Quique Dacosta lands in Morocco alongside Royal Mansour Collection

One of the most prestigious high-end luxury hotel names in the world joins forces with the chef to develop Royal Mansour Tamuda Bay, a one-of-a-kind paradise on the shores of the Mediterranean.

"This brand is iconic around the world. Its strategy of placing projects throughout Morocco to develop tourism means we can stage our cuisine in a privileged, natural fashion,” says Dacosta. Along with his team, he has created two excellent culinary concepts where guests and clients can savor food by one of the best chefs in the world.

Le Méditerranée

At this restaurant, which boasts pure Mediterranean essence, the chef transforms his regional specialties like paella rice into sublime dishes. With beach views, white and blue dominate the space, from the marble floor to the subtly pearled dishes. Here, guests can relish incredible salads and delicious seafood dishes created by Dacosta. Raw or cooked, the fish, shellfish, and crustaceans are masterfully prepared. Like the delicate scarlet prawn carpaccio with trout roe, the amazing prawns with sea urchin gratin, and the delicious monkfish stew with cuttlefish strips. The chef's dessert menu is rich in flavor and refined textures. The perfect finishing touch to the meal, it beautifully complements the savory dishes.

Pool Beach

This sophisticated restaurant unites a dream-like infinity pool with the exclusive Tamuda Bay beach. Here, Dacosta and his crew offer their impressive "Palmas," based on the bento concept. Inspired by flavors from around the world that play out the chef's travels since his career began, they have been exclusively created for Royal Mansour Tamuda Bay. This makes for a sophisticated, visually appealing staging of a concept that blends Dacosta's traveler nature with excellent regional products like cheese, fish, and seafood.

Two other chefs who have each also won three Michelin stars also collaborate at the resort: Massimiliano Alajmo is in charge of Italian cuisine at the restaurant Cocinella, while Éric Frechon heads La Table. With impressive views over Cabo Negro, he imbibes his food with Japanese hints and Moroccan nuances.