As always, FlyerEC knows best
To be honest, however, I am not sure if most Chefs stay longer than 1 or 1.5 years at Jena - we shall see. I hope to experience more of Dario's cooking upon returning to Jena. Nama was better than ever this time around.
Originally Posted by
vuittonsofstyle
Food at FS Marrakech also much improved, especially in the Moroccan restaurant, which now does modern Morrocan. GM Thomas Krooswijk seems very committed.
As long as Thierry is at FS Marrakech, their F&B will be great, dear Vuittons. Right now selection is a little limited, but the few dishes they have are excellent, and you can order off piste as I did, which was no issue. The greater challenge right now is that import into Morocco is even more complicated than before, so their suppliers are having a hard time. None of the resorts were able to source fresh truffle, just not available right now. Hopefully this changes again, but I believe so.
At FS MRK, they still have Quattro for Southern Italian, Azzera during lunch and also Inara, which has International cuisine - plus a few Moroccan originals.