Casablanca-Settat

The city that reinvented Moroccan cuisine without betraying it

The story

Casablanca is the crucible of modern Morocco. Families from every region converge here, each with their recipes, spices, earthen utensils. The result is an organic, living fusion cuisine, impossible to codify. Morning msemen shares the table with café au lait, sfenj are sold at auction in alleyways, and festive tables unselfconsciously mix Fès and the Souss. Casa doesn't cook: it improvises.

Best season

Year-round, the city never stops

Specialties

Signature dishes

Msemen

Square layered crêpe, folded in multiple layers and cooked on a griddle. Buttered and honeyed, it's the breakfast of the Moroccan soul, simple, comforting, universal.

Sfenj

Ring-shaped leavened doughnut, fried in boiling oil and dusted with sugar. Bought hot from the street in the morning, skewered on a palm straw.

Harcha

Thick semolina cake, buttered on the outside, tender inside. A simple breakfast that reveals all the nobility of Moroccan semolina.

Casawi Tajine

Meat or chicken tajine with peas and artichokes, a Casablancaise signature celebrating fresh vegetables from the central market.

Key Ingredients

Hard wheat semolinaFresh butterMarket fresh peasFrying oil

Ambassador Chef

Coming soon

Lalakook

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Every month, a woman's portrait, a region, a dish. Nothing more. Everything essential.