Passion on Every Plate
Since 2012, HakkFood has been more than a restaurant — it's been a love letter to the Mediterranean table.
Est. 2012
50k+
Happy Guests
How It All Began
HakkFood was born from a dream. After spending a decade in the kitchens of Paris, Lyon, and Barcelona, Chef Youssef Hakk returned to his hometown of Casablanca with one goal: to bring world-class Mediterranean dining to the streets he grew up on.
Opening with just 30 seats and a menu of 12 dishes, the restaurant became an overnight sensation. Word spread, queues formed, and a legend was born. Today, HakkFood holds 80 seats, a private events space, and a wine cellar with over 100 labels.
Our philosophy is simple: respect the ingredient, honor the tradition, and never stop questioning. We source from local farmers, fishermen, and producers. We change our menu with the seasons. We cook every dish as if our name depends on it — because it does.
Locally Sourced
Partnering with 14 local farms
Award-Winning
Best Restaurant Casablanca 2023
Sustainable
Zero-waste kitchen initiative
Community
Monthly charity dinners
12+
Years Open
3
Award-Winning Chefs
80+
Signature Dishes
4.9★
Average Rating
Meet Our Chefs
Passionate professionals with decades of combined experience and an unshakeable love for great food.
Chef Youssef Hakk
Founder & Executive Chef
Born in Casablanca, trained at Le Cordon Bleu Paris. Chef Hakk brings 20+ years of passion for Mediterranean flavors, merging Moroccan tradition with French technique.
Chef Lina Oussama
Head Pastry Chef
A graduate of the Valrhona Chocolate School in Lyon, Lina transforms Moroccan pastry heritage into elegant modern desserts that have become legends in their own right.
Chef Rachid Amrani
Sous Chef
Specialising in seafood and the grill, Rachid sources the freshest catch daily from Casablanca port and brings 15 years of coastal Mediterranean cooking to every plate.
"The secret ingredient is always the same — it's the love and respect you put into every single dish."
— Chef Youssef Hakk, Founder
Come Experience It
Every story is better told around a table. We'd love to share ours with you.