Marrakech-Safi

The red city that perfumes the world with its ras el hanout

The story

Marrakech gave the world its first image of Moroccan cuisine. But behind the scenes of Jemaa el-Fna hide priceless family treasures. The marrakchi tanjia, the bachelor's tajine slowly cooked in hammam ovens, embodies an entire philosophy: good food takes time and is made in community. Safi, more discreet, elevates sardines to an art form. One is spectacle, the other is depth.

Best season

Year-round, but winter reveals the true soul of Marrakech

Specialties

Signature dishes

Marrakchi Tanjia

Lamb confit in a terracotta amphora with smen butter, saffron, cumin and preserved lemon, cooked 6 hours in hammam ashes. The meat falls off the bone.

Tfaya Couscous

Couscous crowned with a jam of caramelized onions, raisins and gentle spices. Sweet-savory taken to absolute perfection.

Mechoui

Whole lamb roasted on a spit or in a wood-fired oven, basted with butter and cumin. The skin crackles, the flesh melts. A ritual more than a recipe.

Safi Sardines

Fresh sardines from Safi port, marinated in chermoula and grilled over charcoal. Simple in appearance, transcendent in taste.

Key Ingredients

Marrakchi ras el hanoutSmen butterTaliouine saffronPurple olives

Ambassador Chef

Coming soon

Lalakook

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