One of the world’s most prestigious luxury hotel companies is partnering with the chef to develop some culinary experiences at Royal Mansour Tamuda Bay, a unique paradise on the Mediterranean shores.

“It is an iconic brand in the world and its strategy of locating projects throughout Morocco’s geography for tourism development allows us to stage our gastronomy in a privileged way,” says Dacosta who, together with his team, has created two excellent gastronomic concepts where guests and clients will be able to delight in the cuisine of one of the best chefs in the world.

Le Méditerranée

In this restaurant of pure Mediterranean essence, Dacosta transforms the specialities of his land, such as rice cooked in paella, into sublime dishes. Overlooking the beach, in this space dominated by blue and white, from the marble floor to the subtly pearly tableware, diners can savour wonderful salads and exquisite seafood dishes. Raw or cooked, fish, shellfish and crustaceans are masterfully prepared, such as the delicate carpaccio of carabineros with trout roe, the incredible lobsters with sea urchin gratin or the delicious monkfish stew with cuttlefish ribbons. The dessert menu proposed by the chef is rich in flavours and refined textures, and serves as a finishing touch to the meal, perfectly complementing the savoury 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 traveller nature with excellent regional products like cheese, fish, and seafood.

Other Gastronomic Offers

Two other chefs who have each also won three Michelin stars collaborate at the resort to create an exceptional gastronomic offering: 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.