13th best hotel in the world: Moroccan excellence celebrated
Unveiled in London on the banks of the Thames, the 2025 World’s 50 Best Hotels ranking highlights establishments that continue to inspire travellers across the globe.
Climbing from 38th to 13th place in just one year, Royal Mansour Marrakech stands as a benchmark of Moroccan excellence and savoir-faire.
A recognition driven by passion and excellence
Through this new recognition, Royal Mansour Marrakech reaffirms its role as an ambassador of Moroccan refinement and art de vivre on the international stage.
More than a luxury hotel, it remains a destination to experience, to feel and to admire.
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
-
Cesar salad with sucrine lettuce, free range chicken and Cantabrian anchovies, Parmiggiano Reggiano MAD 320
-
Celeriac rémoulade, toasted hazelnuts, pickled onions MAD 180
-
Beef tongue cooked in pot-au-feu, served cold, sauce gribiche and caper berries MAD 320
-
Soufflé with aged comté and nutmeg, mixed herbs salad with fennel MAD 220
-
Chicken pie with duck foie gras and pistachios, pickled seasonal vegetables MAD 280
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Pumpkin velouté, fresh goat cheese and smoked duck breast MAD 180
-
Hand-cut beef tartare, candied egg, purslane MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Black and creamy Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano MAD 280
-
Blue lobster in its shell, tarragon and lime mayonnaise MAD 850
-
Oysters from Oualidia, pickled shallots, pearls of Barolo vinegar and argan oil MAD 250
-
Wild prawns with sucrine lettuce, cocktail sauce, shellfish cream MAD 280
-
Spider crab flavored with lime and lampong pepper, cucumber emulsion MAD 3000
-
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
-
Squash stuffed with candied chestnuts and durum wheat, cocotte-cooked, roasted squash jus MAD 280
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc MAD 780
-
Free-range chicken with brioche and foie gras under the skin, cooked Chasseur-style, with mushrooms and garrigue herbs MAD 440
-
Fish of the day cooked "en papillotte", zucchini with garlic, black olives, sauce vierge MAD 520
-
our french cheese selection MAD 250
-
Ice creams and sorbets, toppings selection MAD 190
-
Chocolate and sesame profiteroles MAD 190
-
millefeuille with madagascar vanilla MAD 190
-
Peaches and nectarines pavlova, chantilly cream flavored with marjoram from our gardens MAD 190
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream MAD 240
-
Soft and crunchy Venezuelan Araguani chocolate biscuit, coffee pralin and Arabica coffee ice cream MAD 190
-
Locale melon, almonds and fennel sorbet MAD 190
Starters
Main courses
Desserts
TOASTED BREAD
-
La Tomate : Pesto rosso, preserved tomatoes, parmesan shavings and cherry tomatoes
-
Le Concombre : Fresh goat cheese, slices of cucumber, lemon gel and mint of the garden
-
Le saumon : Horseradish cream, homemade smoked salmon
-
Légumes grillés : Spiced eggplant caviar, zucchini, Marinated and grilled tomatoes with marjoram
Pastries
Green teas
Black teas
-
Breakfast black tea
A black tea with wooded notes
-
Darjeeling black tea
A black tea from India with almond and vegetals notes
-
Ceylan black tea
Black tea from Sri Lanka with fruity aromas
-
Thé noir Earl Grey
Black tea with hints of white tea, bergamot essential oil
-
Black tea with 4 red fruits
A black tea with strawbery red fruits
-
Our traditionnal mint tea