Best restaurants and places to eat in Marrakesh

A palace to devour with one’s eyes

Jewel of the traditional Moroccan architecture, the house which shelters " Soleiman Palace" was built towards the end of the 19th century by the famous Cadi Layadi, one of the last big Lords of the Atlas.

The cream of the Fes and Marrakesh’s craftsmen worked for years on end in the construction and in the ornamentation of this magnificent big building. Through its zelliges, its antiques monumental gates and its moucharabiehs, the Soleïman palace gives to the visitor the rare privilege to taste, in each of its steps, in the plural expression of an art characterized by the celebration of the divine.

The art of receiving

Supplied with ultramodern installations and with all the conveniences required by the restoration up-market, the Soleïman Palace is capable of welcoming eight hundred dinner guests according to the best criteria. With its six vast lounges, its immense open-air courtyard - covered and warmed during winter-, its terrace opening on the snowy summits of the Atlas, the Soleïman Palace became with the passing years a reference. It asserted itself at the same time as one of the houses where the Moroccan art to receive is the best preserved and as one of the places where the advantages of the tradition and those of the modernity are most harmoniously married.

When serving is a pleasure

Serenity and intimacy of spaces, sweetness and sensual delight of the dark lights, the staff’s discretion, everything contributes to give an exquisite flavour for every moment spent behind the high walls of the Palace.

Respectful of the reception rites and the legendary hospitality of the country, the Soleïman Palace strove to recreate, to the tiniest details, the dreamlike atmosphere of palatial houses.

The gastronomical tradition

Generous, fragrant, subtle, the Moroccan cooking derives its flavour and its originality from what it could examine in detail from diverse inheritances (Andalusian, African, Mesopotamian) to melt them in a gastronomy, to satisfy the most delicate palates.

To the Soleïman Palace work the "tabbakhates" family agents of the secrets of the Moroccan “haute cuisine” passed orally from generation to generation for centuries. Guards of the Qaïda (rules and traditions), they watch day and night in front of their "kanouns" to preserve all their nobility titles in couscous, prunes tajines, chickens in the candied lemons and the stews of quinces with honey.