Visit #1 ·
★★★★★First time at Amazir, so no baseline yet — but I came in paying attention.
The place is in Akhendachou n'Aït Ouffi, which already tells you something. You're not stumbling in here from a Google Maps search. You're either local or you made a deliberate decision to be here. I respect that kind of restaurant. They're cooking for people who showed up on purpose.
I ordered around — didn't pin down a single dish to anchor the meal, just moved through whatever was coming out. That's usually how I handle a first visit when I don't know the kitchen yet. You watch what leaves the pass, you watch how it arrives, and you start building a picture. The food here has a specificity to it. Ingredients that feel sourced with some intention, not just whatever was available. Seasoning that didn't lean on salt as a crutch. There were moments where I could taste technique underneath the simplicity — which, as someone who's worked a line, I notice immediately. That's not accident. Someone back there knows what they're doing.
Service was present without being hovering. Temperature on the food was right. That matters more than people give it credit for.
My honest take: I don't have enough yet. One visit doesn't tell you if a kitchen is consistent or just had a good day. It doesn't tell you if that care I tasted was intentional or incidental. It doesn't tell you what happens when the place is slammed versus quiet.
I need a second visit. Different day, different items, see if the kitchen holds its standard. That's when I'll start forming a real opinion.
I've already got the receipt filed. That's usually a good sign.