Morocco
🌙 Spice Routes, Ancient Medinas and Saharan Horizons

The Gateway to Africa. A World Unto Itself.

From the labyrinthine souks of Marrakech to the blue city of Chefchaouen, the Sahara dunes and the Atlantic coast, Morocco is one of the world great sensory journeys.

From UK
Around 3.5 hours from London
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Best Time
March to May, October to November
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Currency
Moroccan Dirham (MAD)
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Language
Arabic, Berber (Tamazight), French
Overview Experiences Food Highlights Tips AI Planner
Overview

Why Visit Morocco?

Morocco is one of the world great travel experiences -- a country of dramatic contrasts where ancient and modern, African and Arab, desert and ocean exist side by side. The medinas of Marrakech and Fes are UNESCO-listed cities that have barely changed in centuries. The Sahara offers one of the great natural spectacles on earth. And the food -- built on spice, slow cooking and extraordinary hospitality -- is one of the world great cuisines.

Moroccan culture is a remarkable fusion of Berber, Arab, Andalusian and sub-Saharan African influences. Hospitality to strangers is a deep cultural value -- the offer of mint tea is an act of welcome that should always be accepted. The souks, the hammams, the mosques and the storytelling culture of Djemaa el-Fna make Morocco a living, breathing theatre of culture.

Morocco
Food and Drink

What to Eat in Morocco

Food experiences

Moroccan cuisine is built on the great spice trade routes that passed through the country for centuries. Ras el hanout, preserved lemons, argan oil, saffron -- these are ingredients that define a cuisine of extraordinary complexity and generosity. Meals are communal, unhurried and always generous.

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Tagine

Morocco defining dish -- slow-cooked meat or vegetables in a conical clay pot with preserved lemon, olives, spices and herbs. Lamb, chicken or kefta -- each version is a different expression of the same philosophy of patience and spice.

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Couscous

The great Berber dish -- semolina steamed to extraordinary lightness and piled with slow-braised vegetables and meat. Friday couscous is a Moroccan family ritual as important as Sunday roast in Britain.

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Moroccan Breakfast

Msemen (flaky griddle bread), amlou (argan oil and almond paste), honey, olives and fresh orange juice. The Moroccan breakfast spread is one of the great slow meals of the world.

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Pastilla

The great Moroccan pastry -- a delicate filo parcel filled with pigeon or chicken, almonds and egg, dusted with cinnamon and icing sugar. Sweet and savoury together, it is a glimpse of the Andalusian influence on Moroccan court cooking.

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Mint Tea

Moroccan mint tea -- gunpowder green tea, fresh mint leaves and sugar, poured from height to create a froth -- is the great social lubricant of Moroccan life. Refusing a glass is considered impolite.

Food in Morocco
Taste Morocco like a local
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Insider Tips

Travel Tips for Morocco

Dress modestly in medinas and when visiting religious sites -- loose clothing that covers shoulders and knees.
Bargaining is expected in the souks -- the opening price is never the final price.
Marrakech can be very hot from June to August -- spring and autumn are far more comfortable.
Hire a licensed local guide for the Fes medina -- it is genuinely easy to get lost without one.
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