+61

+61

On the Pass

Andrew Cibej

Pastry Chef

Abdelghani El Haik

What’s the vibe? When three industry friends got together to bring a dash of Sydney-style, casual dining to the Red City’s fashionable Gueliz neighbourhood, they not only created a great place to eat, but also a gathering place for locals to bond alongside expats and regular visitors. Should you live in Marrakech, the likelihood of running into someone you know while sitting down for a bite to eat is very high. A true bastion of the community, it is the place to connect and reconnect with friends old and new.

Lunch or dinner? Why not both? Co-founders Cassandra Karinsky and Sebastian de Gzell commissioned the moss green banquettes, brass sconces and blush pink marble tables from local artisans, creating an alluringly illuminated space by day, and candle-lit intimacy at night. Head chef Andrew Cibej made a permanent move from Sydney to head up the kitchen, plating up a greatest-hits tour of Mediterranean cuisines.

A light touch: Cibej is a culinary minimalist through and through. Think pickled octopus toast smeared with aioli, or roasted cauliflower with almonds and pomegranate to nibble on with a bittersweet Bronte Blush – gin, Campari, Cointreau and lemon. Wine from a solid, yet accessibly priced wine list to pair with an impossibly crunchy chicken schnitzel with cabbage slaw and mint, and a decadent finale in the shape of his now legendary ricotta pannacotta supercharged with espresso.

Last word: +61 is a place where pristine ingredients and precise cooking elevate simple food into something wonderful, and artful service delivers a level of comfort that can only come about when the people involved truly care.

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