Morocco is a paradise for food lovers, offering one of the world’s most celebrated cuisines. While many locals still prefer home-cooked meals, the country’s cities and towns are filled with restaurants, cafés, and riads that showcase the rich flavors of Moroccan gastronomy.
In major cities like Marrakech, Fez, and Casablanca, you’ll find everything from traditional Moroccan restaurants serving tagines and couscous to French fine dining establishments and trendy fusion spots blending Mediterranean, Italian, and international influences. For the most authentic atmosphere, head to riads—beautifully restored traditional homes—where you can enjoy gourmet Moroccan dishes in intimate, romantic settings.
Many hotels also house quality restaurants, but some of the best dining experiences are tucked away in the medina or on rooftops overlooking city skylines. In some venues, you’ll even find traditional Arabian-style dining setups with low banquette seating and candlelit tables, creating a truly immersive cultural experience.
Book ahead for upscale restaurants and riad dining rooms, as they fill up quickly. Alcohol is available in most high-end establishments, though it tends to be pricier than in Europe.
Eat Like the Locals in Morocco
One of the best ways to experience Moroccan culture is to eat where the locals eat. Street food stalls in places like Jemaa el-Fna in Marrakech, Place el Hedim in Meknes, and the medina of Rabat offer a lively, authentic dining experience you won’t forget. By night, these squares fill with crowds of locals and tourists alike, billowing smoke from open grills, and the irresistible aroma of freshly cooked dishes.
Menus are as adventurous as they are diverse—expect everything from slow-cooked sheep’s heads and steaming bowls of snails to skewered kebabs, grilled fish, couscous, and sizzling tagines. It’s not just a meal, it’s an atmosphere: communal seating, energetic vendors, and nonstop action under the glow of lanterns.
While some visitors worry about hygiene, the brisk trade and high turnover usually mean the food is fresh and safe to eat. Just take extra care during the hottest summer months (July and August) when food spoils more quickly.
Beyond the squares, Morocco’s budget-friendly dining scene also includes shawarma stalls, small cafés serving rotisserie chicken, and pizza stands. While not as exciting as the bustling food markets, they’re a reliable option for a quick, affordable bite.
Travel Tip: Follow the locals’ lead—busy stalls with long lines are usually the best (and safest) places to eat.
Breakfast in Morocco is hearty yet simple, often centered around fresh bread, pastries, and eggs. Try beghrir, Morocco’s fluffy semolina pancakes topped with honey butter, or enjoy shakshuka, poached eggs simmered in a spicy tomato and pepper sauce. A classic local option is a fried egg in olive oil, served with olives and cheese for a savory start.
The Tajine: Morocco’s Most Iconic Dish
No trip to Morocco is complete without tasting a traditional tajine, a slow-cooked stew prepared in a conical clay pot that keeps the meat tender and flavorful. Popular varieties include chicken with preserved lemons and olives, lamb with prunes, and kefta meatballs in spicy tomato sauce topped with eggs.
A signature flavor comes from ras el hanout, a fragrant Moroccan spice blend of up to a dozen spices such as cumin, cinnamon, turmeric, and ginger. It’s not only the secret behind many tajines but also a perfect souvenir to bring home from the souks.
Taste Morocco’s Famous Bastilla: The Sweet and Savory Pie
One of Morocco’s most iconic dishes, bastilla (or pastilla), is a culinary masterpiece that blends sweet and savory flavors in every bite. Originally a specialty of Fes, bastilla can now be found across the country, delighting locals and travelers alike.
This delicate pastry is made from warqa, a wafer-thin filo-like dough, and traditionally stuffed with pigeon, chicken, or vegetables, caramelized onions, eggs, and toasted almonds. Once baked, it’s generously dusted with cinnamon and powdered sugar, creating a unique balance of flavors that’s both rich and aromatic.
Don’t Miss Morocco’s Melt-in-the-Mouth Mechoui
Mechoui is one of Morocco’s most celebrated traditional dishes—a whole lamb marinated with fragrant spices and slow-roasted for hours, often in an underground clay oven, until the meat is tender, juicy, and falling off the bone. It’s a feast for the senses and perfect for sharing with family or friends.
While many restaurants serve large portions ideal for groups, smaller servings can also be found at street stalls, giving travelers a chance to sample this iconic dish on the go.
Where to Try It: Head to Mechoui Alley in Marrakech for freshly carved lamb and an unforgettable culinary experience.
Enjoy Traditional Moroccan Couscous
Couscous, rooted in Amazigh (Berber) culinary tradition, is one of Morocco’s most iconic and versatile dishes. This beloved staple is served in homes and restaurants across the country and is traditionally eaten on Fridays as a communal meal.
Couscous is highly adaptable: it can be paired with meat, chicken, fish, or vegetables, and in some regions, even enjoyed with a touch of sweet ingredients. Often, it’s accompanied by a flavorful vegetable broth called “marqa”, which enhances the dish’s rich, aromatic flavors.
