Food across Morocco, city by city

Fes is considered the spiritual home of Moroccan cuisine, with the most refined and complex cooking traditions. Marrakech has the most exciting street-food scene and the most cooking classes. Casablanca has the best seafood and most diverse modern dining. Essaouira is the undisputed seafood champion. Each city has its own culinary identity worth exploring.

No. Moroccan cuisine varies dramatically by region. Northern cities like Tangier and Tetouan have Mediterranean and Spanish influences. Southern cities like Agadir and Taroudant feature Amazigh argan-oil cuisine. Eastern cities like Oujda have Algerian-influenced pasta dishes. Coastal cities focus on seafood, while desert cities cook with dates and almonds. Each city guide on this page explains its distinctive food identity.

Meknes, Taza and Tiznit offer some of the lowest food prices in Morocco, with full tagine meals for 25-40 MAD. Safi has the cheapest seafood. In general, cities off the main tourist circuit offer significantly better value than Marrakech or Casablanca.

Yes. Fes, Essaouira, Chefchaouen, Tangier and several other cities offer cooking classes. Fes is the best alternative to Marrakech for cooking classes. In smaller cities and the desert, kasbah guesthouses and local guides often offer intimate cooking experiences. See each city guide for details.

Chefchaouen has the most naturally vegetarian cuisine in Morocco, thanks to its Riffian mountain-cooking tradition with abundant vegetables, goat cheese and pulses. Marrakech, Fes and Rabat all have good vegetarian options. Coastal cities offer fish-based alternatives. Traditional Moroccan salads, soups and vegetable tagines are available everywhere.