Articles in the press

From rankings to international acclaim
From global awards to international rankings, Moroccan cuisine has become a major draw for the Cherifian Kingdom. It was recently ranked as the second-best country for gastronomy by the British site Worldsim, based on traveler reviews. Visitors consistently praise the sheer variety of dishes, which draw from diverse horizons and influences. In reality, it reflects the complex history of a nation and the various populations that have called it home.

From spices introduced by the Arabs to the dates and grains brought by nomadic Bedouins, and couscous—which carries Sub-Saharan, Jewish, and even Asian undertones—a multitude of influences have birthed an incredibly rich culinary heritage. This legacy also bears the mark of Ottoman culture (responsible for the famous mechoui) and Andalusian traditions. Indeed, following the Arab-Muslim conquests of the 7th century, the Moors left Andalusia for Morocco, bringing their refined heritage with them.

Ancestral craftsmanship passed through generations
The richness of Moroccan cuisine also stems from ancestral know-how that has successfully spanned generations. To this day, we find "grandmotherly secrets" once used to preserve food. These women invented smen (a pungent, aged butter seasoned with salt and oregano) and khliî (spiced dried meat originating from Fez, found in every household). Then there is amlou, an Argan oil-based fortifier served at breakfast like a spread.

Traditionally, this culinary world is the exclusive domain of women. Most do not rely on cookbooks or precise measurements; instead, they replicate the instinctive gestures of their mothers and grandmothers. It is precisely this personalized touch that creates an infinite number of variations for the same dish. Thus, no two couscous will ever taste exactly the same.

The art of the meal and the tea ritual
A traditional meal begins with a medley of raw or cooked salads and cold vegetable purées. Dishes often master the sweet-and-savory balance, featuring meat or fish seasoned with cinnamon, saffron, ginger, or coriander. To finish, pastries highlight the delicate aromas of orange blossom and honey, generally served with mint tea.

However, unlike the British and their specific "tea time," Moroccans enjoy tea at any moment and for any occasion—to welcome a guest or simply to quench their thirst. Interestingly, this mint tea tradition is not as ancient as one might think; it only arrived in the mid-18th century via British cargo shipments.

Between street food and fine dining
Moroccan cuisine is built upon accessible, humble ingredients. Yet, spices, herbs, and floral waters can transform any simple meal into a true feast. In recent years, culinary experts have sought to give this seemingly simple food a "gastronomic" prestige, highly prized by gourmets.

Three-star chef Yannick Alléno, for instance, has successfully modernized Moroccan classics at the luxurious Royal Mansour in Marrakech. Similarly, Ludovic Antoine, creator of MarrakChef, aimed to propel Moroccan gastronomy onto the international stage through high-profile competitions. In Paris, Chef Fatéma Hal showcases this heritage at her restaurant "Mansoura."

"It is an incredibly rich universe," she explains. "From regional cooking to sophisticated urban cuisine, down to the flavorful dishes of the modest—the spectrum is vast. Street food fascinates tourists, while the refined cuisine of the imperial cities reveals the secrets of a country that never ceases to amaze."

With its unique microclimate offering both sunshine and freshness, the quality of Morocco's local produce is unparalleled. Through its ancestral techniques and breathtaking diversity, the Kingdom’s culinary scene remains a secret that the world is only just beginning to uncover.