Pure heaven!!!! Without doubt the best meal I have every had ANYWHERE in the world.
After being seated in a w beautifully decorated room, and sipping on a champagne, I had the
The starter was salads bot 3 or 4 but 7 salads. Heaven #1 - a toss up between the spinach with orange blossom foam, and the beetroot orange - beetroot jelly and marinated orange, all red and rich yet fresh and light!! The spinach was fresh salad spinach, served in orange foam and tiny chunks of orange. Eggplant cannelloni! The tiniest, most tender baby Artichoke caramelised in carrot! Pumpkin and dates with nuts crunch, and then super smoky and delicious peppers and eggplant; and a not so humble tomato, cucumber and green pepper salad, each time 3x3 mm cube exactly the same size!
I've been travelling all around Morocco for the last 7 weeks in search of the perfect Pastillia, and I just found it!!!! The Royal Pastillia. The fluffiest filo I have EVER eaten anywhere in the world (and I get around), succulent and rich pigeon (at least 3-4 pigeons I expect due to the amount of meat) and nuts / almond meal. With just the right amount of sweetness, although I do admit to removing some of the icing sugar....
Next came the tagines: the piece de resistance: lamb shoulder Mechoui style - lamb shoulder - cooked for 26 hours!!! Steamed and then crisped up in the oven, and you sprinkle salt and cumin on it to your taste!!! Seriously melt in the mouth! I eat lamb all the time, and this was the most delicious lamb I have ever eaten!!! chicken with olives / lemon tagine was not the standard fare, but a very refined, smoothe version, with the onions, olives and lemon cooked till a soft almost purée sauce. And to top it off vegetable couscous with gentle tomato dripping sauce that comes with all good couscous.
Dessert - often goes wrong in different countries. Not this time. Royal Mansiur Orange Pearls - multiple tiny Orange exploding balls of juice and flavour, sitting on a soft orange jelly/ puree, topped with a slither of date and a tiny mint leaf in a delicate orange foam. Topped with a sprinkle of cinnamon.
Next amulu ice cream and a delicate Afgan oil chocolate crunchy gateaux with a ganache of Afgan oil and preserved lemon.
And of course, tiny, thumb nail size moroccan pastries - dates, pistatio and white chocolate, and a crunch tiny drop of a pastry with the odd sesame seed and a touch of Annis.
All washed down with a lovely glass of champagne and a coffee!
Not cheap, but the Hammam was about the same price!!
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- Also Known As:
- Royal Mansour Marrakech Hotel Marrakech