All Food and Drink
- Bleu
From the fresh-caught fish of the day to the gently curved walls and a striking ceramic shell mural, our signature Mediterranean restaurant draws inspiration from Casablanca’s coastline – a view easily seen from every table, both inside and on the terrace.
- Latitude 33
Named after Casablanca’s geographical setting on the 33rd parallel, our chic, resort-style, poolside restaurant is open seasonally during spring and summer and offers fresh local specialties made for sharing.
- Mint
Adorned with Moroccan white stucco embroideries contrasting the black marble floor, our elegant lobby lounge invites you to sit with friends for a causal meal of authentic Moroccan specialties and light, gourmet fare served all day.
- In-Room Dining
Whether you’re time-zone–hopping, feeding a hungry team during an impromptu meeting or looking for quiet, private dining, you can choose from our extensive In-Room menu day or night.
Please note: The Hotel does not currently possess a liquor license.
Events
- Every Sunday
Sunday Brunch
Join us at Bleu for an exceptional brunch, where the whole family can enjoy fresh seafood, live grill stations, a dedicated kids corner and a tempting dessert buffet, served every Sunday from 1:00 pm to 3:30 pm.
- Every Day
Breakfast at Bleu
Begin your morning with a breakfast buffet featuring hearty traditional Moroccan dishes, an egg station, Mediterranean mezze, fresh-pressed juice and daily specials served alongside views of the Atlantic at Bleu, starting daily at 6:30 am.
Meet The Team
Executive Chef Guillaume Blanchard
Chef Blanchard’s focus is on creating high-end luxury experiences for each and every guest. His passion for food and attention to detail is a skill, he says, that far surpasses his seven years spent working in the culinary industry. Shaped by memorable experiences in the kitchens of chef Alain Ducasse and the Pourcel Brothers, Chef Blanchard oversees all three of our restaurants, ensuring each menu is full of flavours that highlight the unique tastes of Morocco and abroad.
“Creating menus to impress customers of all nationalities is a real pleasure, as is being able to respond to special requests.”
Thierry Metee
Executive Pastry ChefAs part of the Hotel's opening team, Executive Pastry Chef Thierry Metee of Four Seasons Hotel Casablanca conquered the sweet palette of locals early on with his interpretation of French classics and pastries inspired by local ingredients. As a Four Seasons veteran who's worked at 6 properties, one thing Metee has learned is that consistency is key. Discover Metee's signature pastries during weekend Afternoon Tea or on the menu of our Hotel's three restaurants.
“Pastries are like fashion. You have to stay on top of trends but always make sure to bring in your own interpretation.”
Culinary Experiences
![Fresh fish lower body, tail on ice]()
Fresh caughtExecutive Chef Guillaume Blanchard takes you behind the scenes with a seafood market experience you won’t soon forget.
![Bakery counter with trays, glass cake displays with pastries and desserts, window with ocean view]()
Afternoon TeaSip local tea blends and coffee specialties along with a selection of pastries and light, gourmet fare during Afternoon Tea service at Mint, our cosy-yet-refined lobby lounge modelled after a traditional Moroccan home.
![Modern private dining table for 12 within curved dividers, under modern orange chandelier]()
A private affairGather with up to 12 guests in Bleu’s unique, cocoon-shaped, private dining room for an intimate meal alongside curved walls of deep-blue tadelakt that open up to a secluded ocean-view terrace.
