La Grande Table Marocaine - Royal Mansour Casablanca

Moroccan cooking on the twenty third floor

The Anfa Experience moves through the pass at La Grande Table Marocaine - Royal Mansour Casablanca, on the 23rd floor of the hotel in Anfa, Casablanca. The room is an extension of the Royal Mansour group’s commitment to Moroccan cooking inside luxury hospitality, transplanting the success of the Marrakech original to Morocco’s largest city, and it is distinct from that riad-set original in every practical way except ambition. Perched between the bustling port and the Old Medina, it presents Moroccan art de vivre lifted literally to new heights, with the Atlantic in the windows. The concept is a sensory journey through Morocco’s culinary arts, guided by a stated quest for excellence and a love of taste, and it welcomes lovers of local cuisine, culinary explorers and business travellers to the same tables. What that asks of the kitchen is precision inside generosity.

Pastilla, couscous, and the Anfa line

The kitchen’s grammar is Moroccan, built for both à la carte service and a tasting menu. Royal pastilla, m’hamar shoulder of lamb, Royal Mansour-style couscous, and the Anfa Experience set the frame; each asks for a different kind of control. Pastilla depends on contrast, crisp pastry against a seasoned filling. M’hamar carries the slower logic of lamb, sauce, and depth. Couscous arrives with the weight of national ritual, particularly at Friday lunch, when the house gives the dish its Royal Mansour expression. The Anfa Experience gathers that vocabulary into a longer sequence, with courses that have included blue lobster from Oualidia, Tangier-style stuffed seabream, and pastilla with milk cream. The restaurant’s Moroccan register also reaches into harira, salads, tagines, orange blossom, chermoula, cumin, preserved lemon, dates, and small fish from the Casablanca coast. These are not decorative references. They are the working materials of the place, handled through a hotel kitchen that must make generosity precise.

The room above Casablanca

The room sits on the 23rd floor, high enough for the Atlantic, the port, the Old Medina, and the Hassan II Mosque to enter service without becoming the service. Floor-to-ceiling windows carry the view; mirrors, marble, and fabric hold the light inside. The room is formal, but not stiff. Conversation stays low. Plates arrive against a backdrop of Casablanca’s coast and concrete, a city seen from above while the kitchen keeps to the older measures of spice, steam, pastry, and broth. The counterpoint matters. A dish such as Oualidia lobster or Royal Mansour-style couscous does not need the view to explain it, yet the height changes the tempo of the meal. The pass works below that panorama, keeping the table anchored while the room opens outward.

A hotel table with a Moroccan memory

La Grande Table Marocaine in Casablanca follows the Royal Mansour idea into a different setting from Marrakech: not a riad, but a sky-level dining room in Anfa. Its place in the hotel is to carry Moroccan cooking with polish rather than loosen it into spectacle. That is why the final impression is not the skyline alone, but the return of pastry, lamb, couscous, and orange blossom to the table. The Anfa Experience is the room’s most complete statement.