Pastilla is the phyllo-pastry pie of pigeon or chicken, scrambled eggs and toasted almonds, dusted with cinnamon and powdered sugar; the sweet-savoury Moroccan showpiece.
Pastilla (also bastilla, b'stilla) descended from the Andalusian Moorish tradition. Historians trace recipes resembling modern pastilla to 13th-century Andalusi cookbooks; the dish travelled to Morocco with Sephardic Jews and Muslim exiles after the 1492 Spanish Reconquista. Fes claims the authentic pigeon original; modern versions in Marrakech typically use chicken, with seafood pastilla a 20th-century coastal variant.
3 editor picks for Pastilla in Marrakech, ranked by editorial score. All Marrakech signature dishes · Pastilla across every city.
Al Fassia Gueliz ★ 4.7
gueliz · 55 Boulevard Mohammed Zerktouni, Gueliz, Marrakech 40000
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.
Le Tobsil ★ 4.5
medina · 22 Derb Abdullah Ben Hessaien, R'mila, Marrakech 40000
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.
Dar Yacout ★ 4.2
medina · 79 Derb Sidi Ahmed Soussi, Bab Doukkala, Marrakech 40000
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.