La salle à manger du Maroc vous ouvre ses portes

Riad-based restaurants in Marrakech and Fes typically require booking a day ahead, especially for tasting menus, dinner shows, and terrace tables. Casual cafes, port grills in Essaouira, and brochette stalls in any souk are walk-in. Friday lunch (couscous day) at family-run restaurants fills up by 1pm in Casablanca and Rabat, so call in the morning if you want a table.

A tagine is both the conical clay pot and the dish cooked under it: usually a slow-simmered stew of lamb or chicken with vegetables and preserved lemon, ready in two to three hours. A tanjia is an urn-shaped clay vessel sealed with parchment, packed with meat, saffron, and preserved butter, then buried in the embers of a hammam furnace for six to twelve hours. Tagines are everywhere; tanjia is essentially a Marrakech specialty.

Licensed restaurants in Casablanca, Marrakech, Rabat, Tangier, and Agadir serve wine, beer, and spirits, typically French, Spanish, and Moroccan bottles. Most traditional family restaurants and almost all Medina riads inside Fes el Bali do not. The simplest signal is whether the menu shows a wine section. During Ramadan, alcohol service to Muslim customers is restricted by law and many licensed venues suspend service entirely.

At sit-down restaurants, around 10 percent on top of the bill is the safe baseline, even when service is already included on the receipt. At cafes, grill stalls, and brochette stands, rounding up to the nearest 10 dirhams is normal. Cash dirhams are preferred over card add-ons, and smaller notes are more useful to staff than larger ones. Tipping in foreign currency is accepted but not the default expectation.

Friday is couscous day across nearly every household and most traditional restaurants. The dish, semolina steamed three times over a meat and vegetable broth, is treated as the week's communal lunch, and the freshness peak is between roughly 12:30 and 3pm. Tourist-facing restaurants serve couscous all week, but the Friday version at a Medina restaurant or a family-run table is the one to plan around.

Yes, more easily than expected. Vegetable couscous, zaalouk (smoked aubergine dip), taktouka (tomato and pepper salad), bissara (broad bean soup), Moroccan salad, khobz with amlou, and vegetable tagines are all standard. Asking for "sans viande" — without meat — is universally understood. Vegan is harder: broths are often built on chicken stock and many breads use butter, so confirm before ordering.