Restaurants in Morocco
Morocco restaurants specialize in a unique blend of Arabic and French cuisines, which are a delight to the palate, so be sure to try everything. Lamb tagine isn’t the only dish in traditional Moroccan cuisine, but it is the most prevalent and certainly one of the most delicious. For a superb lamb tagine, try Le Tobsil in Marrakesh. Owner Christine Rio offers a prix fixe feast of traditional food starring moist pastille, tagine, couscous, and dessert--all served by flickering lanterns with Gnaoua musicians playing softly in the background. The best restaurants in Morocco will generally be found in Marrakesh, but the food is excellent everywhere.
In Fez, you’ll have to call a day in advance if you want to sample the slow-roasted mechoui (lamb) at Dar Saada, but you will not be disappointed.
Seaside Morocco restaurants offer the salty, ocean bounty that will be missing inland. While watching the fisherman haul their catch in on brightly painted boats, you can sample the grilled fish, oysters, prawns and lobster at legendary Chalet de la Plage. North in Tangier, the laidback Casa Garcia will be packed with families on weekends as everyone digs into the catch of the day—as a rare perk they also serve alcohol.
Not all restaurants in Morocco require you to lie back on a pillow and feed yourself by hand (but really is there any better way to enjoy dinner?). If you want more continental cuisine, stop into Le Jardin in Marrakesh. This shabby-chic garden café opened a few years ago and has already become a hotspot. Guests sit at vintage tables and feast on casual staples, from salade niçoise to crisp, tangy briouates (stuffed phyllo triangles). Dessert-lovers in Casablanca have to hit the Patisserie Bennis Habous to pick out a handful of sugar-dusted cornes de gazelle filled with almond paste.
The restaurant at Riad Ibn Battouta serves traditional dishes, such as lamb tagine, on a glass-roofed marble patio.
Franco-Italian aristocrat Fabrizio Ruspoli has added 10 rooms to his sybaritic riad on the medina’s edge. The cooking school remains stellar, with small class sizes for a total immersion into the fragrant North African cuisine.
You could almost be in Indochina, circa 1950, sitting under slow-turning ceiling fans on a vast bamboo-shaded veranda. It is popular with French expats, who treat it as their own private club.
The décor—gigantic spindly chandeliers; metal sconces—outshines the menu of Moroccan, French, and Thai dishes.
The brainchild of Marrakshi restaurateur Nourredine Fakir, this multilevel restaurant pays homage to its location with antique menorahs and historic photographs of the area.