Best restaurants and what to eat
Morocco
Casablanca is Morocco’s great Atlantic port and business capital, and its food culture reflects that maritime energy. The city is especially known for exceptionally fresh seafood, refined French-influenced baking, and the vibrant street food and tea culture found in its markets and neighborhoods.
Fresh Atlantic sardines are a Casablanca staple, prized for their clean, briny flavor and supple texture. They are often grilled, stuffed, or folded into sandwiches, and pair beautifully with chermoula, lemon, and crusty bread.
Merlan, or whiting, is a delicate white fish favored for its light, sweet flesh and soft flakes. In Casablanca it is commonly fried or pan-seared and served with salads, fries, or a sharp squeeze of citrus.
Dorade from the Atlantic is valued for its firm texture and elegant, mildly sweet flavor. It is often roasted whole with herbs and spices, making it a classic choice for a refined coastal meal.
Maquereau is a richly flavored fish that reflects the working-port character of Casablanca cuisine. Its oily flesh stands up well to grilling and bold seasoning, especially with cumin, paprika, and preserved lemon.
Anchovies from Morocco’s Atlantic coast bring intense saline depth and a silky bite. They are often cured, fried, or used to add umami to salads, pizzas, and small savory pastries.
Calamar is a beloved seafood in Casablanca, where it is often lightly battered and fried until crisp outside and tender inside. It also appears in seafood grills and tagines with tomato and herbs.
Mint tea is the signature drink of Casablanca, poured high to create froth and served sweet and intensely aromatic. It accompanies nearly every social gathering and is as much a ritual as a refreshment.
Strong black coffee is widely enjoyed in Casablanca’s cafes, typically served small and intense. Its bitter edge balances the city’s sweet pastries and makes it a staple morning drink.
Lait caillé is a tangy fermented milk drink appreciated for its refreshing acidity and creamy body. In Casablanca it is often consumed chilled as a simple, nourishing beverage.
Raib is a thick cultured milk drink or drinkable yogurt popular in Moroccan households and city snack bars. It has a smooth, mildly tart flavor and is often sweetened or flavored lightly.
Fresh orange juice is one of Casablanca’s most common street-side drinks, prized for its bright sweetness and lively acidity. It is often squeezed to order and served ice-cold.
Lemon juice, often sweetened and diluted, is a simple coastal refresher in Casablanca. Its sharp citrus profile makes it especially welcome in warm weather.
Stuffed sardines are a Casablanca signature, usually filled with chermoula, herbs, and sometimes a spicy or fragrant paste before being fried or baked. The result is crisp, aromatic, and intensely coastal.
Grilled sardines are one of the city’s most iconic everyday dishes, celebrated for their smoky skin and juicy flesh. They are typically served simply with bread, salad, lemon, and a spoonful of chermoula.
Fish tagine is a hallmark of Casablanca’s seafood culture, often made with fresh fish, tomatoes, peppers, onions, and spices. Its slow-cooked sauce is rich and aromatic, perfect for soaking up with bread.
Shrimp tagine combines the sweetness of shellfish with warm Moroccan spices and a savory sauce of tomato, garlic, and herbs. It is a refined coastal dish that highlights the freshness of Casablanca’s seafood markets.
Squid tagine is tender, fragrant, and often cooked with tomatoes, peppers, onions, and a lively spice blend. In Casablanca it offers a deeply savory taste of the Atlantic in classic Moroccan form.
Seffa is a sweet-savory Moroccan dish of steamed grains or vermicelli finished with cinnamon, butter, and powdered sugar, often served for celebrations. In Casablanca it is treasured for its delicate texture and festive aroma.
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