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Kasbah du Toubkal

Imlil, Morocco

Kasbah du Toubkal is a pacesetter in the Moroccan tourism industry and the recipient of myriad awards and accolades. Run by local Berbers and wholly integrated into the local community, the Kasbah epitomizes the hospitality the culture is famed for. The product of an innovative Berber and European partnership, the inn was built on a shared desire to make the beauty of Toubkal National Park more accessible to appreciative guests while also giving back to the community. The Kasbah was once the home of a feudal chief; today it has been transformed into one of Morocco’s most entrancing accommodations using traditional methods and materials in keeping with its historic roots. 

This mountain haven enjoys a wondrous location atop a high rocky hill in the shadow of the snowy summit of North Africa' highest peak, Mt. Toubkal. Banquettes and umbrella tables on the rooftop balcony enjoy 360-degree views of the sunset over the mountains and the Imlil Valley below, filled with apple, cherry and walnut orchards. Guests rooms also have outstanding views and comfortable appointments that complement the lodge's classic mountain design elements. Carved walnut furniture and heavy wood beams and doors lend rustic ambience while traditional Moroccan carpets in geometric patterns warm the tile floors. All rooms have spacious en suite bathrooms, wooden writing desks, and tea and coffee-making service. A traditional hammam steam bath is also available for guests' relaxation. Outside, enjoy a stroll on the stone walkways that wend through verdant gardens.

Kasbah du Toubkal demonstrates what a powerful force tourism can be to help, rather than hinder, communities. In addition to employing local people and involving them in its management, the lodge uses a percentage of guest proceeds to fund a community non-profit that supports education, health care and ecological waste disposal. It is also an examplar in environmental sustainability, utilizing its own water filtration system and sourcing much of its food from gardens on the premises, among other ecological practices.