The Atlantic Coast, Morocco
You will find an abundance of local ingredients like olives, the region-specific argan oil, preserved lemons, and fresh vegetables like tomatoes, carrots, zucchini, and chickpeas. Lamb, beef, and chicken are common proteins, alongside the plentiful fresh fish and seafood.
Moroccan cuisine uses a rich palette of spices, including cumin, turmeric, ginger, paprika, cinnamon, saffron, and black pepper. Ras el hanout, a complex blend of many spices (sometimes dozens), is a common addition to many dishes, imparting a deep, warm flavor. Moroccan dishes often balance savory and sweet elements, creating intriguing taste profiles. Aromatic fresh herbs like coriander and parsley are frequently used, adding brightness to the dishes.
Traditionally, Moroccans eat with their right hand, using pieces of bread to scoop up food from communal dishes. In tourist-oriented restaurants, you will receive cutlery.
Dishes like tagine and couscous are often served in a large communal platter, encouraging sharing and communal dining. Offering mint tea is a sign of hospitality; it is polite to accept a glass.
Meals in Morocco are often leisurely affairs. Service may be slower, so practice patience and enjoy the moment. Tipping is common and appreciated; refer to Section 2.3 for detailed tipping expectations.
Essaouira is famous for its daily catch. At the port, choose your desired fish (sardines, sea bream, sole, prawns, squid) directly from vendors or port-side stalls, and they will grill it on the spot. It usually comes simply served with bread and a basic tomato-onion salad. Incredibly fresh and affordable grilled sardines are a true local specialty.
Find them at: The Port
Tagine: A slow-cooked stew, named after the conical clay pot in which it is prepared. Couscous: Steamed semolina, served with a rich stew of meat and vegetables. Traditionally eaten on Fridays, but many restaurants serve it daily.
Find them at: Almost every restaurant
Harira: A traditional Moroccan soup, usually made with tomatoes, lentils, chickpeas, and a small amount of meat. A hearty and flavorful soup. Pastilla (Bastilla): A savory-sweet pastry pie. Traditionally with pigeon, also chicken or seafood versions. Layers of thin Warqa pastry encase a spiced filling, often sweetened with almonds and dusted with cinnamon and powdered sugar.
Find them at: Local eateries (Harira), Restaurants (Pastilla)
The national drink of Morocco. This sweet green tea, infused with fresh mint, is served everywhere as a symbol of hospitality. Freshly squeezed orange juice is widely available and cheap.
Available in licensed restaurants, bars, and some hotels, specifically those catering to tourists. Morocco produces its own wines and beers. Alcohol is not served in all establishments, especially local eateries in the medina.
These establishments balance quality, ambiance, and price.
Experience authentic flavors without breaking the bank.
Where you can buy fresh seafood directly from the fishermen. Many nearby stalls will cook your chosen fish for a small fee.
A , authentic experience.
Various souks sell spices, olives, nuts, and fresh produce. You can assemble your own picnic or snacks from these markets.
Discover local ingredients.
Flaky Moroccan flatbread, often with honey or cheese.
Honey-coated, sesame-seed cookies, notably popular during Ramadan.
Various sweet, often almond-based pastries in bakeries and cafes.
Ramadan: Harira, chebakia. Eid al-Adha: Lamb dishes.
As Morocco is a Muslim country, all meat served in traditional Moroccan restaurants and butcher shops is generally halal.
Widely available.
Kosher food is not readily available in Essaouira.
Limited options.
Carry a translated card detailing your dietary restrictions in Moroccan Arabic and French. This helps communicate clearly with restaurant staff. Translation cards are available.
Do not feel afraid to try street food. Follow your nose and look for stalls with a high turnover of local customers; this indicates freshness and good hygiene.
Essaouira is most famous for its Gnaoua World Music Festival. It does not host major food-specific festivals.
While Essaouira is known for music, its culinary scene is always active.
When trying street food, follow your nose and look for stalls with a high turnover of local customers.
High turnover indicates freshness and good hygiene.
Select fresh seafood directly from fishermen and have it grilled on the spot for an unparalleled fresh meal.
Explore local bakeries for traditional Moroccan pastries and breads like M'smen and Chebakia.
Sample culinary argan oil, unique to the region, used in dressings and as a condiment.
Engage with locals in small eateries for an authentic experience.
