"A retreat on the city’s edge set among 27 acres of citrus orchards, olive groves and lavender-scented gardens, where traditional Moroccan and Andalusian architectural touches—intricate plaster carvings, zellij-covered columns and ornate woodwork—frame a grand canal and landscaped grounds. The 84 guest rooms and villas favor simpler interiors but many include outdoor pools; the hotel turns its olive harvest into oil served in its restaurants, which include a Mediterranean garden-terrace option, an elegant domed poolside venue and an Indian-rooted restaurant from a noted chef." - Nicola Chilton