Le Marocain restaurant, traditional cuisine in Marrakech

...and Chef Rachid Agouray's modern signature dishes - lobster pastilla and spinach fondue, semi-cooked red tuna with mango, fresh coriander and a coconut-lemon emulsion, marinated Essaouira sardines, lobster tagine, John Dory fish fillet with clams and a veal shank "makfoul" presse, to name but a few. 

To round things off, why not try something light. Choose between a strawberry tagine, citrus fruits with a fresh mint granita, fruit-filled pastries by Pierre Hermé or, to keep up that Moroccan feel, a Mamounia gazelle horn or an assortment of traditional pastries. 

All of this combines to create a setting of unparalleled refinement.

Accompanying the meal is a trio of musicians playing traditional tunes on the violin and lute. And let us not forget the ever-attentive and smiling welcome which, in its attention to detail, is a constant reminder of that wonderful sense of Moroccan hospitality. 

If La Mamounia is a sublime tribute to Arabo-Andalusian architecture, the Marocain is perhaps its very quintessence. From the private lounges and alcoves to the central patio, the first thing you notice is the venue itself with its intricate woodwork, zellige tiling and plasterwork adorned with arabesques and chiselled motifs... All of this combines to create a setting of unparalleled refinement.

Accompanying the meal is a trio of musicians playing traditional tunes on the violin and lute. And let us not forget the ever-attentive and smiling welcome which, in its attention to detail, is a constant reminder of that wonderful sense of Moroccan hospitality.