Moroccan cuisine is essentially tasty comfort food with exotic spices. There are many low-cost places to dine on local dishes, but even if you're traveling on a budget, splurge one night for a feast in a deluxe restaurant.
Harira, the traditional garbanzo-and-noodle soup, is a good starter. Various couscous dishes,
tajines (stewed meat or chicken with vegetables, served in a conical clay dish of the same name) and kebabs (also called brochettes) are the most common entrees. We also like
hout (a fish stew),
mchoui (roast mutton) and
djaja mahamara (chicken stuffed with almonds, raisins and couscous).
Bastilla is pigeon cooked in dough with nuts and honey. If you crave international fare, you'll generally find pizza and pasta, hamburgers and sandwiches, and, to a lesser degree, French, Spanish, Chinese and Korean food. Be aware that the taste of non-Moroccan food may not match your expectations.
Almond and phyllolike pastries are excellent. Sweet mint tea, served in a clear glass crammed with mint leaves, is available everywhere. Fresh-squeezed juices and milk shakes (almond and avocado are our favorites) are also very refreshing. Beer and wine are usually available in hotels and restaurants catering to foreign visitors. The consumption of alcohol is strongly discouraged in open areas such as outdoor cafes.
Marrakesh is the hands-down winner in terms of the trendiest restaurant scene and chefs with a following—it's also the best bet if you're looking to take a cooking class. In the medina of Fez there are several restaurants in stately courtyard houses. The dishes there are more traditional and predictable, and many of the restaurants are open for lunch only. Casablanca has some nice fish restaurants along the oceanfront, as do Tangier and Essaouira.
