Three chefs awarded three Macarons and three restaurants bearing their names at the Royal Mansour Tamuda Bay: a story of the dining experience (and more) at one of the world’s best “gourmet hotels.”
One of the most sought-after vacation destinations and a place that, despite the massive and steady influx of tourists, has managed to retain its exotic charm virtually unchanged, Morocco is currently experiencing a truly fascinating period in terms of hospitality and hotel accommodations.
It is, if you will, the story of this North African country—a long sprint toward the future that began a long time ago and which, while certainly fueled first and foremost by the highlight event of the 2030 World Cup, organized jointly with Spain and Portugal, also thrives on a tradition of hospitality that has been passed down, and in part continues to this day, through the magnificent riads scattered throughout the country, or the legendary La Mamounia hotel in Marrakech, which were later joined by top-tier international brands capable of raising the bar for hospitality standards. All of this took place before the Royal Mansour brand burst onto the scene in 2010…
The Royal Family Enters the fray
For more than three lustri now, through the Royal Mansour brand,the Moroccan royal family has made a powerful entry into the five-star hotel market and shows no signs of stopping.
The first hotel—if one wishes to call it that—is an oasis/resort right in the heart of Marrakech that today proudly and deservedly holds the 26th spot on the prestigious 50 Best Hotels list. It opened in 2010 and quickly established itself as a destination for those seeking luxury and exclusivity, discretion and privacy, and who love to surround themselves with beauty and fine things—from works of art to wellness for body and spirit—or who choose to indulge their palates by savoring the delicious delicacies crafted byrenowned international chefs.
Then, over the past couple of years, the chain has expanded and, almost simultaneously, opened two other locations under the same brand—one in downtown Casablanca with a more urban style and one in Tamuda Bay, along the Moroccan coast facing the Mediterranean Sea. And it is precisely the latter that, given its characteristics and offerings, deserves special attention.
Tamuda Bay
A seaside resort of some distinction for local vacationers and a potential new destination for international travelers always on the lookout for something new, Tamuda Bay reveals one of the lesser-known and most surprising aspects of the Moroccan coast, with its long, uncrowded beaches of fine sand; the pleasure of gazing at still, soothing horizons; the contrast of colors between the blue of the waves and the ochre of the land; the sounds of nature; and the inevitably slow pace of life.
Even the pleasure, if the mood strikes, of taking a stroll through the nearby city of Tetouan and catching a glimpse of the striking architectural landmarks of a past inextricably linked to neighboring Spain. As for everything else, the Royal Mansour takes care of it—a treasure trove of pampering that leaves no room for uncertainty or lapses in style, revealing a spirit capable of cleverly balancing the needs of those seeking to indulge a few whims (perhaps gastronomic ones), or those seeking to restore their physical balance through a wellness program that—between herbal teas and massages, including medical examinations and biological tests—allows guests to enjoy a tailor-made experience in a true five-star Medi-Spa.
Getting lost in the narrow paths dotted with Mediterranean scrub that lead down to the sea and relaxing in one of the 55 villas offering every conceivable comfort is, in itself, an almost mystical experience—but the culinary experience is certainly not to be overlooked. It’s perfectly in keeping with the style and elegance of the place.
The Cuisine
From the very beginning, one of the undisputed strengths of the Royal Mansour hotels has been their cuisine, which offers a rich expression of European culinary classics and traditions. Over time, this has fostered lasting relationships with prestigious chefs of great character, many of whom also work at the properties in Marrakech and Casablanca. At Tamuda Bay, the team consists of Massimiliano Alajmo, Eric Frechon, and Quique Dacosta—a trio of renowned three-Michelin-starred chefs who, respectively, oversee Il Coccinella, La Table, and Le Méditerranée, offering a culinary experience united by their shared commitment to straightforward, no-frills cuisine—less creative than at the flagship hotel but more down-to-earth. But this doesn’t mean they lack the quality of those who know how to work well and consistently impress with their dishes, even when dining out.
Coccinella, amidst the offerings of a predominantly Italian menu—which certainly includes homemade artisanal pasta (maccheroni, rigatoni, tagliatelle, among others, to be paired as desired with various sauces)—showcases the regional character of timeless dishes such as vitello tonnato, eggplant parmigiana, or Venetian scartosso; it pays homage to local products with Tamuda sardines “in carrozza”; and celebrates pizza with five classic versions—from margherita to capricciosa—and three gourmet specialties, such as the one with tuna tartare and caviar.
La Table, on the other hand, despite its name, does not represent French tradition but reveals its most original side by showcasing Eric Frechon’s love for Asian and fusion cuisine, with fish and vegetables taking center stage in dishes like robata, teppanyaki, and hot pot, as well as Kagoshima shabu shabu, sashimi, and tempura. You can order à la carte, of course, but a fun option is the evocative sharing menu called Mon Carnet de Voyage, which is more playful and creative, for palates that don’t mind a bit of spice.
Finally, Quique Dacosta at Méditerranée showcases Valencia and the richly flavored dishes of Iberian tradition. The signature dish—and also the most popular—remains paella, in its rich version with blue lobster, but in addition to rice and seafood (with the option to choose from the day’s catch, which is proudly displayed in the dining room), you can also try the simple yet incredibly delicious marinated chicken grilled over charcoal or the open ravioli stuffed with txangurro (the Spanish name for the spider crab) with cauliflower foam and seasonal vegetables.
As mentioned, the dishes at these three restaurants do not seek the “wow” factor or aesthetic appeal at all costs, but wisely choose to focus on the quality of the ingredients and the recognizability of the flavors: a characteristic shared by many post-COVID restaurants and, on closer inspection, in line with the most recent and lively discussions about the future of fine dining.
Furthermore, we must not forget that Morocco is, in some ways, still uncharted territory when it comes to world-class international cuisine, despite the inspiring examples from the past—such as the restaurants of Vigatò, Iaccarino, the Pourcel brothers, and Alléno (just to name a few)—which have brought life to some of Marrakech’s grand hotels.
Royal Mansour Tamuda Bay
203 Boulevard Principale
Route de Fnideq, Marina Smir 93200
Tel. +212 529808079
