Tanger-Tétouan-Al Hoceïma

Where Andalusia kisses the Mediterranean

The story

At the crossroads of two continents and two seas, the cuisine of the North carries the soul of lost Andalusia. Families fleeing Granada in the 15th century tucked recipes of saffron, cinnamon, and almonds into their trunks. The fish of the Mediterranean, the olive oil of the Rif hills, the wild herbs of the Djebel, everything here conspires toward a table unlike any other. To eat in Tétouan is to hear the echo of a civilization that never truly left Morocco.

Best season

Year-round, peak in summer along the coast

Specialties

Signature dishes

Fish Bastilla

Delicate vermicelli pastry with fresh sea fish, caramelized onions and Andalusian spices. A direct legacy of al-Andalus.

Maâkouda

Fried potato fritters seasoned with cumin and fresh coriander. Iconic Northern street food, eaten inside steamed bread.

Honey Briouat

Crispy brick pastry triangles filled with almonds, sesame and thyme honey. The quintessential Andalusian sweet.

Rif Chermoula

A generous marinade of fresh herbs, garlic and lemon that perfumes all grilled fish along the Mediterranean coast.

Key Ingredients

Fresh Mediterranean fishRif olive oilFresh mintSaffron

Ambassador Chef

Coming soon

Lalakook

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