bahrainthismonth.com | MAY 2026 EID 35 Royal Marrakech is not the sort of restaurant that relies on food alone. Tucked within the Royal Saray Resort in Bahrain, it feels designed as a full evening out, blending Moroccan flavours with music, performance, polished hospitality and a room that has its own unmistakable mood. The first impression is visual. With its red furniture, deep tones and intimate lighting, the restaurant carries a subtle speakeasy vibe, less formal dining room and more glamorous hideaway. It has the kind of atmosphere that makes you want to settle in, order slowly and let the night unfold. There is also enough variety on the drinks menu to make it work just as well for a lounge style evening, even if you are not sitting down for the full dinner experience. Under the assured management of Pasquale Gislao, the whole operation feels composed. Service moves with confidence, the pacing is measured and the restaurant manages to feel luxurious without becoming stiff. Mr. Gislao has clearly helped shape an experience that understands the importance of atmosphere as much as the food. Flavour And Theatre The entertainment adds greatly to that sense of occasion. Traditional dancers move through the space with candles balanced on their heads, creating the kind of spectacle that immediately catches the room’s attention. A singer and live musicians bring warmth and energy without overpowering conversation, giving Royal Marrakech a rhythm that grows as the evening continues. The food begins with confidence. Hummus Meshawi takes a familiar dish and gives it a Moroccan flourish, with smooth hummus topped by crispy pulled lamb. It is smoky, rich and textured, with the lamb adding depth without overwhelming the freshness of the hummus beneath. The Chicken Pastilla is one of the clearest examples of Moroccan cooking’s balance between sweet and savoury. Crisp pastry gives way to a gently spiced filling, delivering warmth, sweetness and delicacy in the same bite. It feels traditional, elegant and deeply comforting. Pasquale Gislao Director of Operations
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