Eat Smart Culinary Tour to Morocco -  No Dates Set for 2021

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Join us in getting to the heart of Moroccan culture through an exploration of its tantalizing cuisine. We will discover the secrets of Moroccan dishes by watching renowned chefs prepare classic creations such as stew-like tagines; hearty, well-spiced soups; salads of raw or cooked vegetables in flavorful olive oil dressings; savory and sweet pastry delights; and signature dishes such as bestila, which is made with almost translucent pastry sheets, and the classic Berber couscous.

Also included will be talks on culinary topics and visits to bustling markets to learn about the herbs, spices, and condiments that are prevalent in Moroccan cookery. We will also see the major tourist sights, yet still have time to shop and relax along the way.

​The minimum number of participants is 8; the maximum number is 14.

Moroccan Cuisine is the culinary star of North Africa. Imperial and trade influences have been filtered and blended into Morocco’s culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a melange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. Moroccan cooking is enhanced with fruits, both dried and fresh. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and squab dishes. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough (warka), soaked in honey, and stirred into puddings. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat, and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. 

Highlights from the 2014 Culinary Tour to Morocco

Day 1 - TANGIER (D)
Upon arrival in the Tangier airport you will be welcomed by your English speaking guide. He will accompany you to your Riad for some rest after the flight. Depending on flight schedules, a panoramic tour of Tangier will be offered.

We will have our welcome dinner at Riad Palais Zahia Tangier, starting with an introduction to Moroccan cuisine, especially the Northern area.

Overnight at Riad Palais Zahia Tangier.

Day 2 TANGIER (B,L,D)
After breakfast at the Riad, we will begin our exploration of Tangier including the American Legation, the Mandoubia, and a local market, which includes vegetables, desserts, and spices.

We will stop at the Continental hotel to enjoy a cup of tea with fresh mint and Moroccan pastries. The Continental hotel is one of the oldest hotels in Tangier. It is located in the Medina and offers spectacular panoramic views over the Mediterranean Sea and the Strait of Gibraltar.

Lunch will be at the seafood restaurant Les Saveurs du poisson. It is an ideal place to enjoy fresh fish and seafood from the Bay of Tangier.

Our afternoon will be at leisure.

We will participate in a cooking class at Riad Palais Zahia Tangier, including dinner.

Overnight at Riad Palais Zahia Tangier.

Day 3 TANGIER - AZLA - CHEFCHAOUEN (B,D)
After breakfast at the Riad, we will drive to Chefchaouen, a small city situated southeast of Tangier. The blue and white city, with its crowned houses of red tiles, is one the most charming cities of northern Morocco. Founded in 1471, Chefchaouen took in a number of Morisques, Spanish Muslims who were expelled from Spain. Their influence is manifested in the choice of the colors, manners, handicrafts, and architecture of the city.
Upon arrival in Chefchaouen, we will have a short visit of the city including the Grand Mosque, the Medina, and the Kasbah.

Check in to Riad Cassa Hassan and enjoy lunch at your leisure.

After lunch we will drive to Azla village to meet with a local family. We will enjoy mint tea followed by a demonstration of making local bread and a cooking demonstration of tajine with chicken and vegetables. Our dinner will be with the family.

Overnight at Riad Casa Hassan.

Day 4: CHEFCHAOUEN- MEKNES - VOLUBILIS - FES - (B,L,D)
After breakfast at the Riad, we will begin crossing the Rif mountain chain. Continuing on our way, we will arrive in Meknes, the imperial city, famous for its impressive walls and horses of pure Arab blood. Meknassa al-Zitoun was founded by the Berbers in the ninth century, but did not take it’s true character until 1069 when the Almoravids built a moat and fortress in the city. Besieged, conquered, abandoned, and rebuilt over the centuries, Meknes entered its golden age under Quing Moulay Ismail, who made it the country’s first capital.

We will enjoy a demonstration and lunch of tajine with meatballs and eggs at Palais Terrab.

After lunch, we will visit Meknes, including the Old ramparts, the Moulay Ismael Stables, Granaries, the House of Water, and Bab El Mansour, one of the most beautiful gates in Morocco. This will be followed by a stop to visit the Volubilis Roman ruins dating from the first century CE. Then we will drive to Fes via Moulay Idriss, a picturesque village hanging on the hills and sheltering the tomb of Moulay Idriss Ist, the founder of Fes.

