This signature opening course demonstrates Chef Omar's approach — he honors pastilla's core flavors (crispy warqa, sweet-savory filling, spice dust) but deconstructs and rebuilds them as individual components on the plate. The textural contrast between crispy, tender, and smooth elements creates a more intimate exploration of the dish's possibilities than the traditional whole pastilla.
Tips from diners
This opening course sets the tone for Chef Omar's philosophy. Eat each component mindfully — they work together to tell a story.
Rather than the traditional 14-salad starter, Chef Omar creates a second course of salads reimagined. Each is plated individually as a composed element rather than a family-style spread. This course showcases his technique of maintaining Moroccan authenticity while elevating presentation and precision.
Tips from diners
Ask your server to describe each salad course — understanding the flavor intent enhances appreciation.
This third course represents the chef's interpretation of Morocco's most iconic dish. Where traditional tagines simmer gently for hours in earthenware, Chef Omar's version achieves the same flavor profile through precise temperature control and modern technique. The result is remarkably tender protein that maintains textural integrity, with equally refined vegetables.
Tips from diners
The tagine changes based on Chef Omar's daily market visit. Dietary preferences mentioned at booking are accommodated.
Couscous in the tasting menu receives the same deconstruction treatment as pastilla. Chef Omar breaks it into its components — separate vegetable preparations, hand-rolled grains, and protein — allowing the diner to appreciate each element while reassembling them mentally into the traditional dish. It's both elegant and intellectually engaging.
Tips from diners
This course rewards contemplation — take time between bites to notice how Chef Omar has reimagined each component.
The final course might draw on almond-based confections, fresh fruit preparations, or floral elements like rose and orange blossom. Rather than serving a single dessert, Chef Omar creates a composed plate that represents his exploration of Moroccan sweet flavors through a modern lens.
Tips from diners
If celebrating a milestone, inform the restaurant at booking. Chef Omar will add a special touch to the dessert course.
Gastro MK occupies a boutique hotel, Maison MK, offering only 5 meticulously prepared dishes per evening. Head Chef Omar El Ouahssoussi combines modern French technique with Moroccan gastronomy, creating a highly personal tasting menu (650 MAD per person). The venue is limited to maximize quality control and intimate service. Guests are invited to gather on the rooftop at 7pm for welcome drinks before sitting to dinner at 7:30 or 8:30pm.
Book in advance through their Facebook page or contact the hotel directly. The restaurant seats only a handful of parties per evening, so availability fills quickly. Closed Wednesdays.
Arrive at 7pm for rooftop drinks and aperitifs overlooking the medina. Dinner seating is at 7:30pm or 8:30pm — choose based on your preference for earlier or later dining.
The intimate setting and carefully paced courses create a romantic experience. Plan 2-2.5 hours for the full tasting menu without feeling rushed.
Wine pairing optional. The wine list emphasizes Moroccan producers and Mediterranean selections that complement the tasting menu.
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