Seafood from the source
Essaouira's blue fishing boats and currents make it ideal for sourcing fresh seafood. Amanjena’s Executive Chef and Nama’s Head Chef regularly visit local fishermen, ensuring only the best is sent to the resort. Tuna, seabass, and turbot, particularly good in Morocco, feature prominently on Nama's menu.
A standalone setting
Nama welcomes both guests and non-residents for year-round dinner, featuring versatile spaces. In summer, dine outdoors overlooking the pool's rose-pink courtyard. As temperatures drop, retreat indoors to the high-ceilinged heart with a central fireplace, offering warmth and a view of the action at the robata grill and sushi counter.
Created for sharing
Traditionally, the secrets of washoku cooking are passed down over shared mealtimes in Japan – and so too at Nama. Dishes are designed to be savoured among close-knit couples and gathered groups, with light, well-balanced plates of panko-prawn sushi and tuna sashimi specifically created for Nama’s communal setting.