Best restaurants and what to eat
Morocco
Marrakesh is one of Morocco’s great culinary crossroads, where the flavors of the Atlas Mountains, the Haouz plain, and the city’s bustling souks meet. Its cuisine is rich in spice, fragrant with preserved citrus, saffron, mint, and cumin, and deeply rooted in slow-cooked tagines, festive couscous, and sweet pastries served with tea.
A fiery red chile paste with garlic, cumin, and coriander, prized for its deep heat and smoky perfume. In Marrakesh it is used to sharpen tagines, enrich soups, and accompany grilled meats, often brightened with olive oil or lemon.
A traditional preserved butter with a pungent, earthy aroma and a complex, almost cheese-like depth. It is treasured in Marrakech cooking for lending richness to couscous, bastilla, and slow-simmered stews.
A luxurious almond, argan oil, and honey paste with a silky texture and roasted nuttiness. It is typically spread on bread or msemen, and served at breakfast or tea time as a signature taste of southern Moroccan hospitality.
The roasted kernels of the argan tree yield a prized nutty flavor that is central to regional specialty products. In and around Marrakesh, argan appears in edible oils and pastes with a warm, toasted character and a distinctly Moroccan identity.
Sweet local melons from the Marrakech plains, valued for their juicy flesh and perfumed aroma. Eaten chilled or at the end of a meal, they reflect the region’s summer produce and pair beautifully with mint.
Dates grown and traded through the Marrakech markets, noted for their caramel sweetness and soft, yielding texture. They are eaten fresh or dried, often alongside mint tea, almonds, or stuffed in festive sweets.
A traditional Moroccan spirit distilled from figs or dates, clear and potent with a subtle fruity warmth. In the Marrakesh area it is typically sipped in small amounts, often after meals, and valued as a historic home-style eau-de-vie.
A fig-based spirit associated with Moroccan Jewish distilling traditions, offering a round, sweet-fruited aroma and a clean finish. It is usually served neat and chilled as a digestif.
A date liqueur with spice-inflected sweetness, smooth texture, and a warming aromatic profile. It is enjoyed as an after-dinner drink, often well chilled or over ice.
A well-known Moroccan lager with a crisp, light body and gentle bitterness. It is served cold and pairs easily with grilled meats, salty snacks, and spicy dishes.
A popular Moroccan beer with a clean, easy-drinking profile and refreshing carbonation. It is commonly served chilled in casual settings and matches the region’s lively street-food culture.
A Moroccan-brewed beer with a pale, crisp character and soft malt notes. It is typically enjoyed very cold, especially in warm weather.
A quintessential Marrakesh tagine of chicken or lamb cooked slowly with preserved lemons and olives. The sauce is fragrant, silky, and deeply savory, balancing bright citrus with briny olive notes and warm spices.
A celebratory lamb tagine where tender meat is paired with prunes, cinnamon, and sometimes almonds or sesame. The result is lush and sweet-savory, with a glossy sauce that feels luxurious and festive.
Chicken braised with saffron, onions, and aromatic spices until the flesh becomes exceptionally tender. Its flavor is elegant and floral, with a golden sauce that highlights one of Morocco’s most prized seasonings.
A Marrakech specialty of meat slow-cooked in a clay urn with preserved lemon, garlic, cumin, and smen. Traditionally prepared for men’s gatherings, it has a melting texture and concentrated, earthy flavor from long, gentle cooking.
A grand Friday couscous topped with a colorful assortment of seasonal vegetables and a savory broth. The grains are light and fluffy, carrying the perfume of cumin, saffron, and stewed vegetables in perfect harmony.
A festive couscous crowned with caramelized onions, raisins, and sweet spices. It is one of the region’s signature sweet-savory dishes, rich, aromatic, and often served for special occasions.