01
DISCOVER
Is your foodie instinct awake? Then let if fly!
People and Food

Coming from honouring mother nature, and Ala, is what makes moroccan food so close and intriguing at the same time. Humble, mediterranean and healthy, it is nurtured by simple and powerful ingredients like: saffron, bay, olive oil, exquisite vegetables and fruits, bread, meat and fish.

Moroccan cuisine has been recognised as the World's Second Best and the most you taste it the most you find a common thread across regions, but also very special things if you go deeper, thanks to its cultural mix (andalusí, jewish and bereber). You will feel like a nomad if you try Saharan food, or like a real fisherman in the coast; but also truly attached to moroccan roots if you try its typical food in Fez or Meknes; and open to the best of the world in Rabbat or Marrakech.

Sweet and salad mixes go beyond gastronomy in Morocco. Sugar is a first need product for locals: people say that you are well nourished if you have bread and tea (with lots of sugar in it), and sugar is present in every single celebration, or even as a gift, whatever the reason will be. Big celebrations, daily ones: all of them are great occasions for moroccan people to eat high caloric food made with sugar (almond too). But you will also feel surprised in finding sugar in a typical salad, in between dishes, and, believe us, your senses will instantaneously say: "Shukran shukran shukran" (which, if you don't know it yet, means: "thank you, thank you, thank you").

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Food made with love

As-salamu alaykum and welcome to a strong connection with nature, vibrancy and intensity throughout all of your senses. And get ready for new tastes, mixes, changes and spontaneous celebrations in this bubblying country where smelling good aromas is even more powerful than the sun which feeds everything with joyful colours and boundless energy.

A big and warm hug will make you feel at home in the twinkling of an eye (and a bite). Every step you make will guide you into a pleasant feeling of abundancy and diversity thanks to food and people in Morocco, so prepare your stomach and your "smiling yes", because moroccans will make the most of themselves to give you their best treasures in the table. Always plenty of careful hands and eyes which will embrace you to the fullest: if you order food for 2, live space for 5 (or more). :)

Do you want to eat like a real Moroccan? Use your hands as much as you can, but you'll need to learn the magic bread-eating-technique which only the real experts can handle (easier said than done, we promise). Once you'll have it, a couscous, a tayine or a lamb wont never be the same. But don't forget to wash your hands properly before, bless the food that you are about to take and never extend your arm in front of other eaters (this is a sign of respect and, as you know, eating is sacred and needs to be taken this way).

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Cous cous

Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. See here some recipes of cous cous.

Tajine

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. See here a tajine recipe.

Pastilla

Pastilla is a traditional Andalusian dish consumed in countries of the Maghreb. Andalusian people who migrated to Fez have popularized the dish throughout Morocco. See here a recipe.

Méchoui

Méchoui  is a whole sheep or a lamb spit-roasted on a barbecue. See here a mechoui recipe.

Zaaluk

Zaaluk is a spicy authentic Moroccan salad based on mashed eggplants and tomatoes flavored with many spices. See here a zaaluk recipe.

Moroccan Tea

For Moroccans, drinking tea is a way of life. Every culture has its own way of relaxing and showing hospitality. Enjoying a glass of Moroccan tea together is an invitation to witness and participate in an important part of the local culture. See here how its done.

  • Cous cous

    Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. See here some recipes of cous cous.

  • Tajine

    Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. See here a tajine recipe.

  • Pastilla

    Pastilla is a traditional Andalusian dish consumed in countries of the Maghreb. Andalusian people who migrated to Fez have popularized the dish throughout Morocco. See here a recipe.

  • Méchoui

    Méchoui  is a whole sheep or a lamb spit-roasted on a barbecue. See here a mechoui recipe.

  • Zaaluk

    Zaaluk is a spicy authentic Moroccan salad based on mashed eggplants and tomatoes flavored with many spices. See here a zaaluk recipe.

  • Moroccan Tea

    For Moroccans, drinking tea is a way of life. Every culture has its own way of relaxing and showing hospitality. Enjoying a glass of Moroccan tea together is an invitation to witness and participate in an important part of the local culture. See here how its done.

02
AMBASSADOR
Local experts to help you find the best local food
Halima Mourid

I love to stroll at night in the big square of Marrakech, take a bowl of snails made in a broth of herbs and spices, taste a freshly squeezed orange juice and go up to a terrace to taste a tea with aromatic herbs with Gnawi music in the background. Amazing to see the people moving from one place to another.

03
ESSENTIALS
To take back home!
  • Tayin
    Stay pure, cook pure flavors
  • Preserved Lemons
    A basic for your chicken dishes
  • Cured butter
    Salty and Strong
Tayin
Stay pure, cook pure flavors
Preserved Lemons
A basic for your chicken dishes
Cured butter
Salty and Strong
04
Insider Tips
Local Tips around food
What is your best secret around food in your country?
  • Zahira

    "In the alleys near the large square, the small "Chez Mustapha restaurant" which is surrounded by olive shops and aromatic herbs vendors, where I love to sit on the terrace enjoying good tea and lamb mechui"

  • Richard

    "My favorite place is undoubtedly Chhiwat Ferkous, where the best tangy in Marrakech is made."

  • Samuel

    "To enjoy a Moroccan meal with a little touch of modernity the best thing is Dar Moha, authentic cuisine in a magnificent setting and a perfect wine match."

Zahira

"In the alleys near the large square, the small "Chez Mustapha restaurant" which is surrounded by olive shops and aromatic herbs vendors, where I love to sit on the terrace enjoying good tea and lamb mechui"

Richard

"My favorite place is undoubtedly Chhiwat Ferkous, where the best tangy in Marrakech is made."

Samuel

"To enjoy a Moroccan meal with a little touch of modernity the best thing is Dar Moha, authentic cuisine in a magnificent setting and a perfect wine match."

05
GASTRONOMIC TRIPS COMING NEXT
The best is yet to come

Jun

20

Water and seaside pleasures day & night

Morocco - 7 days
Start your culinary trip in Marrakech watching how Masterchef cooks innovative dishes and embark yourself in a relaxed trip along the coast side, where you will do your own Tajine and abserve how...
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Jun

20

Learn, explore the real moroccan aroma and be water, my friend

Morocco - 5 days
Learn from expert Masterchef hands, discover the hidden treasures of moroccan cuisine, feel the pleasure of tasting fresh juicy oysters and let a hamam power treat you well.
SEE MORE  >