Chef Rabia's Kitchen
At Riad Mayo, dining is one of the defining pleasures of a private stay. Our kitchen specialises in traditional Moroccan, Italian, and Asian-inspired cuisine — each style prepared with the generosity and care that runs through everything we do here.
Fresh vegetables, herbs, and seasonal ingredients are sourced whenever possible from Riad Mayo's own organic garden. What grows on the estate shapes what arrives at the table — and the difference, guests tell us, is felt with every bite.
Dining at Riad Mayo is a flexible and personalised experience. With over 25 years of culinary experience across North Africa and Asia, Chef Rabia and her team tailor every meal around the rhythm, preferences, and style of your group's stay.
Discuss Your MenuA freshly prepared menu available daily from 9:00 AM to 11:00 PM — meals, snacks, and beverages served on your schedule.
Starter, main course, and dessert — a shared meal for the whole group, with full-board, half-board, and single-meal options available.
A generous spread of platters brought to the table — designed for long, unhurried gatherings with family and close friends.
From the intimacy of the riad dining room to feasts under the night sky — every setting is part of the memory.
Dine inside the Riad's ornate dining room — hand-carved cedar, lantern light, and the warmth of traditional Moroccan hospitality.
Long-table dinners beneath a candlelit pergola, surrounded by the garden's lush greenery and the sounds of the valley.
For special evenings, dine in a traditional Moroccan tent surrounded by lanterns, live music, and starlit skies.
A graceful covered corridor connecting the Riad's main house to the pool and gardens beyond — set with a long communal table, lantern-lit and open to the evening air, it is an intimate space where the warmth of the house flows naturally into the life of the estate.
Rabia came into Naima's life in 1987. What began as a role helping to care for the family slowly became something far deeper — a relationship that has lasted nearly four decades.
When Naima later moved to Malaysia, Rabia went with her, helping to raise her children and becoming part of the fabric of their home. She was there through childhoods, family meals, moves between countries and the countless ordinary moments that, over time, turn someone into family. To call her simply an employee would never quite describe it. Rabia is Naima's sister in every way that matters.
Her life has taken her from the Ourika Valley and the heat of Marrakech to the busy streets and kitchens of Malaysia, giving her more than 25 years of international culinary experience along the way. Moroccan cooking remained at the heart of what she knew, but years abroad broadened her instincts, techniques and understanding of food.
Today, when Rabia cooks at Riad Mayo, she is not preparing dishes as an outside chef brought into the house. She is cooking in the home she helped shape, for a family she helped raise, using the same generosity and care that have defined her place within it for decades.
That is what makes a meal prepared by Rabia difficult to reproduce elsewhere. The recipes matter, of course — but behind them is a lifetime of memories, countries, kitchens and a bond with Naima that began long before Riad Mayo ever welcomed its first guest.
Talk to Us About Your Stay
From relaxed à la carte meals to full-board stays and generous shared feasts, dining at Riad Mayo can be tailored around your group and the rhythm of your stay.
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