Morocco's culinary heritage embraces the deep-rooted traditions and cultural variety of the country. Couscous, Tajine, Pastilla, Mrouzia, and R'fissa, are some of the emblematic dishes of the country that you can’t resist. Subtly composed of a wide variety of striking flavours and scents, Moroccan cuisine draws its originality from a combination between Berber, Arab-Andalusian, and Jewish culinary traditions. Thanks to its rich cultural heritage specific to each region, Morocco has built an undisputed reputation worldwide.
From Pastilla, Couscous, Rfissa, Tajine, to Méchoui, Moroccan culinary art symbolizes a variety of influences that have given rise to a rich tradition. The dishes are certainly tasty, but Moroccan pastry also has its say. Gazelle horns, Briouates with honey, Ghriba... These sweet little delights, which are served especially during Eid celebrations, seduce the most demanding gourmets.
Cinnamon, Coriander, Saffron, Cumin, or Ras El-Hanout, Morocco takes you to a journey of colours and perfumes. Available in the specialized markets of the medinas as well as in the supermarkets, these spices are also part of the Souk culture. Besides cooking, they are used for their therapeutic virtues.
In 2014, Morocco was awarded second gastronomic destination in the world by the British blog Worldsim. In October 2018, the Spanish newspaper "La Razon" paid tribute to the Kingdom's refined cuisine by qualifying it as the best international gastronomic destination. Fifteen Moroccan restaurants are now listed among the 1000 best restaurants in the world according to "La Liste" ranking.
In addition to the most refined culinary traditions, there are also scrumptious dishes traditionally prepared that delights the most demanding gourmets, such as Smen, a rancid and salty butter from North Africa and the Middle East. Khliî, is spicy dried meat from the cradle of Moroccan gastronomy in Fez.
With argan oil being one of the specialties of Agadir, Amlou the Moroccan Nutella, which is mixture of argan oil, honey and almond almonds, is the most common recipe in the South. Agadir is also famous for its wide variety of honey, which is a delicious sweet added to a soft breakfast.
Ranked as the 9th best world destination in 2019 by TripAdvisor ahead of Dubai and New York, the sumptuous Jemaa-el-Fna of Marrakech is completely transformed into a giant open-air restaurant as the night falls. The latter ivites its visitors to taste delicious feasts: from Harira, which is a bean soup with pasta and lentils, to the dates and honey delights that are traditionnally prepared for Ramadan.
In the specialized markets, the stalls of the spice sellers form a striking picture of colors: red of paprika, beige of cumin, yellow of turmeric, green of aniseed with its distinctive smell. These natural products are presented in woven baskets or plastic tubs. A sensory feast added to pleasure of sight.
The culinary tradition in Morocco is also about conviviality and sharing. Everyone gathers around the table to enjoy a tasty Couscous or a Tajine at lunchtime. Afternoon tea is not to be missed, it is the icon of traditional Moroccan beverages.
Rather than traveling from hotel to hotel, a homestay offers an unparalleled experience harking back to your deep-rooted traditions. How else can you enjoy a Berber bread baked in a traditional oven soaked in mild and strong olive oil. How to taste Harbel, the crushed durum wheat soup with milk, or a rabbit tagine with Demnate raisins or liver and olives.
