Majorelle

Led by Executive Chef David Thual, the kitchen applies classic French technique to globally inspired, locally sourced ingredients. While the transportive design draws from the gardens of Marrakesh, the backyard space offers a secret-garden feel, complete with Dior green dinnerware. The restaurant is widely recognized for its luxurious afternoon tea, marked by attentive service, hot tea refills, and unique pastries. Dishes skew toward clean, light flavors, featuring options like red snapper tartare and parfaits decorated with edible flowers.