26 Jan A new year at Riad Living
It’s a new year and our wish for this year is filled with health, happiness, love and respect worldwide. So while we haven’t set any resolutions in particular, we continue to grow, evolve and adapt.
We kicked off the New Year with a wonderful party and we were delighted to present our guests with grilled octopus in turmeric sauce with spinach briouats, berkoukech (handrolled Moroccan pasta), lobster carpaccio and its corals, bisque and flowers and even orange-glazed duck breast with seasonal vegetables in a salted crust.
In the kitchen, Marco Chiacchiaretta makes regular visits to create new menus alongside resident chef Mustapha El Bachna using our farm-to-table philosophy. Our current menu includes items such as lamb, pomegranate, honey and toasted almonds, sea bass filet served on sauteed green beans with persil and delicious chips and even a five-course tasting menu to create an elegant culinary experience.
Over in the kitchen at Riad Due, Mohamed has joined the RiadLiving team and brings with him a passion for creating both Moroccan and Italian cuisine having worked in the kitchens of leading Italian restaurants around Marrakech. He loves to cook pasta and our poolside dining provides idyllic settings year-round.
Back at Riad 72 we have expanded our spa services to include a massage room for two. What better way to start a holiday than to book a hammam and relaxing massage à deux before retreating to your room for some relaxation and then dinner in a magical setting?
Our concierge services continue to expand as we seek out the best day trips, hottest shops to open and the finest restaurants and cafes to dine in. Stay tuned to our blog as we uncover these secrets and share our insider tips – like our top tips to the off-the-beaten path museums to visit in Marrakech.
For a truly authentic Arabian nights experience, settle in to our tent-like salon just off the central patio at Riad 72. Sipping tea after a day in the bustling souks is sure to create a truly North African experience.