Food, dining and restaurants
Moroccan cuisine is one of the foundations of world
food and the traditions that have made Moroccan foods
popular around the globe are well represented here in
Chefchaouen.
Whether eating in a small guesthouse that you are
staying in, visiting one of the many cafe and
restaurants in the Medina or the Square, or buying fresh
breads and produce for a picnic while walking the hills
there is no end of options for your pallet in
Chefchaouen. Local produce is sold direct from
farmers while specialties of the regions are imported
from around Morocco and offered to all the discerning
visitors.
Try some of these specialties to ensure you really
get the taste and flavor of Chefchaouen!
Moroccan Restaurants
Molin'arte - Operated by the French expatriate
artist Abdelali Laabissi this art themed restaurant has
cute views over the city from outside tables and aims to
offer local specialties and seasonal produce on a small
menu as well as pizza and a wide variety of juices.
Morisco - Known as much for their tajine
breakfast as for their lamb and dried fruit dishes this
small family owned business is popular at all times of
the day from morning to dinner.
website
Moulay Ali Ben Rachid - Named after the
founder of the city this Moroccan restaurant specialized
in fresh seafood brought daily from the nearby.
Serving mostly local residents of Chefchaouen but also
welcoming our esteemed visitors and tourists you may try
here a mixed seafood platter, a fried fish or shrimps
and calamari. Potatoes, salads and rice as
additions are available. The restaurant opens for lunch
and dinner.
Special Moroccan dishes
Being on international trade routes for at least 500
years has meant that both foods and chefs from all over
the world have visited and influenced the cuisine of
Morocco.
Tajine - Of course this most famed dish from
Morocco is not just available but everywhere found in
Chefchaouen, but here you will find traditional forms
and variety that is not seen in other parts of the
country. Named for the special cooking pot this is
traditional a meat and spices stew cooked slowly over a
low charcoal fire, however modern cooking methods now
allow this traditional dish to be served promptly in
restaurants to your order. Because of the close
fitting lid to the Tajine very little moisture is lost
and so food can be stewed for a long time to great
tenderness and fine mixing of flavors without needing
large quantities of liquid, a great benefit in the dry
and arid interior of the country.
Couscous - Perhaps the second most famed dish
from Morocco this is of course actually an ingredient
that can be used in many ways, though the tradition of
steaming it over a meat stew is the most popular as it
gives the best texture and flavors.
Moroccan Salad - Unlike "salad" in other
countries the Moroccan salad often includes cooked
ingredients, served warm or cold, and so has a wide
range of different textures and flavors. Look out for
Zaalouk which uses both eggplants and tomato as we as a
similiar dish that uses green peppers, garlic and
special species which is known locally as Taktouka.
International Options
Pizzeria Mandala - Moroccans enjoy all types
of food and Pizza is one of the most popular as it
builds upon the traditional use of bread in every
Moroccan meal. Try the Pizzeria Mandala in our city
which is the best known for its quickly made and served
fresh from the oven pizza with both traditional Italian
and locally inspired toppings. Jazz music and home
made desserts complete the picture.
website
