Atay nana, Morocco's national drink: green gunpowder tea steeped with fresh spearmint and lump sugar, poured ceremonially from height to aerate the brew; offered to every guest.
Where to eat it: 3 restaurants across 1 city.
Mint tea arrived in Morocco in the 18th century through British and European trade networks via Tangier; the leaf is Chinese green gunpowder tea, the technique was added locally. The hospitality ritual of pouring from height (to create the prized foam) became codified through the 19th century. Today every Moroccan home and shop offers tea to guests; refusing is impolite.
Tip from the editors. The first glass back into the pot is the trick; it mixes the tea evenly. Without that step the bottom of the pot is bitter and the top is weak.
Cafe des Epices on Marrakech's spice square Rahba Kedima is a three-floor Kamal Laftimi cafe; rooftop terrace with Atlas views, walk-in only, no reservations.
Signature drink: Spiced coffees (cardamom, nutmeg, ginger)
Tip: Walk-in only. Hot drinks come in spiced variants (cardamom, nutmeg, cloves) worth the order.
Kamal Laftimi's Le Jardin in Marrakech's medina runs walk-in brunch in a 16th-century riad courtyard; club sandwich, eggs, tanjia from the wood-fired ovens.
Order: Club sandwich frites in the green courtyard.
Tip: Reservations don't take. Arrive before 12:30 for lunch or wait. Chameleons live in the lemon trees overhead.
Bacha Coffee at Dar el Bacha palace in Marrakech serves over 200 100-percent Arabica blends with table-side pour-over service and whole-bean retail counter.
Tip: Closed Mondays. The whole-bean retail counter sells the same 200-plus blends as the salon, with no wait.
Sources from: Yemen, Ethiopia, Brazil, Colombia
How they serve: Pour over, Espresso, Whole bean retail
More cities are in research. Want atay nana (mint tea) covered somewhere specific? Tell us where you want to eat.