Shirvan - Mandarin Oriental

Shirvan sits inside the Mandarin Oriental Marrakech, a resort spread across twenty hectares of olive groves, rose gardens, and reflecting pools with the Atlas Mountains closing the horizon. The restaurant was originally built around Akrame Benallal's Silk Road concept, blending Persian, Arab, Indian, and Mediterranean flavours in a sharing format. Since late 2025, it has turned inward, becoming a Moroccan table guided by Chef Hind Nebgane, a Kasbah native who has been part of the hotel since opening day. She cooks the Morocco she grew up in: cooked salads sharpened with preserved lemon and cumin, slow tagines, seasonal couscous, and dishes shaped by her Berber grandmother and the spice-scented alleyways of the medina. The interior, designed by Gilles & Boissier, takes its cues from the great mosque of Cordoba. Slender columns line the dining room, black and white marble mosaics cover the floor, and H'ssira straw panels dress the walls alongside wooden shelves stacked with souk finds. But the seat most guests want is outside, on the broad terrace overlooking the long water feature that bisects the property, where the light shifts from gold to violet as the Atlas peaks catch the last sun. The Shirvan Bar, an extension of the restaurant, leans into spice-driven cocktails built with homemade syrups and fresh fruit, and its Berber tent annexe hosts a resident DJ. Together, restaurant and bar cover the full arc of an evening in Marrakech, from a quiet aperitif in the garden to a five-course Moroccan dinner under a sky wide enough to forget the medina is only ten minutes away.