Recognised by the Forbes Travel Guide Star Awards 2024, the Royal Mansour Marrakech has once again proven itself to be an unrivalled reference for hotel excellence. The emblematic Marrakech palace, with its unique concept, has earned double accreditation from the prestigious Forbes Travel Guide: a 5-star rating for the hotel and a 4-star rating for the Spa. These honours underline the luxury and refinement that make the Royal Mansour Marrakech a first choice destination for those seeking exclusivity.
Forbes Travel Guide: the measure of excellence
A well-deserved 5-star rating for the Royal Mansour Marrakech
With its 5-star award from Forbes Travel Guide, the Royal Mansour Marrakech has once again proven its mastery of hospitality and its commitment to maintaining standards of excellence that exceed the expectations of the most discerning travellers. With meticulous attention to detail, personalised service and sumptuous facilities, the Ochre City’s iconic palace is a showcase of luxury and elegance that offers guests an immersive experience at the heart of the Moroccan “art de vivre”.
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
Nothing ordinary, just the extraordinary
Since its opening, the Royal Mansour Marrakech has never stopped reinventing itself and being at the forefront of trends to surprise and amaze. 2023 was marked by the opening of the palace’s new French restaurant: La Grande Brasserie, orchestrated by Chef Hélène Darroze. With this new collaboration, the Royal Mansour Marrakech continues to offer unique experiences and reinforce its position as a top culinary destination.
Recognition by Forbes Travel Guide Star Awards 2024 adds a prestigious aura to the Royal Mansour Marrakech, confirming its status as a jewel in the world’s luxury hotel scene. These distinctions go beyond mere recognition; they embody the passion, innovation and commitment that drive the palace of Marrakech in its mission to offer exceptional experiences. It’s an invitation to experience the unique, to discover boundless generosity and to immerse yourself in an authentic and majestic Morocco, offering much more than a journey: an emotion and indelible memories.