Salammbô

Name: Salammbô
Address: Douard Abiad Circuit de la Palmeraie BP 153, Marrakech 40000, Morocco, Marrakech, MA
Telephone: +212 5 24 32 95 25
Price range: €30–60

Douard Abiad Circuit de la Palmeraie BP 153, Marrakech 40000, Morocco

Tables laid with white cloths on the lawn at dusk, outside Salammbô at Les Deux Tours in the Palmeraie

Salammbô's dining room at Les Deux Tours, with a high vaulted ceiling, an arched window and a wall of framed mirrors

Sliced duck breast with roasted fruit, a potato cake and a swirl of purée, plated at Salammbô

A tagine topped with apricots and walnuts, served with red wine on a white tablecloth at Salammbô

A white glass chandelier hanging against the pink walls of Salammbô's dining room at Les Deux Tours

A starter with a nasturtium flower served on a white tablecloth at dusk at Salammbô

A pastilla dusted with icing sugar and cinnamon on a white plate at Salammbô, Les Deux Tours

A corner of Salammbô's dining room with velvet armchairs, a table set with glasses and tall plants

Crème brûlée ringed with whole spices on a white plate at Salammbô, Les Deux Tours

A guest dining on the terrace of Salammbô with a salad and a glass of rosé

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Neighborhood

Palmeraie

Price per person

€30–60ⓘ

Alcohol

Yes

Cuisine Type

Moroccan, French, Mediterranean

Experience

Culinary Excellence, Intimate & Quiet, Romantic

Features

Inside a Hotel, Garden

Perfect For

Dinner

Overview

Under the high vaults of Les Deux Tours, a boutique hotel in the palm groves of the Palmeraie, Salammbô is the gastronomic restaurant that serves its dinners. The mood is elegant but informal. Carved fireplaces and ornate chandeliers fill the dining room, and the Orientalist style found across the hotel carries through to the tables. It seats 50 to 70, with a terrace for those who would rather eat outside. Before sitting down, there is wine or a cocktail with tapas by the fireplace or in the bar. The menu has two sides, Moroccan traditions and Western influences, with French classics among them, and the chef rewrites it with the seasons. Vegetables and herbs come from the organic kitchen garden in the grounds, which he and his team tend every day. Dishes include chicken mhancha with Taliouine saffron, a fish tagine with sea bream from Agadir, slow-roasted lamb mechoui and a risotto of roasted pumpkin from that garden, with prawns and argan oil. Dinner runs to two or three courses, or five if you leave the choice to the chef. Japanese plates can be ordered too. Moroccan and French wines go with the food and the staff suggest pairings; the evening can close with mint tea or a classic after-dinner cocktail.