La Grande Table Marocaine

Marrakech

A grand showcase of Moroccan hospitality’s finest rituals and traditions

For nearly two decades, La Grande Table Marocaine has provided a resplendent stage for Morocco's most emblematic dishes and hospitality heritage.

In the kitchen, executive chef Karim Ben Baba reimagines historic courtly cuisine and traditional home cooking with international influence from Hélène Darroze to create a menu that celebrates Morocco's rich gastronomic heritage, while also looking to the future.

Meanwhile, the front-of-house team curate a guest experience steeped in cultural history. Every detail, from the restaurant's opulent wooden panelled front door, high ceilings and intricate blue patio to the traditional music and the ceremonial caftans djellabas worn by the hosts, is carefully selected.

The experience at La Grande Table Marocaine, which sits within the lush surrounds of the Royal Mansour hotel in Marrakech, is immersive. Symbolic offerings of milk and dates – centuries-old rituals of welcome – mark the start of a meal, alongside handwashing in orange blossom-scented water.

Chef Baba's menu features Moroccan classics recontextualised with French finesse, including pigeon pastilla with Middle Atlas almonds, scents of cinnamon and ras el hanout, sea bream tagine with melting potato, celery and souk-sourced olives and lamb head confit with cumin and Atlas black truffle.

The concept of 'the eye eats first' is important to the team, who strive to create a sense of abundance and conviviality that's key to La Grande Table Marocaine's unique approach to hospitality. As such, generosity and exquisite presentation are perfected in equal measure on each plate, served with storytelling, heart and elegance.

Read more about La Grande Table Marocaine, winner of the Art of Hospitality Award, as part of Middle East & North Africa's 50 Best Restaurants 2026 and watch the video below.



The Art of Hospitality Award is a special recognition for excellence in restaurant service and dining experiences. It is the result of the votes of more than 250 independent restaurant industry experts and well-travelled gourmets from across the MENA region.

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