A hotel stay in Marrakech is as much about the food and surroundings as it is about the room. Hôtel & Ryad Barrière Le Naoura has completed a months-long renovation and opened a new Beefbar restaurant as it seeks to attract guests with updated facilities and a wider choice of dining. The work, completed in autumn 2024, covered the reception hall, gardens, outdoor areas and central swimming pool. The layout was also changed to make it easier for guests to move between indoor and outdoor spaces.
French interior designer Cédric Capron led the redesign, combining contemporary features with traditional Moroccan craftsmanship. Local artisans made hand-cut zellige tiles, carved wooden details and marble finishes, while decorative carved elements were added throughout the property.
The new restaurant serves selected premium meats from Japan, the United States and Australia, alongside modern dishes inspired by street food. It brings the Beefbar brand to the hotel as part of its expanded dining offer.
Beefbar was founded in Monaco in 2005 by Riccardo Giraudi. The brand now operates in more than 40 locations worldwide, including Paris, London, Dubai, Hong Kong and New York. Its menu combines the traditional steakhouse format with international flavours and contemporary dishes.
Le Naoura is part of the French hospitality group Groupe Barrière. The hotel opened in November 2009 as the group’s first property outside France and is located near the historic Medina, in the Bab Doukkala area of Marrakech.
The property covers about 3.5 hectares, an area roughly equivalent to five football pitches. It has 85 rooms and suites, along with 26 private riads — traditional Moroccan-style residences — with several bedrooms, private swimming pools and gardens.
The renovation comes as Marrakech attracts international hotel and restaurant brands, increasing competition in the city’s luxury tourism market. Hotels are adding recognised dining concepts to draw not only overnight guests but also local residents and visitors who come specifically to eat.
Le Naoura’s approach combines traditional Moroccan materials and craftsmanship with international hospitality and dining brands. The aim is to update the guest experience while retaining the property’s links to Marrakech.
Groupe Barrière operates luxury hotels, casinos, restaurants and bars. Founded in 1912 by François André, the group has 18 luxury hotels and more than 140 restaurants and bars, according to the information provided.
The renovation also comes ahead of major international events expected to bring visitors to Morocco, including the 2025 Africa Cup of Nations and the 2030 Fifa World Cup. Hotels across Marrakech have been updating their facilities as the country prepares to host more international visitors.
Beefbar’s international expansion brings opportunities as well as challenges. Its use of imported premium meats requires compliance with customs rules and food-import requirements, including halal certification where applicable in Morocco. The restaurant will also compete with other high-end dining venues in Marrakech’s Hivernage and Guéliz districts.
The hotel has not disclosed the renovation cost or the financial terms of its partnership with Beefbar.
