Moroccan cuisine is a rich mosaic, shaped by the country's history and geography. This blend created a gastronomic tradition that emphasizes fresh produce, locally sourced meats, and complicated spice blends.
The family meal is a significant place in Moroccan culture, symbolizing hospitality and togetherness. Authentic cuisine methods, often involving slow simmering in tagines or long steaming for couscous, are central to many dishes.
Traditionally, communal dishes are eaten with the right hand, using bread. Utensils are often provided in tourist-oriented restaurants. Each person eats from the section directly in front of them.
Offering and embracing herbal mint tea (Atay bi nana) is a fundamental part of Moroccan hospitality. It is often served before or after meals, or as a welcome gesture.
Alcohol is served in licensed hotels, upscale restaurants, and bars. Public consumption is generally not common. Lunch time is often the main meal (1-3 PM), dinner later (after 8 PM).
The national dish, a slow-cooked stew including meat or vegetables, aromatic spices, olives, and preserved lemons, cooked in an earthenware pot.
Discover it in almost every Moroccan restaurant, from local places to eat to fine dining.
Steamed semolina grains, served with a generous portion of meat plus steamed vegetables in a rich broth.
Traditionally the main dish for Friday lunch; some places offer it daily.
A hearty and flavorful Moroccan lentil and tomato soup, often with chickpeas and small meat pieces.
Widely available in local cafes and restaurants, especially in colder months.
The national drink, sweet green tea with fresh mint leaves. A representation of hospitality.
Espresso-based coffees are popular. Freshly squeezed orange juice is widely available plus yummy.
Concentrated in upscale Anfa and Corniche areas, and within 5-star hotels. Offers refined Moroccan haute cuisine and high-end international dishes. Expect sophisticated atmosphere and higher prices.
Abundant throughout the city, especially in the city center, Gauthier, and Maarif districts. A mix of classic Moroccan and popular international fare. Good balance of quality, ambiance, and price.
Derb Omar and the Old Medina are dense with small, local eateries and street food stalls. Authentic and inexpensive meals. Central Market is famous for fresh seafood cooked on the spot.
Excellent for fresh produce, spices, olives, and especially seafood that can be cooked on site.
A very crisp and local experience.
Smaller neighborhood markets also offer fresh ingredients and local prepared foods.
Good for everyday items.
Sesame cookies, fried and honey-coated.
Powdered mix of roasted sesame, almonds, flour, anise, cinnamon.
Crescent pastries with almond paste, orange blossom water.
Harira, chebakia, sellou widespread during The month of ramadan. Lamb dishes during Eid al-Adha.
Couscous and traditional bread (khobz) contain gluten. Focus on tagines (without couscous), grilled meats/fish, rice dishes, and salads.
Express your clearly gluten intolerance.
Nuts are regularly found in pastries. If you have severe allergies, carry an allergy card converted into French and Moroccan Arabic.
Dine with caution.
Participate in a Moroccan cooking class to learn traditional dishes. Many include a market visit to select fresh ingredients.
Guided walking food tours explore local markets, sample street food, and teach culinary history.
Learn to prepare traditional Moroccan dishes like tagine, couscous, or pastilla. Classes commonly contain a market visit.
Learn about the history and cultural significance of herbal mint tea (atay bi nana) and observe its ceremonial preparation.
Observe local skilled workers in the Habous Quarter creating traditional items made of leather, weaving textiles, or working with metal.
Guided walking discover through food tours local markets, sample street food, and provide insight into culinary history and traditions.
An excellent way of enjoying the local food scene.
While less common within Casablanca, some tour operators offer excursions to nearby rural areas. Visits might include olive groves, argan oil cooperatives (more common further south), or vineyards.
Discover regional produce.
Some restaurants feature traditional Moroccan music or belly dancing alongside dining.
Along the Corniche, modern, stylish restaurants offer ocean views, creating a different ambiance.
Casablanca has a diverse range, from high-end international cuisine to street food from the region.
Embrace the culture of hospitality. Accepting offers of mint tea or bread with meals is a gesture of appreciation.