Travel Tip: To experience authentic Moroccan couscous, visit local family-run restaurants or riads, where it’s often prepared in the traditional way and served piping hot in a communal dish.
Savor Traditional Moroccan R’fissa
R’fissa, also known as Trid, is a traditional Moroccan dish with deep cultural roots, originating from Casablanca. It’s a hearty, aromatic meal often served during special occasions or family gatherings.
The dish is made with flaky Moroccan pancakes (msemmens) layered with slow-cooked chicken, onion broth, lentils, and a fragrant blend of spices including coriander, fenugreek, and ras el hanout. Every bite is packed with rich, comforting flavors that reflect the complexity of Moroccan cuisine.
Warm Up with Traditional Moroccan Harira
Harira is a classic Moroccan soup celebrated for its nutritious and comforting ingredients. Made from a rich blend of lentils, chickpeas, tomatoes, herbs, and small pasta or flour dumplings, this hearty soup is both flavorful and filling.
Harira is especially popular during Ramadan, when it’s traditionally served to break the fast, but you’ll find it on menus in restaurants and street food stalls across Morocco year-round. Its aromatic spices and wholesome ingredients make it a perfect introduction to Moroccan cuisine.
Taste the Traditional Marrakech Tanjia
Tanjia is a signature dish of Marrakech, cherished for its rich flavors and tender meat. Traditionally prepared with lamb or veal in a terracotta jar, the dish is slow-cooked for several hours in a local oven, allowing the spices and juices to infuse the meat fully.
The result is succulent, melt-in-your-mouth meat that delights both locals and discerning food lovers. Tanjia is often served at family gatherings and traditional restaurants, giving visitors an authentic taste of Marrakech’s culinary heritage.
Travel Tip: For the best experience, try Tanjia at a local Marrakech restaurant or riad, where it’s cooked slowly using traditional methods for maximum flavor.
Indulge in Moroccan Cornes de Gazelle
Cornes de Gazelle, or “gazelle horns,” are delicate crescent-shaped pastries filled with sweet almond paste and subtly flavored with orange blossom water. These iconic Moroccan cookies are a beloved treat, enjoyed across the country and perfect for pairing with a hot cup of traditional Moroccan mint tea, often affectionately called “Berber whiskey.
Dine on the Herbaceous Flavors of Moroccan Fish Chermoula
Chermoula is a vibrant, aromatic Moroccan marinade traditionally used on grilled fish, combining fresh herbs, garlic, citrus, and a blend of spices to create a flavor profile that’s both zesty and savory. Often prepared for family gatherings and religious celebrations, chermoula adds a distinctive North African flair to any seafood .
Try Maâkouda: Morocco’s Popular Street Snack
Maâkouda are crispy Moroccan potato fritters, made with mashed potatoes, herbs, and flour, then deep-fried to golden perfection. Enjoy them as a starter, side, or sandwich filling—affordable, flavorful, and widely loved.
Where to Try It: Cafe Clock in Fez, Marrakech, and Chefchaouen offers a cozy indoor experience.
Complete Your Meal with Sweet Moroccan Chebakia
Chebakia is a traditional Moroccan pastry flavored with anise, cinnamon, and saffron, then rolled in honey for a sticky-sweet finish. Often compared to a pretzel in shape but cookie-like in texture, it’s a beloved treat during Ramadan and other celebrations.
Where to Try It: Find chebakia at street stalls, medina pastry shops, or join a local cooking class to make your own authentic version.
Vegetarian and Vegan Eats in Morocco
Morocco may be known for dishes like sheep’s-head soup or camel spleen, but there are plenty of options for vegetarians and vegans. Snack on dried fruit, nuts, olives, or fresh goat cheese with khobz from the souks, or enjoy pastries, pancakes, fresh fruit, and juice at self-catering accommodations.
Try bissara, a flavorful bean soup, or explore mezze platters of salads ranging from cucumbers in orange blossom water to herbed beets with kaffir lime. Many restaurants also offer vegetable tajines or seven-vegetable couscous, though it’s wise to call ahead. For a quick and easy meal, pizza with local herbs and olives is widely available and budget-friendly.
Tip: Always check ingredients in street food soups and stews, as some may contain meat or offal.
Moroccan Foods for the Adventurous Eater
For travelers with a bold palate, Morocco offers unique traditional dishes that showcase its nose-to-tail culinary heritage. These are best sampled at markets and street food stalls across the country:
Snail Soup: Earthy snails cooked in a spiced broth of over 10 Moroccan spices, known for its digestive benefits. You can enjoy the broth alone or with the snails.
Camel Spleen: Often prepared like a camel sausage, stuffed with meat, spices, and fat, then baked, grilled, and served in a savory sandwich.
Sheep’s Head: A true Moroccan delicacy, charred over coals, with tender cheeks and rich brain stews—definitely for the adventurous diner.
Tip: These dishes offer a taste of authentic Moroccan street food culture, but are best approached with an open mind and sense of culinary adventure.