Pablo Miguel Urquijo: ‘Tangier is a paradise of business opportunities’
With over 40 years' knowledge of the country, Pablo Miguel Urquijo tells Atalayar readers about his experience of investing and setting up a business in Morocco. Among the key factors he highlights are taxation, security compared to countries with a similar economic situation, proximity to Europe and, above all, the facilities available for taking advantage of business opportunities.
How long have you been in Tangier with the Mesana restaurant?
I have been in Tangier, in this area, for 20 years, but with the Mesana restaurant for 12 years. I have known Morocco since 1978, when I first arrived here, and I have travelled extensively, so I know the country very well.
You had your law firm in Marbella and a comfortable life. What attracts you to Morocco, to Tangier, to stay?
Fundamentally, the good life, the food, the country, the empathy that exists between Spaniards and Moroccans.
The Spanish are treated very well. I am 70 years old, and whatever happens to me, whatever I need, there are always people willing to lend a hand. I am not here for the restaurant, because I have been here for 20 years, and I lived in Asila for 10 years before that. The restaurants in Morocco are not up to the standard of the produce available on the market, which is spectacular.
In Tangier, before you had a good business, you found a good quality of life...
Luxurious. If Spain is one of the best countries in the world to live in, Morocco is even better. No, sorry, it's not just that you live better, I live better. I mean, my situation, my age, my knowledge of the area... I've known Morocco since 1978 and I've travelled everywhere. From Algeria to Mauritania, I know the Atlas Mountains, the mountains, the deserts... this country is endless tourism.
To invest here in the Tangier-Tetouan-Al Hoceima region, what was the process like for you to open the restaurant? The bureaucracy, licences, suppliers...
Relatively easy thanks to my knowledge as a business lawyer. There is no country as physically safe as Morocco. Here there is physical and legal security that you don't find in many countries, for example in America, such as Venezuela. Everyone said that the most complicated thing was getting a liquor licence. So, I started the process, and once I was given permission to open the restaurant, I had the licence within six months. I was warned that they would ask me for money. Nobody did.
Tell us about your cuisine. What does the Mesana restaurant offer? How is it different from others? Apart from being next to the sea...
The quality of Moroccan produce is so high that it needs nothing more than respect. You can't ruin good fish, whether blue or white, with mayonnaise or other sauces. We Basques usually make a little sauce with parsley and a little garlic and local oil. Arbequina oil goes very well with fish because of its sweet flavour; it doesn't have the acidity of picual.
In the midst of development and modernisation, will what is happening with Tangier Med happen in Dakhla with the new port?
Immediately. Morocco has a great position in Africa. Morocco's importance has multiplied because it is a nation you can trust.
