bream, sea bass, or grouper depending on the catch) is seasoned simply and grilled over charcoal. The flesh stays moist, the skin crisps. Served with fresh lemon to squeeze.
Tips from diners
Ask Simon what came in this morning. The menu changes based on the catch. He'll recommend the freshest option.
Bistro Fish is a casual seafood restaurant in Gueliz run by Simon, who has built a reputation for sourcing fresh fish daily. The menu spans traditional Moroccan fish tagines and contemporary preparations—grilled whole fish, seafood paella, pil pil shrimp. Reviewers consistently highlight the fresh fish, fair prices, and the owner's warmth. No reservations needed; arrive early or be prepared to wait a short time.
No reservations needed for small parties. Walk in and Simon will find you a table. Arrive before 1 pm or after 9 pm to avoid peak times.
Ask what fish came in today. The menu is flexible based on the daily catch. Simon enjoys talking about the source.
The bar area is casual and welcoming for solo diners. Simon is friendly and the counter seating makes you feel part of the restaurant action.
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