Moroccan food is layered: Berber base of slow-cooked tagines and couscous, Andalusian Sephardic refinements (pastilla, almond pastries), Arab spice trade routes (cumin, ginger, saffron, ras el hanout), French colonial bakery (pain au chocolat alongside msemen). Marrakech is the Atlas trade hub where all of it meets.
Cities in Morocco
Each city has its own way of feeding you. Pick where to start.
By state
State-level food guides aggregating every city in that state.
Top across Morocco
Country-wide editor lists across every category we cover.
Restaurants
Fine Dining
Casual
Bakeries
Cafes
Coffee Roasters
Bars
Wine Bars
Breweries
Street Food
Markets
Late Night
Hidden Gems
Budget
Brunch
Food Tours
Cooking Classes
Day Trips
Burgers
French Fine Dining
Italian
Levantine
Mediterranean
Modern Australian
Moroccan
Vegetarian
West African
Bissara
Boulfaf
Chebakia
Couscous
Harira
Kaab El Ghazal
Mechoui
Mint Tea
Msemen
Pastilla
Tagine
Tangia
Halal
Vegan
Vegetarian
Signature dishes of Morocco
A growing index of the canonical dishes from Morocco, what they are, where they came from, and where in the country to eat them.