Marrakech’s best food & drink

Bustling with fishmongers and butchers, street vendors selling in-season fruit and veg, bread fresh from the local oven, and more. In between, small kitchens serve street food specialties through the morning and afternoon.

This non-profit organisation offers culinary and restaurant training to disempowered women – and is the place to be for Friday couscous topped with seven vegetables, hiding a bed of beef or chicken underneath.

Famed chef Haj Lamine’s restaurant is the place to go for Marrakechi specialty meat dish tanjia (typically beef or lamb), slow-cooked in a terracotta pot on the coals that heat the hammam.

Whole lamb slow-roasted underground is served to a hungry lunchtime crowd from a busy stall in this bustling alleyway. Sprinkle cumin and salt on the meat and add a cup of sugary tea to make the flavours pop.

Smoky grills and lively stalls serve up mouth-watering delicacies including seafood, snails, offal and bowls of harira soup nightly from 6 pm – just pull up a stool and point at what you want. Standards vary hugely though; a good rule of thumb is to go to whichever is busiest – or check out local foodie blogs to find which are recommended.