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Eco-Friendly

Eco-Friendly

At Kasbah Bab Ourika, the commitment to preserving the environment is woven into most of the aspects of the guest experience.
Aiming to integrate the ethos of responsible luxury, Kasbah Bab Ourika paves the way for a greener and more sustainable future in the hospitality industry.

Breathtaking views from the biological gardens

The Kasbah is one of the most eco-friendly buildings in Morocco.



Kasbah Bab Ourika is dedicated to uplifting the surrounding villages. An astounding 93% of its workforce is drawn from the neighboring communities, creating a symbiotic relationship between the establishment and the local residents.
This approach not only supports the livelihoods of the community members but also fosters a genuine exchange of culture and traditions between guests and locals.



We use solar panels to heat the building and the domestic water supply. We also generate our own electricity to ensure that we are environmentally sustainable.

The Kasbah's biological gardens provide organic produce and a serene setting for guests to explore.

The Hotel grey water is recycled for irrigation for conservation of water resources.

Innovative heat pump systems ensure energy-efficient temperature control.

The kasbah is keen to implement other traditional environmental initiatives.

There are plans to build a prototype biodigester unit to use waste products of the kasbah to produce electricity and gas and fine quality compost for the gardens.

It is hoped that if this project is a success it will have applications all over the Berber villages in the High Atlas.

Kasbah Bab Ourika proves that luxury and sustainability go hand in hand, offering a responsible and unforgettable travel experience in a breathtaking natural setting. we wish that eco-friendly initiatives are not just a trend but a way of life. They showcase that sustainable practices, combined with the beauty of nature, can create a harmonious and unforgettable travel experience.

“A recipe has no soul. You as the cook must, bring soul to the recipe. And I love doing it!”

Josè Gonzales

Head Chef @SaborDelMar