During Harvest Festival, Jnane Tamsna has designed a set 3-course meal – with vegetarian and omnivore options – that features fresh vegetables from its own farm and local products from rural cooperatives. A highlight is azenbou – a toasted tender barley couscous that is a delicacy found in High Atlas Amazigh communities – served with organic roasted squash.
Watch this space for news of pop-up takeovers of the Jnane Tamsna restaurants by celebrity chefs, and cuisine workshops by farm-to-table consultants Saloua Cherkaoui and Soufiane Lazrak. Outside guests, as well as those staying at the hotel, are welcome to indulge in Jnane Tamsna’s pool and lunch special, reserve for dinner or participate in special events.
Jnane Tamsna is a 24-bedroom luxury boutique hotel in Marrakech’s legendary Palmeraie. Comprising five villas spread over nine acres of organic ecological gardens, the space has committed to environmental and social sustainability since its inception in 2001. Serving a fusion of Mediterranean farm to table cuisine with influences from its owners’ diverse origins, all of its seasonal fruits and vegetables are picked fresh from its agroecological farm, and other products are
sourced from local cooperatives and organic growers. Jnane Tamsna is committed to sustaining the livelihoods of local communities, with a focus on promoting the produits de terroir of Morocco’s rich cultural landscapes. By infusing their innovative recipes with these ingredients, the hotel strives to show its guests another side of Moroccan lifestyle and cuisine whilst bolstering the local regenerative community, from small-scale farmers to rural cooperatives.