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A Taste of Morocco - A Culinary Tour

IDEAL FOR: Foodies, sightseeing


Discover Mouthwatering Moroccan Flavors

Eating in Morocco is an adventure for the palate. The country’s cuisine is a true mélange, incorporating Arab, Berber, West African and Mediterranean influences. Spices, such as cumin, cinnamon, saffron and perhaps most famously ras el hanout (a spice blend for which many Moroccan cooks have their own secret recipe) play a key role in mealtimes here. As do ceramic tagine pots, which are used to slow-cook meat until fall-apart tender. Accompaniments vary, but commonly include fluffy steamed couscous, khobz (a dense bread) or msmemen (a square-shaped pancake).

What’s more, food preparation doesn’t just take place behind closed kitchen doors, but also happens in public. You can see traders grinding spices at souks and watch locals baking their bread in ferranes (communal ovens).

DO.
Sample street food specialties within the high walls of the Fez Medina
Learn from Berber locals during a home-based cooking class in a village in the foothills of the High Atlas Mountains
Select the scaly species of your choosing from the fish market and have it cooked over an open fire in the seaside town of Essaouira
Discover world-class Moroccan wines that rarely make it beyond the country’s borders in the AOC-designated Côteaux de l'Atlas 
Taste the innovative cuisine being cooked up by the country’s bright young culinary stars in Marrakesh

STAY.

Occupying a riad (a traditional Moroccan house) near Jemaa el-Fna square, Marrakech’s El Fenn is arguably the city’s most stylish hideaway. A family of resident tortoises roam its tree-planted courtyards, while the rooms are decorated with a mix of traditional Moroccan influences, retro furniture and bespoke modern pieces. The literal high point is its rooftop terrace, where a plunge pool overlooks the landmark Koutoubia Mosque.

EAT.

Run by Michelin-awarded French master chef Yannick Alléno and situated within the swanky Royal Mansour Marrakesh Hotel, La Grande Table Marocaine specializes in modern Moroccan food. Classic dishes, such as pigeon pastilla (pie) and king prawn tagine, are given a fine-dining spin.

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A PANTIEL EXCLUSIVE

Enjoy stargazing, desert excursions and campfire dinners served by a personal butler in your own private Sahara encampment at the Camp of Dar Ahlam.


These are only suggestions. We’ll tailor everything to suit your individual interests, budget and schedule.

Last modified onSaturday, 27 January 2018 07:36
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