Chef Akrame takes over the resort’s restaurant and transforms it into a Shirvan. This restaurant is designed by architectural duo Gilles and Boissier as a ‘modern refuge with Berber and Andalusian Arab influences’. The relaxing atmosphere blends the modern with Oriental culture and the Tales from the Arabian Nights. Chef Akrame comes from Paris with his entire team to develop a menu where the textures,( tastes and aromas of traditional Moroccan food mix with those of the West and some subtle hints of Asiatic cuisine).
It’s like an invitation to a gastronomic world tour. For example, guests can order a small Tartare of Bluefin Tuna, with an unmistakably Far-Eastern character. Or Oysters Chermoullah Style, flavoured with a mix of world spices: harissa, ras el hanout (a blend of traditional Moroccan spices), zkhoug (a hot sauce from Yemen) and chimichurri (a sauce from South America). There’s also a Pastilla de Homard (Lobster Tart), the result of a love affair between Moroccan and French gastronomy, and a magnificent Shoulder of Suckling Lamb Confit en Croûte.
Shirvan Bar.
At Shirvan, cocktails are also part of the journey. They are best enjoyed with food. The small drink menu includes infused alcohols, homemade syrups and fresh fruit, and focuses on spices. Adjacent to Shirvan Restaurant, our verstaile BAR evolves throughout the night from elegant tea lounge to enjoy a beautiful sunset to a chic and trendy bar-lounge. Overlooking the picturesque ponds that form the centrepiece to the resort, the Shirvan Bar enjoys a relaxed Oriental feel with a décor influenced both by Berber traditions and Arab-Andalucian design.
The idea of fusion underpins the style of the Oriental and international cuisine of the new Shirvan, a source of richness and diversity. To accompany these outstanding dishes, Chef Akrame, has some vegetarian fusions like a legendary Tahini-Roasted Cauliflower with orange blossom. Many of the vegetables come straight from the hotel’s 100% organic kitchen garden. The garden also boasts a fine collection of herbs, which give the dishes and desserts exotic flavours and aromas. The proof is in the puddings with a superb Sorbet Grenade (Pomegranate Sorbet) with ginger and mint from the garden, and the resort’s inimitable Baklava Glacé.
Where Mandarin Oriental, Marrakech
Phone +212 5 24 29 88 88
Opening hours
Mon-Sun 7AM-11PM
Pricing £££