Moroccan cuisine, with its abundance of colors, aromas, and flavors (and more importantly, their most unexpected combinations), is wonderful and not at all limited to countless tagines, couscous dishes, meat pie pastilla, mint tea, and sweets. It’s amazingly diverse, born at an ancient crossroads of trade routes and borrowing the best from Arab, Berber, European, and Central African culinary traditions. But you’ll hear about that much better on a food tour or cooking workshop, so I’ll move on to practical tips and my favorite dishes.
✔️Food in Morocco, including street food, is generally safe. In a dry climate and with a strong hygiene culture, the risk of eating something dodgy is minimal. Still, keep stomach medicine on hand - in the first few days your body may react to unfamiliar food or even water in the most unpredictable ways.
✔️When choosing a restaurant, café, or street-food stall, stick to the golden rule: look where the locals go. They know all the good spots in their city far better than any tourist. If a café is almost full and there’s a line in front of a street-food counter, chances are it’s an excellent place.
✔️A slightly less reliable method is checking Google Maps reviews. But there’s a nuance. For example, American tourists tend to be indulgent and often give higher ratings than a place actually deserves. French tourists, for obvious reasons, are much more demanding. I usually set the review filter to Dutch - thanks to our culture of bluntness, the Dutch generally don’t overrate places but also don’t punish them with low scores over trivial things.
✔️Street food is not only safe - it’s often the only way to try national dishes in their best possible form. With rare exceptions, no restaurant makes méchoui (meat slow-roasted in a special way until it literally melts in your mouth) as well as the professionals in the medinas or in slightly scruffy-looking roadside joints. And yes, don’t walk past the snail soup at street stalls.
✔️The best Moroccan food is homemade. Ideally, you’ll have the chance to be invited to the home of a traditional or food-loving family of middle income or above. And if you ever get the opportunity to sit at a festive table in a Moroccan family, don’t even think of saying no.
✔️It’s best not to drink tap water. The same goes for water served in jugs or glasses at street cafés, unless you’ve made sure it was poured from a factory-sealed bottle. Washing and brushing your teeth with tap water is absolutely fine.
✔️Alcohol is served in tourist restaurants, bars, and clubs, and you can find it in many supermarkets. The staff at your hotel will be able to point you to the nearest one. Don’t buy drinks in shady little shops (if you see one, you’ll instantly understand what “shady” means :)). And don’t miss the chance to try local wines. I’d recommend paying special attention to the wineries Domaine Ouled Thaleb (try Tandem, for example) and Château Roslane.
✔️During Ramadan, cafés aimed at travelers remain open in tourist areas, hotels, and city centers. If you’re heading somewhere less touristy, it’s better to bring sandwiches and water with you. Fasting is hard work, and as guests we can show a bit of understanding — by not eating, drinking, or smoking in the middle of the street or on an open café terrace right in front of people who are fasting. Though in touristy areas, of course, no one will say anything to you.
Equally important: if you get tired of unfamiliar dishes or feel you’ve had enough local wine, here you’ll have no trouble finding French cheeses and éclairs, Italian pizza, Mediterranean restaurants, and excellent cocktail bars.
Maybe I should write about my favorite foodie spots in Marrakech? If you’d like that, let my friends at
Snurk.Travel know - they’ll pass your request on to me.