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For starters, Jean Todt ravioli with lobster medallions rubs shoulders with Moroccan salads with Atlas flavors and pastillas. I choose briouates, a traditional dish.
Naoura Barrière
Located in the heart of the medina, the Naoura Barrière is one of Marrakech’s top luxury hotels. Opened in 2009, it boasts 26 riads and 85 rooms. It’s also one of the red city’s finest restaurants.
The terrace by the pool / Copyright Julien Tissot
The 26 m-long swimming pool is beautifully lit at night, making it a romantic setting. The hotel’s star restaurant, Fouquet’s Naoura Barrière, focuses on French gastronomy. Inventive, with some great classics from the traditional Moroccan culinary repertoire, the table is well worth the detour. The terrace overlooks the swimming pool.
one of the tables
For starters, Jean Todt ravioli with lobster medallions rubs shoulders with Moroccan salads with Atlas flavors and pastillas. I choose briouates, a traditional dish.
For the main course, the filet of Saint Pierre is a delight. The service is sharp.
Le filet de Saint-Pierre / Copyright Julien Tissot
For dessert, the chocolate palet is very good and aesthetically pleasing. The French touch is there.
the chocolate pebble / Copyright Julien Tissot
The whole setting is worthy of an impeccable upmarket brasserie. In the kitchen, the talented Issam Rhachi delights the taste buds.
Naoura Barrière
Rue el Adala,
Marrakech
www.naoura-barriere.com
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