Food in Casablanca

Casablanca is Morocco's largest city and its most cosmopolitan dining destination. While it lacks the medieval romance of Fes or the souk spectacle of Marrakech, Casa compensates with the breadth and modernity of its restaurant scene. This is where Moroccan chefs push boundaries -- fusing tagine traditions with French technique, plating street-food staples as fine-dining courses, and sourcing Atlantic seafood that arrives on plates within hours of leaving the ocean. From the art-deco brasseries of the Quartier Habous to the sushi-and-ceviche bars of Anfa, Casablanca eats globally while staying rooted in Moroccan flavour.

The city's defining culinary asset is its relationship with the Atlantic Ocean. The fishing port at the old medina supplies an extraordinary variety of fish -- sole, sea bream, sardines, monkfish, prawns, oysters and sea urchins -- and the restaurants along the Corniche and in the port area serve them simply grilled, fried or in chermoula (the classic Moroccan herb-spice marinade). The Central Market (Marche Central), an art-deco landmark in the city centre, is the place to buy fish, choose your preparation, and eat it at one of the stalls inside.

Casa is also the best city in Morocco for international dining. Japanese, Italian, Lebanese, Thai and Indian restaurants thrive here, alongside a growing craft-beer and natural-wine scene. But don't overlook the traditional side: the old medina and Quartier Habous hide some of the best tagine and couscous restaurants in the country, often at prices far below Marrakech equivalents.

Signature dishes of Casablanca

These are the dishes that define Casablanca's food identity -- the plates that locals are proud of and visitors should seek out.

Where to eat in Casablanca

Every city has its food neighbourhoods -- the streets, quarters and markets where locals eat and where you should too.

The cooking identity of Casablanca

Casablanca cooking is defined by its Atlantic location and cosmopolitan population. The city's signature is seafood prepared with chermoula -- the quintessential Moroccan marinade of coriander, parsley, garlic, cumin, paprika, olive oil and lemon juice. Fish is grilled whole over charcoal, baked in tagines with olives and preserved lemon, or fried crisp and served with tomato-pepper salad. The French colonial legacy lives on in the city's brasserie culture, excellent patisseries and the habit of eating oysters at the market. Modern Casa chefs are increasingly drawing on the city's multicultural heritage -- fusing Japanese precision with Moroccan spice, or reimagining street-food staples as tasting-menu courses.

Market guide

The Central Market (Marche Central) is a must-visit: a grand art-deco hall where fishmongers display the morning's catch on beds of ice, and you can eat grilled fish, oysters or fried calamari at stalls inside the market. For produce and spices, the Derb Omar wholesale market in the old city is vast and fascinatingly chaotic. The Quartier Habous has the best selection of traditional pastries -- cornes de gazelle, fekkas (biscotti-like almond cookies) and chebakia -- along with excellent olive-oil shops. For supermarket-quality ingredients at local prices, head to the covered market at Maarif.

Best time to visit for food

Year-round, but spring (March-May) and autumn (September-November) are ideal. Summer is warm but the ocean breeze moderates temperatures along the Corniche.

Food tips for Casablanca

• Go to the Central Market (Marche Central) early for the freshest seafood and choose your fish before the lunch crowd arrives.
• Try the oysters at the market -- Oualidia oysters are world-class and cost a fraction of European prices.
• For Friday couscous, ask any local for their favourite neighbourhood restaurant -- this is a family ritual in Casa.
• The Corniche is best at sunset; combine a walk with dinner at one of the seafood restaurants along Ain Diab.
• Don't skip the patisseries in Quartier Habous -- the cornes de gazelle here are among the best in Morocco.