Perched on the 33rd floor of the iconic Mohammed VI Tower, Aldabaran brings together Mediterranean gastronomy, Moroccan craftsmanship, and breathtaking panoramic views in a new expression of luxury dining.
High above the historic cities of Rabat and Salé, where the Bouregreg River meets the Atlantic Ocean, a new chapter in Morocco’s luxury dining scene has begun.
On September 28, 2026, Waldorf Astoria Rabat Salé officially opened Aldabaran, the first restaurant in Morocco by internationally acclaimed French chef Alain Ducasse.
Occupying the 33rd floor of the Mohammed VI Tower, one of Morocco’s most recognizable architectural landmarks, Aldabaran represents more than the arrival of a celebrated culinary name. It is an ambitious meeting of Mediterranean flavors, Moroccan ingredients, contemporary design, and the artistry of fine dining.
For Ducasse, whose culinary philosophy has long emphasized exceptional ingredients, precision, and respect for regional traditions, the restaurant offers an opportunity to explore a new gastronomic landscape.
A Restaurant Inspired by the Stars
The name Aldabaran comes from one of the brightest stars in the night sky, a reference that pays tribute to the legacy of Arab astronomers and the celestial inspiration found throughout Waldorf Astoria Rabat Salé.
The restaurant’s identity reflects that connection between heritage and modernity.
Its elevated location creates an immediate sense of occasion. Through expansive floor-to-ceiling windows, guests discover panoramic views stretching across Rabat, Salé, the Bouregreg Valley, and the Atlantic Ocean.
Yet the experience extends well beyond the setting.
Ducasse has collaborated once again with renowned interior designer Pierre-Yves Rochon, bringing together two creative visions that share an appreciation for elegance, craftsmanship, and detail.
From the architecture to the cuisine, Aldabaran has been conceived as a destination where every element contributes to the overall experience.
The Mediterranean Meets Morocco
At the heart of Aldabaran is a culinary philosophy inspired by the French Riviera and the wider Mediterranean.
Rather than relying on unnecessary complexity, the menu emphasizes the natural character of carefully selected ingredients, seasonal freshness, and techniques developed through years of culinary expertise.
The result is a sophisticated yet generous approach to gastronomy, where flavors are allowed to express themselves.
Working closely with Alain Ducasse’s team, the restaurant has developed a culinary identity that combines the group’s established standards with the distinctive ingredients and traditions of Morocco.
Leading the kitchen is Chef Morgan Perrigaud, whose work with local producers plays an important role in shaping the dining experience.
One particularly interesting collaboration is with L’Agrumiste, an orchard near Fès that cultivates more than 250 varieties of citrus fruits.
From bergamot and yuzu to rare lemons and mandarins, these ingredients introduce unusual aromas and flavors that complement the restaurant’s Mediterranean inspiration.
The partnership reflects a broader philosophy: exceptional cuisine begins with an understanding of where ingredients come from and the people who cultivate them.
Alain Ducasse & Chef Morgan Perrigaud -Aldabaran
From Breakfast to an Extraordinary Evening
Unlike many restaurants associated with Alain Ducasse, Aldabaran offers a dedicated breakfast experience alongside lunch and dinner.
It is a distinctive feature that allows guests to discover the restaurant’s culinary philosophy throughout the day.
Mornings begin with homemade pastries, warm madeleines served in their individual molds, and Ducasse’s signature cookpot of eggs and mushrooms, finished with delicate shavings of Wagyu ham.
As the day progresses, the menu introduces dishes that reflect the restaurant’s Mediterranean character.
Among the selections are petit farcis, gambero rosso accompanied by ricotta tortellini, and lamb served with caponata.
Each creation emphasizes balance, ingredient quality, and the kind of technical precision that has become synonymous with Ducasse’s approach to gastronomy.
The wine program follows a similarly thoughtful direction.
Guests can explore the diversity of Morocco’s vineyards through a selection highlighting the country’s wine-producing regions, complemented by French labels ranging from prestigious Bordeaux and Burgundy grand crus to carefully chosen producers from the Rhône and Loire valleys.
Together, the cuisine and wine selection create an experience that celebrates both international sophistication and regional identity.
Where Moroccan Craftsmanship Meets Art Deco Elegance
The interiors of Aldabaran are as carefully considered as the cuisine.
Designed by Pierre-Yves Rochon, who also shaped the visual identity of Waldorf Astoria Rabat Salé, the restaurant brings together contemporary sophistication, traditional Moroccan craftsmanship, and references to Rabat’s Art Deco heritage.
Curved architectural elements echo the distinctive form of the Mohammed VI Tower, creating a visual connection between the restaurant and the landmark that houses it.
Throughout the space, handcrafted zellige, damascene-inspired decorative details, and pottery in black and gold tones celebrate Morocco’s artistic traditions.
Geometric patterns, graphic accents, and black timber flooring introduce an Art Deco influence, while contrasting black-and-white details reinforce the restaurant’s refined atmosphere.
The combination creates an environment that feels both rooted in its surroundings and distinctly international.
For guests, the experience is designed to unfold through several dimensions: the views, the interiors, the service, and ultimately the cuisine.
A New Chapter for Rabat’s Luxury Hospitality Scene
The opening of Aldabaran also reflects Rabat’s growing appeal as a destination for sophisticated international travelers.
While Morocco has long attracted visitors through the cultural richness of cities such as Marrakech and Fès, Rabat offers its own combination of history, architecture, contemporary development, and understated elegance.
The arrival of Alain Ducasse’s first restaurant in the country adds a new dimension to that appeal.
Situated within Waldorf Astoria Rabat Salé, Aldabaran brings an internationally recognized culinary vision to one of the capital region’s most distinctive hospitality settings.
Guy Bertaud, general manager of Waldorf Astoria Rabat Salé, has expressed confidence that the restaurant will establish a new standard for the city’s culinary landscape.
With Ducasse’s expertise, Perrigaud’s leadership in the kitchen, and a remarkable architectural setting, Aldabaran is positioned to attract both international visitors and Morocco’s own discerning dining community.
More Than a Restaurant, a Destination
There are restaurants remembered for their cuisine, others for their atmosphere, and a select few for the experience they create by bringing both together.
Aldabaran aspires to belong to that final category.
Its identity is built around a compelling combination: the culinary vision of Alain Ducasse, the design expertise of Pierre-Yves Rochon, the richness of Moroccan ingredients, and a setting overlooking two historic cities and the Atlantic coastline.
For Morocco, the opening represents another significant addition to its evolving luxury hospitality landscape.
For Rabat, it introduces a new destination where gastronomy, architecture, and local heritage come together.
And for Alain Ducasse, Aldabaran marks the beginning of a new culinary chapter in a country whose ingredients, traditions, and cultural identity offer a distinctive source of inspiration.
High above Rabat, Aldabaran brings a new perspective to Mediterranean dining—one that looks toward Morocco’s rich heritage while embracing the possibilities of contemporary gastronomy.
Restaurant Information
Aldabaran by Alain Ducasse
Waldorf Astoria Rabat Salé
33rd Floor, Mohammed VI Tower
Rabat–Salé, Morocco
Open daily for breakfast, lunch, and dinner.
Reservations: +212 5 30 48 20 20
Email: rbart.restaurants@waldorfastoria.com
