Spring has arrived in Marrakech - and our new dinner menu showcases the best of the season. Think warm moonlit nights on the terrace and food with friends. The spring menu is the brainchild of our new chef Ghizlaine Baza who’s worked in top French and

Sunset on our roof terrace is arguably our favourite time of day at El Fenn. Think skies drenched pink and orange, stone warmed by the heat of the day and night falling over the Marrakech skyline. All you need to add is your first sunset

 Moroccan wine history stretches back centuries - and no trip is complete without trying some local wine. The first vines were planted after the Roman invasion in the first century AD and wine, along with olive oil, was sent back to Rome. After Morocco converted to

 In the kitchens of Mouton Noir in Gueliz, Aniss Meski slices kohlrabi to pair with smoked salmon for lunch. Over in Hivernage, Maria Merouane slow cooks mutton in a rich ras el hanout sauce.  Ask most people about Moroccan food and they’ll think of tagine and

 Moroccan salads mark the start of any celebratory meal in a medley of colourful, sweet and savoury, intensely delicious appetisers. It is said, the more of them there are - and there can sometimes be as many as 12 or 15 -  the more distinguished

 There are many amazing Moroccan restaurants to eat at in Marrakech - some serving traditional dishes, others putting a new spin on familiar tastes. But most Marrakchis believe that nothing tastes better than home and so, if they do go out, they’ll eat in street

Thyme from the High Atlas Mountains, fish from the Atlantic Sea, argan oil produced in Essaouira and wine from Meknes: Morocco is truly a land of plenty.Add in the renewed sense of just how important local food production is thanks to the Covid pandemic and