Arrive in Fes by end of the day.

We will have a talk on Moroccan herbs and spices and a special dinner at Riad dar Bensouda, a lovely Moroccan Guest House, located in the Medina, and catering to individual travelers and small groups.

​Overnight at the Riad dar Bensouda.

Day 5- FES (B,L,D)
After breakfast at the Riad, we will go to the Riad Ibn Khaldoun to see a demonstration of making delicious sweet Moroccan pastries.

We will have a light lunch at the guest house Dar El Ghalia, enjoying the brochette of minced meat & chicken that we will prepare there.

Afternoon departure for a panoramic tour of Fes, including the Old Ramparts (South and North Towers), the Batha Museum (traditional Moroccan arts and crafts), the Mellah, and the Royal Palace Quarter.

We will meet at restaurant Palais Merinides at R'cif for a demonstration of chicken trid. Dinner at restaurant Palais Merinides with your own trid.
Overnight at Riad dar Bensouda.

Day 6 FES (B,L)
After breakfast at the Riad, we will depart for an in-depth exploration of the Medina of Fes, an architectural masterpiece representing the heritage of twelve centuries. Starting from the Bouanania Medersa, we will see the dyers, the coppersmiths, the Chouara Tannery, the Moulay Idriss Mausoleum, the Nejjarine Square, and the Nejjarine Foundouq, which is now the museum of wooden arts and crafts.

We will have lunch at Riad dar Bensouda with a demonstration of preparing Moroccan briouates, small, plump triangles made of thin sheets of pastry dough (warka) wrapped around sweet or savory fillings.

In the afternoon we will visit the Achabin Square and Attarine Souk for spices, Chemaine Square for dried fruits, the Joutya for salt, eggs, and fish, the Kissaria for hand-women textiles and other locally produced goods, the Henna Souk, the Maristan (an old hospital built in 1286 now with vendors selling a variety of items), and the Attarine Medersa (a Koranic school dating back to the XV century).

Dinner at your leisure.

Overnight at Riad dar Bensouda.

Day 7 FES BENI - MELLAL - MARRAKECH (B,D)
After breakfast at the Riad, we will drive across the varied landscapes of Morocco, the Middle Atlas Mountains and the rich agricultural plains of Beni Mellal to fabled Marrakech, Morocco's most popular city.

Light lunch in Beni Mellal at leisure.

We will arrive in Marrakech in the late afternoon and visit the famous Jemaa el Fna Square where we will see the Square transform from a lively area of acrobats and other entertainers into a vast eatery of food stalls. We will capture the excitement of the evening from the Cafe Glacier.

Special dinner at the Stylia restaurant.

Overnight at Riad Bahia Salam.

Day 8 MARRAKECH (B,L,D)
After breakfast at your Riad, we will tour Marrakech and its historical sights including Bahia Palace. Built in the late 19th century, the name literally means 'brilliance' and was intended to be the greatest palace of its time. We will also visit the Saadian tombs, only recently discovered in 1917 and restored. Because of the beauty of their decoration, the tombs have become a major attraction.

We will meet at La Maison Arabe for a demonstration on breads, and various types of Moroccan pancakes and crêpes, with lunch afterwards.
Continuation of the visit in the Medina.

Then we will depart for restaurant Dar Marjana for a demonstration of making bestila, Morocco's lavish signature dish of squab or chicken in a lemony egg, almond and spiced onion sauce within layered sheets of warka (flaky, paper-thin dough), topped with cinnamon and sugar. Dinner at Dar Marjana including your own bestila.

Overnight at Riad Bahia Salam.

Day 9 MARRAKECH (B,D)
After breakfast visit of the 13th and 15th century Mellah Markets and the Dar Si Said Museum.

Lunch at your leisure.

Demonstration of couscous at Dar Cherifa, followed by dinner including our own couscous. Since its rebirth in 2000, Dar Cherifa has become a must for art, culture, exchanges, and meetings. Its decor and ambiance is ideal for enjoying a few delicacies in a serene atmosphere, away from the bustle of nearby souks. All those who know the house say it exudes a rare perfume of peace and serenity.

Overnight at Riad Bahia Salam.


Day 10 MARRAKECH (B)
Breakfast at your Riad.

​Depend on flight schedule, transfer from hotel to Menara Marrakech airport.