Drink and Dine
Laying the table.
The Alajmo brothers' Italian, in a Venetian room
Sesamo
Restaurant · Daily
You build your own dinner from the carte, choosing 2, 3 or 4 dishes across antipasti, pasta, mains and dessert.
Or leave it to the kitchen and take one of the 3 tasting menus: Mamma Rita, Max or Raf.
Moroccan produce runs through the Italian cooking: capers from Safi in the vitello tonnato, Moroccan long pepper and orange blossom in the saffron gnocchi, cumin from Alnif in the banana split. The Majorelle cappuccino is a ragù of squid in its own ink under a potato cream.
Alajmo's classics sit beside dishes made for this hotel, and the pizzas are Neapolitan. Sunday lunch is Il pranzo della nonna, the grandmother's lunch: traditional Italian cooking, served at the table.
Kismet Recommends
- Steamed pizza, fish tartare, seaweed sauce and caviar
- Pesto risotto, Mseir lemon and nigella
- Cacio e pepe ravioloni
- Octopus alla Luciana, Saïss white bean cream and basil
- Basil and tomato ice cream ‘spaghetti’
The kitchen
Massimiliano Alajmo
He became the youngest chef in the world to win a third Michelin star.
The Majorelle cappuccino is a ragù of squid in its own ink under a potato cream.
