Restaurants in Morocco

The restaurant at Riad Ibn Battouta serves traditional dishes, such as lamb tagine, on a glass-roofed marble patio.

The brainchild of Marrakshi restaurateur Nourredine Fakir, this multilevel restaurant pays homage to its location with antique menorahs and historic photographs of the area.

Every visitor to Marrakesh has to try Dar Yacout, a medina institution. Follow winding alleyways to the restaurants courtyard, strewn with petals.

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.

Owner Christine Rio offers a prix fixe feast of Moroccan dishes, including moist pastilla (pigeon pie), lamb or chicken tagine (stew), couscous, and dessert, all served at candlelit tables in an arcaded riad, with Gnaoua musicians playing softly in the background.

The restaurant is a hangout for artists and the intelligentsia. In high season diners can lounge and people watch for hours.

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.