Page 316 - (DK Eyewitness) Travel Guide - Morocco

314  TR A VELLERS ’ NEEDS
WHERE TO EAT AND DRINK

Moroccan food is among the best in the eat traditional fare at home, opting for
world. The growth of food tourism, ecological international dishes when dining out.
concerns relating to importation and a While all the listings in this guide are
greater interest in the diversification of correct at the time of going to press,
culture, mean that even more mid- to high- visitors are advised to check a restaurant’s
class establishments are offering Moroccan details beforehand as addresses, opening
dishes on their menus. Moroccans prefer to hours and menus often change suddenly.

a terracotta dish with a conical
lid; this cooking vessel is called
a tajine, hence the dish’s name.
Moroccan desserts, especially
milk pastilla, are mouth-
watering. Meals are usually
accompanied by mint tea,
although more and more
restaurants now offer wine.

Opening Hours
and Reservations
Heavily influenced by the
French, Moroccan restaurants
The rooftop restaurant at Nord-Pinus (see p324), Tangier, offering a spectacular view generally open for a certain
period at lunch, close in the
Cultural Aspects
(if any) and access. If it is in afternoon, and re-open in
Given the pleasantly warm a medina, they may need to the evening. Lunch is generally
climate in Morocco, many send someone to collect you served between noon and
restaurants prefer to serve their or explain their location. 3pm, and supper generally
customers outdoors, setting out between 7pm and 10pm.
tables in a quiet and pleasantly Consequently, it might be
shaded courtyard, in the corner Moroccan Specialities difficult to dine out outside
of a garden or even on the A traditional Moroccan meal these times.
pavement outside the restaurant. begins with a large number During the fasting month
As a general rule, do sample of starters, consisting of soup, of Ramadan (see p45), or other
what is traditional to each salad, or vegetables flavoured religious festivals, opening times
region (fish by the coast, for with different kinds of spices. and menus vary. Small eateries,
example, or Spanish-influenced Then follows the main course, for example, will not open for
dishes towards Tangier). By often couscous or tajine. lunch during Ramadan, and
seeking out where some of A kind of stew made with few restaurants, whatever their
the locals are eating (even if fish, chicken, beef or lamb, and size, will serve alcohol during
it is a street stall), visitors are including prunes or almonds, major religious periods.
guaranteed a delicious meal. tajine can be found in many In very fashionable
A word of warning to the varieties, which differ according restaurants, particularly those
hungry: if possible, check to the region. All, however, in the centre of the largest
your facts before dining. Life are prepared and served in towns and cities, it is advisable
in Morocco is lived by the
day, which means that any
information you might have
in advance may not pan out as
expected. Opening hours, exact
menus, and even addresses,
may suddenly change –
often for no apparent reason.
Wherever possible, telephone a
restaurant before heading there,
or if language is an issue, get
your hotel to do this for you.
Discuss their opening hours and
address, planned entertainment Beautiful dining interiors of Le Mirage (see p324) in Cap Spartel

314-315_EW_Morocco.indd 314 09/08/16 11:20 am
Eyewitness Travel LAYERS PRINTED:
Practical template “UK” LAYER
(Source v1.7)
Date 5th March 2013
Size 125mm x 217mm