Thirty5ive Marrakech

Single-origin coffee in a gallery room

The counter at this Marrakech specialty coffee shop is built around single-origin coffee, and the room around it doubles as art gallery, music space and creative agency. The coffee is not a side drink to the setting. Traceable lots are poured as individual coffees rather than folded into an anonymous blend, which is the whole reason to come first and the reason the bar holds its own against the city’s older cafe rituals. Plant-based milks sit on the bar for anyone whose usual order is milk-based, though the black cup is where the programme makes its case. The format is straightforward: specialty coffee, a single-origin focus, counter preparation, and a room designed to carry creative work around the drink. It placed number 53 in The World’s 100 Best Coffee Shops in 2025, which puts the bar on more than local reputation.

Industrial-retro, counter service, art on the walls

The room works like a counter-service cafe rather than a dining room. Order at the bar, take the rhythm of the pull, then settle into whichever part of the space suits the hour. There is seating indoors and out, and the room is built to do more than move coffee across a counter: it carries exhibitions, music and creative meetings inside a minimalist, industrial-retro shell that keeps the walls and objects in play. The mood is relaxed without turning vague. This is a place for a solo coffee, a working session, or a longer sit when the music and the art are part of the reason for staying. In Gueliz, away from the older cafe habits of the Medina, Thirty5ive reads as a contemporary Marrakech room, the kind of cafe where regulars turn up for a macchiato, a laptop, a listening session or an opening.

Start with the single-origin coffee

The first order should be the single-origin coffee, taken black if that is how the bar is presenting the lot. It is the clearest way into the programme, because the cafe’s identity rests on traceable coffees rather than a long list of house-invented drinks. If milk is the usual order, ask for the same coffee with oat, almond or soy rather than treating the alternatives as an afterthought. Build the visit around the cup and the room instead of a pastry: order at the counter, look at what is on the walls that day, and stay long enough for the place to become a gallery rather than a stop for coffee.