A Guide to Moroccan Cuisine in Marrakech

Marrakech is one of the best places in Morocco to eat well, from street stalls to riad courtyards, and knowing what to order helps.

What to order

Tagine — named for the conical clay pot it's cooked in — usually pairs meat with spices like saffron, ginger and cinnamon; lamb with prunes and chicken with preserved lemon and olives are two of the most common versions. Couscous, traditionally served on Fridays, comes steamed and topped with vegetables, chickpeas and meat. Pastilla wraps spiced meat and almonds in thin, crisp pastry dusted with sugar and cinnamon — sweet and savoury together, which surprises some first-time visitors. Harira, a tomato-based soup with lentils, chickpeas and meat, is hearty enough to be a meal on its own. For something more festive, mechoui — a whole lamb, slow-roasted with cumin and paprika — is worth seeking out.

What to drink

Mint tea — fresh mint, green tea and sugar, poured from height — is less a drink than a small ritual of hospitality; turning it down is considered impolite. Fresh-pressed orange, avocado and pomegranate juices are everywhere and worth trying too.

Table manners

Bread often stands in for cutlery, used to scoop up tagine and salads, and meals are eaten with the right hand. Sharing from one dish is normal and part of the point.

Where to eat

The Jemaa el-Fna's food stalls come alive in the evening — a genuine experience, not just a tourist stop. For something quieter, riad courtyards and rooftop restaurants overlooking the medina serve the same dishes at a slower pace, and the souks around Souk El Kebir and Souk Semmarine have simple local spots worth ducking into.

Food is one of the best reasons to build in real time in Marrakech rather than rushing through — see our Marrakech day trip or any of our tours departing from Marrakech, and let us know if you'd like a specific food experience built into your itinerary.