A traditional Italian lasagna bolognese made with hand-rolled sheets — each layer is distinct. The meat ragu is slow-cooked and complex, not the rushed versions you'll find at tourist restaurants. The béchamel is silky. Reviewers consistently say this is the dish that made them return, often ordering it twice during a single week.
Tips from diners
Order early in the week — Chef Khalid makes a fresh batch of lasagna daily, but the handmade pasta takes time, so he may sell out by Thursday.
Chef Khalid rolls every agnolotti to order — the pasta sheets are thin enough to read through, and the filling is roasted veal that has been braised for hours. Multiple reviewers note they've never eaten better pasta outside Italy. The butter sauce is minimal, letting the filling shine. This is the signature dish that brought the restaurant its reputation.
Tips from diners
Reserve and request a table where you can watch Chef Khalid shape the agnolotti at the open kitchen — the skill is part of the meal.
This is the non-negotiable order — reviewers across all platforms rank it the best pasta they've tried outside of Italy.
The base is thin and charred in spots from the wood fire. The cheese melts only enough to soften, and the basil stays bright and fresh. Unlike the heavy tourist pizzas elsewhere in the Medina, this respects the simplicity of the original. Reviewers often order this alongside pasta to taste both sides of Chef Khalid's kitchen.
Tips from diners
Order a pizza to share and an agnolotti each — gives you variety without overloading the table.
The eggplant slices are fried crispy, layered with San Marzano tomato sauce and fresh mozzarella, then baked. Multiple reviewers say this is a comfort-food standout — rich, warm, and satisfying. Some mention it as an ideal lighter alternative if you want pasta but are craving something more grounding.
Tips from diners
One of the most affordable mains — and generous enough to satisfy alongside a small salad.
The risotto is stirred to order — you watch the rice go from separate grains to a flowing cream. The prawns are grilled and added at the end, still warm. The saffron is a light note, not overpowering. Reviewers mention this has earned Chef Khalid a devoted local following — they come back specifically for it because risotto of this caliber is rare in Marrakech.
Tips from diners
A luxurious main that signals celebration — pair with a white wine from the modest list.
Pepe Nero opened in the restored courtyard of a former Pasha's palace, five minutes from Jemaa el-Fna. Chef Khalid Robazza Essafa makes all pasta by hand in full view of diners — the roast veal agnolotti and lasagna have earned it a spot among Marrakech's consistently booked restaurants. The kitchen treats Moroccan and Italian ingredients with equal reverence, which is unusual in the Medina's tourist-driven dining scene.
Book at least a day ahead, more during weekends — the courtyard has limited tables and they fill by 7 PM.
Request a table in the courtyard facing the water feature — the setting is theatrical and the light at sunset is perfect.
The menu is written in French and Italian — ask your server for English translation and recommendations based on what Chef Khalid made that morning.
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