Otto

Overview

Otto sits a few steps from the Bahia Palace, rising through a medina building to a rooftop terrace with a clear view of the Koutoubia. The design is strikingly minimal for a city that tends toward ornament: beige and neutral tones, clean lines and natural materials, with wall niches and candlelight casting soft shadows inside. In a medina full of colour, the restraint is itself a statement. The kitchen works a Mediterranean line with a modern European accent. Ricotta and lemon zest ravioli, braised octopus with sage and citrus mayonnaise, half-cooked tuna in a pistachio crust and paccheri with prawn bisque lead the menu, with bruschetta and stracciatella, roasted cauliflower with turmeric butter, a Peruvian-style ceviche and truffled potatoes among the starters. Desserts close with a pistachio profiterole and a chocolate mousse. The signature cocktails are named after African cities, from Dakar to Accra, and the wine list moves between French and Moroccan labels. By day, Otto is a calm rooftop lunch with the city spread below. After sunset, when the Koutoubia lights up against the night sky, resident DJs take over with afrobeat sets and the terrace turns louder and more social. It suits two very different visits depending on the hour, and booking ahead is wise, especially in high season.