Dining at Heure Bleue Palais
Discover the restaurants at Heure Bleue Palais
The Hotel Heure Bleue Palais offers you the cuisine of Chef Ahmed Handour every day. Its cuisine turned towards the sea is nourished by traditional Moroccan and Souiri cuisine. he adds a twist of modernity. Always with kindness, he will open his lair to you and share his secrets, tips and recipes with you during cooking classes, a rare moment of sharing and conviviality as Chef Ahmed likes them.
| Salon Oriental |
The Oriental restaurant is the heart of the gastronomy at Heure Bleue Palais - an elegant Moroccan lounge with a sophisticated, yet cosy atmosphere welcoming its guests on a culinary stepping stone to the realm of exotic flavours.
Ahmed Handour, young Head Chef of the Heure Bleue Palais kitchens, offers a nightly menu which is both authentic and of highest gastronomic standards, serving modern and inventive cuisine that combines to perfection the creativity of classic Moroccan cuisine. On weekends the atmosphere is more festive with theme nights like the Oriental evening on Fridays. We offer endless options in the discovery of new flavours in a magical place.Today's Essaouirian cuisine by Ahmed Handour
Please find a link to a sample menu here
| Terrace Grill |
The Terrace Grill is located on the top floor roof terrace of Heure Bleue Palais. Here - between deck and pool - you can while away the afternoon in the open-air restaurant with fantastic views and light menu revolving around the sea.
Also available our package "Pool & Lunch" including 3 courses meal and pool access
Please find a link to a sample menu here
| Breakfast in the Patio |
When the buffet - prepared each day at dawn in the heart of the house - sends out the delicious aroma of toast and Argan oil, it is the moment for all guests to come together and marvel at the rich tradition of the Moroccan morning meal alongside Western classics.
At breakfast Heure Bleue Palais offers: Homemade pastries and Moroccan breads,
homemade jams, fresh fruit salad, homemade yoghurt, cheeses, cold meats, cereals, Essaouira smoked salmon, dried fruits, local honey ... without forgetting eggs : hard or soft boiled, scrambled, omelettes ... or Moroccan specialties like M'semen - small cakes made with semolina flour, Beghir or pancakes with '1000 holes' and Amlou, a traditional Moroccan spread made with almonds and Argan oil.
| English Lounge |
The English Lounge is open throughout the day
and in the evening, welcoming its guests in a warm atmosphere with
Colonial-inspired decor, precious woods, leather and Oriental rugs.
It's good to share a moment in front of the fireplace with a
cocktail, a selection of authentic teas or finest spirits and
liqueurs.
| Ahmed Handour, Head Chef |
For me, cooking is sharing. Share knowledge and desires within my team. Share with our guests the pleasure of flavors and preparations, of course those culinary heritage that I inherited with pride, but also those from elsewhere. To marry them in the plate is an enrichment.
