Moroccan food and drink
Always fancied the idea of traditional Moroccan food, and itching to try the country’s distinctive cuisine? Then join us on a culinary journey accompanied by the scent of saffron, cumin and cardamom; by authentic hospitality and masterpieces of style – and let your taste buds dance! A meal in Morocco requires the engagement of all of your senses and, whether traditional or modern, every dish reflects the place that surrounds you.
Be delighted by delicious tagines, delicate couscous, sweet beghir and creative reinterpretations of time-honoured classics. We’ve hand-picked the best restaurants in the country for you – read what our reviewers had to say about them.
Berber, Arabic, Andalusian and Mediterranean cuisines, with European and African influences, combine to make Moroccan food simply unique: exotic flavours and thrilling contrasts assembled in visually spectacular and deliciously fragrant creations, served on decorative ceramics, clay, brass or copper – a sensory explosion of the most wonderful kind.
A passion for Moroccan cuisine
A fusion of Moroccan, Middle Eastern, and Mediterranean cuisines, blending traditional Moroccan spices such as ras el hanout, cumin, and coriander with dishes like hummus, tabbouleh, and mezze-style preparations.
Saffron. Coriander. Caraway. Cumin. Enjoyed in well-seasoned tagine, the Moroccan national dish cooked in the clay or ceramic cone-shaped pot of the same name. Tagine with meat, fish and vegetables, or perhaps a dessert?
In Morocco, food is a communal activity! Steamed couscous is designed for sharing, served with beef, lamb, chicken or fish and fresh vegetables. Tuck into grilled sardines by the Atlantic coast in Essaouira or Agadir.
Enjoy pastilla, a classic Moroccan pie made with chicken, almonds, spices, and delicate filo pastry. It also comes in a seafood and fish version, offering a delightful experience for the palate. And of course, kaab el ghazal, delicious crescent-shaped pastries filled with almonds, orange blossom water, and cinnamon.
A dash of Andalusia. A splash of Arabia. Enriched with African aromas and Berber culinary traditions. Varied. Multifaceted. Glorious. The taste of a Moroccan holiday.
Moroccan
cuisine for fans
of meat and fish
‘Moroccans eat straight from the (shared) pot using three fingers: the index finger and middle finger hold the flat bread, while the thumb pushes the food onto the bread. The fingers must not touch the tagine itself. In Morocco’s national dish, the flat bread serves as the cutlery!’
Visiting a market is a dive into life. Moroccan spices show the colourfulness of the country. If you visit a traditional souk in Morocco, you will experience the multifaceted country with its people, the landscape and centuries-old traditions as a colourful oasis of fragrance. With typical spices, gourmets also have their bright joy in this country. Careful selection as well as fresh grinding & packaging guarantee top quality and unusual and incredible flavour nuances.
