Morocco, MarrakechSeptember 25, 2025, by flowererman

Surrounded by nature, close to the city: Farasha Farmhouse Marrakech, Morocco

Morocco, Marrakech, September 25, 2025, by flowererman

Surrounded by nature, close to the city: Farasha Farmhouse Marrakech, Morocco

A vast olive grove, an endless swimming pool and the smell of freshly picked mint in the air: welcome to Farasha Farmhouse in Marrakech, Morocco. Just a comfortable half-hour drive from the bustling city of Marrakech, you'll find this hideaway, which appears like an oasis between the Atlas and Jbilet mountains. A place that feels like coming home, if only your home were a sun-drenched farm, entirely dedicated to art, nature, and good food.

Farasha Farmhouse

Farasha Farmhouse

Farasha, we learned, means "butterfly" in Arabic. What began as a secluded artist's residence has, thanks to the French-Irish duo Fred and Rosena Charmoy, evolved into an elegant, relaxed haven where creativity and comfort converge. You could say, like a caterpillar becoming a butterfly.

The interior is reminiscent of an art gallery, with glittering surfaces, vintage Italian sofas, and artwork by local artists. Styled to perfection, without feeling too contrived.

As you might expect from a modern farmhouse, Farasha's cuisine revolves around fresh, local, and lovingly prepared food. The vegetable garden is the beating heart of the kitchen, where the chef picks his ingredients daily. Think colorful salads, crisp vegetables, and homemade kombucha.

Let's not forget the pool: fifty meters of pristine blue water, flanked by shady daybeds nestled among olive trees and fragrant shrubs. Here you can literally swim away your worries.

Staying here is highly recommended, but a day pass also makes for a wonderful day out. And all that just a stone's throw from vibrant Marrakech, yet miles away from the bustle of the Medina.

KM 30 Route de Fes, Jaidate, Marrakech, Morocco

Cucumber-melon salad à la Farasha

Cucumber-melon salad à la Farasha

We had a salad for lunch that was so delicious, we immediately recreated it at home. It was too simple to describe, and just what you want on a hot day.

Cut a cucumber in half, scoop out the seeds with a spoon, and slice into half-moons. Make balls from a ripe honeydew melon or cube it—we're not fussy about that.

For the sauce, combine yogurt with a generous handful of dill (be generous, more is more here), a spoonful of coarse mustard, a little mayo, lemon juice, salt, pepper, and—if desired—a touch of honey. Mix everything well and you're done.

Fresh and creamy with a spicy hint of dill, absolutely summery. Farasha in a bowl.