Noto Marrakech review: our verdict
The evening sometimes ends with the voice of a tenor, and this finale speaks well of Noto's ambition. In Villa Yvette, the Sardinian chef Emilio Giagnoni cooks a seasonal Italy, slipping in Sardinian dishes among the great classics: bar carpaccio, tagliatelle with fresh truffle, and above all, meats of great tenderness, starting with lamb. For dessert, tiramisu, chocolate tart, or pavlova with exotic fruits.
The dining room lives by candlelight, the terrace is equipped with misters in summer, and singers pass throughout the meal, so well that the evening moves from murmur to party without becoming deafening. Attentive service, dishes that arrive quickly, serious cocktails, and Moroccan wines defended by a sommelier. One sits down at two, in a group, or even with pre-teens. This is not the place for those who like to stretch dessert until the end of the night: around midnight, the team presses to free the tables.
Dish to order: lamb, in herb jus chops, then the tiramisu, airy but not sensible. The good slot: 7:30 PM, opening time, to dine without haste and stay until the tenor passes. The trap: book late, because past midnight you feel you need to finish your glass.
