A jewel of luxury and hospitality, Royal Mansour Marrakech continues to shine on the world stage, receiving two major awards at the prestigious World’s 50 Best Hotels 2024 ceremony. On 17 September 2024 in London, the Marrakchi palace was awarded the No.3 Gin Art of Hospitality Award, an exclusive recognition honoring the excellence of its welcome and service. Also ranked among the best hotels in the world, Royal Mansour Marrakech reached the 38th position in The World’s 50 Best Hotels 2024, further consolidating its reputation as an exceptional establishment on a global scale.
The No.3 Gin Hospitality Award: a celebration of the art of hospitality
The No.3 Gin Hospitality Award was decided by 600 voters, members of the World’s 50 Best Hotels Academy. These luxury experts were asked to name the establishment where they had experienced the best hospitality during the 18-month voting period. For Royal Mansour Marrakech, being named the world’s most welcoming hotel is a recognition of the dedication and excellence of the teams who work tirelessly to provide a travel experience as memorable as it is precious.
Johnny Roberts, Managing Director of No.3 Gin, said:
«No.3 Gin is thrilled to present the Art of Hospitality Award 2024 to Royal Mansour Marrakech. This unrivalled space embodies the finest art of service provided to all its guests to create an everlasting experience. The passionate team at Royal Mansour strives for perfection, which ties with the values of No.3 Gin, born from the pursuit of creating the world’s best gin.»
The art of hospitality: a signature hallmark of Royal Mansour Marrakech
Since its opening, Royal Mansour Marrakech has established itself as a benchmark for hospitality and service excellence. What truly sets the hotel apart is its commitment to offering a tailor-made experience to each and every guest. Thanks to the Galleries, the hotel’s underground tunnels, the staff ensures absolute discretion, anticipating every guest’s need without ever disturbing their privacy. Every gesture, every detail is designed to create a unique memory, a sense of comfort and refinement, from arrival to departure. This distinctive approach to the art of hospitality explains why Royal Mansour Marrakech captured the attention of voters and industry experts alike.
Jean-Claude Messant, Managing Director of Royal Mansour Collection, said:
«It is a very special honour for our flagship hotel, Royal Mansour Marrakech, to receive the No.3 Gin Art of Hospitality Award and to be among the 50 best hotels in the world. This achievement is due to the exceptional individuals who make up our team: they always strive to deliver the highest level of hospitality, ensuring that every guest leaves our hotel with the most magical and unique memories of their stay. As our collection grows, we will continue to innovate in our approach to hospitality, which lies at the heart of everything we do.»
In just 14 years, Royal Mansour Marrakech has risen to rank among the world’s most prestigious hotels. The team’s unwavering dedication to guest experience makes the hotel a worthy winner of the No.3 Gin Art of Hospitality Award 2024.
Coffees
Teas
Chocolate
Well being
Freshly squeezed
Our home-made bread
Our pastries
Sweet delights
Cereals
Our Chef’s signature
Soups
Tagines
Sweets
Fresh fruits
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Caesar salad with batavia, free-range chicken and Cantabrian anchovies, Parmigiano Reggiano MAD 320
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Green bean salad from Les Domaines, fresh raspberries, smoked sardines from Essaouira, pistachio and basil pesto MAD 240
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Kale salad, pomegranate and flame-grilled avocado, herb shoots and toasted sunflower seeds MAD 240
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Beetroots preserved in their jus, grated bottarga, smoked fresh cream with pike roe MAD 280
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Ifrane garlic tourin, lightly poached free-range egg, smoked eel and toasted hazelnuts MAD 280
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Duck foie gras terrine with Sarawak pepper, pressed endive with Merlot vinegar, roasted fig, toasted country bread MAD 450
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Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
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Poultry pâté en croûte, red onions from Fez confit with porto, mustard cream MAD 380
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Butternut squash raviolo, wild prawns from Tan-Tan, bisque and saffron emulsion MAD 380
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Soufflé with aged Comté and roasted mushrooms MAD 350
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Blue lobster in its shell, tarragon and lime mayonnaise MAD 950
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Oysters from Oualidia, cucumber, Chardonnay vinegar shallots, Timut pepper MAD 280
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Wild prawns with sucrine lettuce, cocktail sauce, shellfish cream MAD 380
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White and brown crab meat scented with verbena, fresh yogurt foam, Kristal caviar MAD 580
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The great shellfish platter MAD 1250
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
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Rack of lamb from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
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Creamy black Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano 410 MAD
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Sea bass fillet from Agadir coast, baked in a salt crust, flame-grilled confit fennel, anchovy sauce 560 MAD
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Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
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our french cheese selection 250 MAD
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Chocolate profiteroles, salted caramel ice cream, Madagascar Manjari chocolate sauce 200 MAD
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Millefeuille with madagascar vanilla 200 MAD
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Raspberry pavlova from « Les Domaines », rose chantilly cream 200 MAD
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The true baba soaked in Darroze Armagnac of your choice, blackcurrant and blueberry marmelade, long pepper whipped cream 240 MAD
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Melted Venezuelan Araguani chocolate biscuit with pear, bitter chocolatesorbet 200 MAD
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Golden "rustic" apple tart, Beldi apple sorbet 200 MAD
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Traditional Suzette crêpes, rolled in orange butter and flambéed with Grand Marnier 240 MAD
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Starter / Main course or Main course / Starter, water and coffee included at MAD 500/Pers.
Starter, main course and dessert, water and coffee included at MAD 650/PERS.
SANDWICHES
Pastries
1st act
The savory corner
2nd act
The signature dish
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One dish from the Chef’s signature creations
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Ifrane garlic tourin
Lightly poached free-range egg, smoked eel, toasted hazelnuts and chive oil
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Croque-madame with cloth-cooked veal ham
Runny free-range egg and baby spinach salad
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Lobster eggs Benedict
Hollandaise sauce
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Green zucchini frittata
Fresh goat’s cheese, marjoram from our gardens and black olives
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Egg tagine
Spinach and tomatoes
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Autumn vegetables
Chestnuts and confit onions, thyme-infused portobello jus
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A skewer buffet is also available alongside our brunch selection.
3rd act
The sweet corner
An exceptional stay in Marrakech: sophistication, well-being, and culinary excellence
In addition to offering an exceptional hospitality experience, Royal Mansour Marrakech is renowned for its facilities. Its 53 private riads provide absolute privacy, enhanced by discreet and attentive service. From haute cuisine orchestrated by top chefs to unrivalled wellness experiences at the Spa, every detail is designed to make guests’ stays unforgettable, making Royal Mansour Marrakech much more than a luxury hotel: a true destination to be experienced and felt.