Les palmiers

The story

Les Palmiers Marrakech: Mediterranean Cooking in the Palmeraie

The founders and the kitchen

Les Palmiers Marrakech brings a refined approach to Mediterranean cooking into the heart of the Palmeraie. Stéphanie and Michel Dibenedetto transferred their Saint-Tropez hospitality model to this quiet enclave. They recruited Italian chef Mimi to direct the culinary operations, asking him to translate Riviera simplicity into the local climate. Their combined vision prioritizes intimate gatherings and meticulous guest relations across every season.

Coastal ingredients and signature plates

The kitchen centers its coastal cuisine on fresh seafood and familiar coastline recipes. A hazelnut tart paired with lemon confit stands out for its contrasting textures and bright acidity. Guests also encounter salmon-filled nemss and a peppered beef fillet, though these plates follow a more conventional route.

Terraces and garden views

Sunlight fills the expansive outdoor dining area that overlooks the hotel pools and landscaped gardens. Gault&Millau awarded the venue an eleven-and-a-half rating, noting the relaxed pace and festive energy despite occasional service delays. Diners stay primarily for the open-air layout and the steady stream of Mediterranean dishes.