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Marrakech Gastronomy

Gastronomy : unique cultural specificities
Local cuisine

Moroccan cuisine is Mediterranean cuisine characterized by its variety of dishes of mainly Arab and Berber origin with Jewish influences. Despite its common features with the cuisines of other North African countries, Moroccan cuisine has managed to retain its originality and unique cultural specificities.
Moroccan cuisine is considered one of the richest in the world, known for its profusion of flavors and colors, the fruit of multiple cultural heritages (Berber, Arab, Jewish, Andalusian). This cuisine is characterized by the mixture of sweet / savory and the contribution of many spices, again present in both savory dishes and desserts. Moroccan cuisine is therefore a reflection of its history and of the successive peoples who have settled there.
Thus, spices were introduced by the caravans of merchants from India or Egypt, sweet and savory mixtures by Arab-Andalusian civilizations, cereal dishes by the Berbers or brine vegetables by the Jews.
One of the main characteristics of Moroccan cuisine is its richness in aromas, the fruit of the various spices used. In the souks, you will undoubtedly be captivated by the colorful stalls of spices and the powerful scent of freshly picked herbs. The spice merchants will be happy to share the secrets of Moroccan cuisine with you, so don't hesitate to glean some recipes!
Diversified according to regions, dishes are nevertheless present throughout Morocco and shared in all families, especially those prepared for a family or religious celebration. You will thus probably have the opportunity to taste the tagine, a preparation which cooks in a clay dish with the stew, the couscous, the emblematic dish consumed every Friday by the Moroccans, the pastilla, a stuffing generally composed of chicken or seafood enclosed in a phyllo leaf, msemen, thick pancakes eaten generally at breakfast, without forgetting the harira, a very complete soup popular that can be eaten at all meals of the day.
And what about Tanjia Marrakchia, the typical dish of the Marrakech region. At the bottom of an earthen dish of oval shape, mutton meat seasoned with saffron and cumin, will cook for hours in the embers.
As for dessert, let yourself be tempted by Moroccan pastries: based on peanuts, crushed almonds, sesame, pistachios or even dates, in the form of a cookie or soaked in honey, pastries are the pride of Marrakchis.
To you briouates, seffa, batbot, beghrirs, chebbakias, and other ghoribas, the list is endless!
If you want to discover the secrets of traditional Moroccan cuisine, many cooking classes exist in Marrakech.

Chefs in Marrakech

Marrakech is also the cradle of chefs who, through excellent or revisited cuisine, contribute to the influence of the Moroccan culinary heritage.
All Moroccans will tell you that the best cooks are their mothers. The cuisine is Moroccan is indeed traditionally the work of mothers, whose knowledge is jealously transmitted from generation to generation.
Marrakech is also the cradle of chefs who, through excellent or revisited cuisine, contribute to the influence of the Moroccan culinary heritage.
Moha Fedal, Rachid Agouray, Issam Rhachi or even Rachida Sahnoune, to name a few, are part of this wave of passionate chefs, whose talents can be appreciated in their respective restaurants in Marrakech

Moha Fedal
Moha Fedal
Issam Rhachi
Issam Rhachi
Rachid Agouray
Rachid Agouray
Rachida Sahnoune
Rachida Sahnoune

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