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Order Order the calamari salad with green chermoula and the slow lamb shoulder.
Kamal Laftimi's four-floor rooftop on Marrakech's spice square Rahba Kedima, modern Moroccan plates served above the souk action since 2014.
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Order Pigeon pastilla, then the lamb-prune tagine; book the rooftop in clear weather.
A converted caravanserai near Bab Doukkala, Marrakech's Le Foundouk has plated Moroccan and Mediterranean tasting menus on its rooftop since 2002.
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Order The slow-cooked lamb tagine with caramelised quince, served with khobz bread.
Run entirely by women since 1987, Al Fassia in Marrakech's Gueliz cooks the refined Fassi (Fez) repertoire under chef Saida Chab, daily lunch and dinner.
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Order The Berber gnocchi (Italian technique with Moroccan spice), then lamb chops on the rooftop.
L'Mida sits two levels above Rahba Kedima in Marrakech, plating modern Moroccan fusion with rooftop Atlas views and a strict no-alcohol policy.
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Order Tanjia, the clay-urn lamb served straight from the amphora, with khobz bread.
Kamal Laftimi's emerald-green oasis hidden in the Marrakech souks, Le Jardin plates Moroccan classics and bistro food in a 16th-century riad.
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Order Pastilla downstairs, then climb to the Sky Bar for cocktails with Koutoubia views.
Le Salama rises three floors off Rue des Banques in Marrakech's medina: colonial library downstairs, belly-dance dining mid-floor, panoramic Sky Bar above.
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Order Book the dinner-show; the belly-dance performances start at 21:30 and 23:20.
Le Comptoir Darna has anchored Marrakech's Hivernage nightlife since 1999, plating Moroccan-Mediterranean in a 1930s Art Deco villa with two nightly shows.
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Amal Center in Marrakech's Gueliz trains disadvantaged women in Moroccan cooking and serves the practice meals as lunch; non-profit, founded 2012.
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Order Whichever revisited tagine is on the day's blackboard; the kitchen rotates seasonally.
Latitude 31 near Marrakech's Bab Doukkala gate serves revisited Moroccan in an orange-tree courtyard, a quieter alternative to the souk-side rooftops.
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Order The Berber gnocchi (Italian technique with Moroccan spice), then lamb chops on the rooftop.
L'Mida sits two levels above Rahba Kedima in Marrakech, plating modern Moroccan fusion with rooftop Atlas views and a strict no-alcohol policy.
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Order Tanjia, the clay-urn lamb served straight from the amphora, with khobz bread.
Kamal Laftimi's emerald-green oasis hidden in the Marrakech souks, Le Jardin plates Moroccan classics and bistro food in a 16th-century riad.
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Order Mechoui by weight, with khobz and cumin; the tangia is the alternative.
Chez Lamine's Gueliz outpost on Rue Ibn Aicha brings Marrakech's mechoui-and-tangia institution to the new city, since 1965; cleaner than the medina counter.
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Order Poulet roti with frites at 50 to 100 MAD; the falafel wrap is the lunch budget pick.
Roti d'Or in Marrakech's medina is a cheap and friendly counter for poulet roti and wraps; tagines, burgers, falafel wraps, 50 to 100 MAD per plate.
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Order Whichever revisited tagine is on the day's blackboard; the kitchen rotates seasonally.
Latitude 31 near Marrakech's Bab Doukkala gate serves revisited Moroccan in an orange-tree courtyard, a quieter alternative to the souk-side rooftops.
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Amal Center in Marrakech's Gueliz trains disadvantaged women in Moroccan cooking and serves the practice meals as lunch; non-profit, founded 2012.
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La Grande Table Marocaine at the Royal Mansour is the only African restaurant in Les Grandes Tables du Monde, overseen by Helene Darroze in Marrakech.
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Le Tobsil in Marrakech's R'mila medina runs the canonical Moroccan tasting: 11 to 13 salads, pigeon pastilla, lamb tagine, in a candle-lit Gnaoua-music riad.
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Dar Yacout at Bab Doukkala plates a fixed Moroccan tasting in a palace riad of Marrakech's medina; the late King Hassan II kept it as a favourite.
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Le Trou au Mur at Le Farnatchi hotel in Marrakech's medina cooks the slow, domestic Moroccan dishes (tangia, m'hammer) most restaurants skip.
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Try Mechoui (slow-pit lamb) and tangia
Chez Lamine Hadj Mustapha at Marrakech's Mechoui Alley off Jemaa el-Fna has roasted 40 lambs daily in a pit oven since 1965; tangia is the other signature.
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Try Slow-pit lamb (mechoui) by the kilo
Marrakech's Mechoui Alley off Sidi Bouchakour at Jemaa el-Fna stacks eight to nine lamb stalls; whole-lamb pit-roast served by weight, the city's classic.
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Try Tangia, lamb cooked overnight in clay urn
Marrakech's tangia counters at Jemaa el-Fna serve the city-specific lamb cooked overnight in clay urn at the hammam furnace; 80 to 100 DH per portion.
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Try Lamb tagine and dinner-show belly dance
Le Comptoir Darna in Marrakech's Hivernage runs late: kitchen till 01:00, two belly-dance shows at 21:30 and 23:20, the medina's post-midnight dinner pick.
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Try Pastilla, lamb tagine, Sky Bar cocktails
Le Salama on Marrakech's Rue des Banques runs the medina's latest service: three floors, Sky Bar cocktails till 02:00, kitchen till midnight every night.
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Le Trou au Mur is a moroccan room in Medina.
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Amal Center Gueliz is a moroccan room in Gueliz.
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Try Harira chickpea-lentil broth with dates and khobz
Marrakech's harira stalls at Jemaa el-Fna feed the city for 10 to 15 MAD a bowl; communal benches, fresh khobz, the cheapest meal that still feels generous.
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Order Club sandwich frites in the green courtyard.
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.
