The first bite changed everything, and I can honestly say these were the tastiest dishes of the year. I am not a serious foodie but I live to eat – I LOVE great food.
Upon landing in the capitol city of Rabat, we toured the city and then…LUNCH at Villa Diyafa in the Ambassadors district. The starter was likely the best b’stila I had all week, it’s a phyllo type pastry called oarka containing onions, eggs, chicken, almond meal and spices. Light and delish. And of course our first tagine – still my favorite of the week I think. It was light, and very fresh fish with flavors of lemon and olives. I don’t usually do dessert, but this I managed to eat in its entirety. A light pastry again but this time with a custard.
The Villa Diyafa itself was a stunning oasis in the heart of the Ambassadors district of Rabat. Crisp modern design with only 10 suites and a private villa. The husband and wife owner & operators are Swiss born but have worked together around the globe at some of the finest hotels. Delightful and passionate about ensuring the perfect stay for each of their guests.
The Villa Diyafa itself was a stunning oasis in the heart of the Ambassadors district of Rabat. Crisp modern design with only 10 suites and a private villa. The husband and wife owner & operators are Swiss born but have worked together around the globe at some of the finest hotels. Delightful and passionate about ensuring the perfect stay for each of their guests.
On to Fez and the Riad Fez. As we walked down a dark street in the old town, I wasn’t sure exactly what to expect and through the doors lay a beautiful oasis. Soup, tagine and great conversation with friends!
At Villa des Orangers in Marrakech the elegant dining room was dark with touches of African design. You could also eat outside if preferred. Jean-Claude Olry’s unique gastronomic menu leaned French with an Arab twist. Great fresh ingredients and beautifully presented. Breaking from tagines, I had roasted sea bass filet, artichoke, zucchini and mushroom with a coriander sauce.
At Villa des Orangers in Marrakech the elegant dining room was dark with touches of African design. You could also eat outside if preferred. Jean-Claude Olry’s unique gastronomic menu leaned French with an Arab twist. Great fresh ingredients and beautifully presented. Breaking from tagines, I had roasted sea bass filet, artichoke, zucchini and mushroom with a coriander sauce.
One of the best meals of the trip (have I said that already??) was at Ksar Char-Bagh. Chef Antoine Gonzalez blew me away with his expansive garden and creative cuisine. Everything fresh and fantastic. I didn’t take good notes on this one. They do a traditional Berber barbecue at their farm each Saturday. We were dining in the Library. If staying at the hotel, you can request to have your dinner in a different room each evening. The design is captivating and each room lends a very romantic vibe.
Don’t laugh, but I seriously teared up at one point during this trip. So very thankful for times like these that I am blessed to experience with treasured friends. Amazing country with exceptional hotels and food. Thank you Relais & Chateaux!!