Nomad restaurant in Marrakech – newly opened near the main square, Place Jemaa el Fna’
Already receiving great reviews, this restaurant just off the south east corner of Place des Épices, is a welcome addition to the restaurant scene in the medina with its mix of Moorish flavors and spices with contemporary cooking techniques.
You will be pleased to discover interesting new takes on classic dishes , for instance the Tunisian brik – a vegetarian pastille filled with beetroot and other vegetables. It all makes for a refreshing change to typical Moroccan dishes – something you come to appreciate after you’ve been a while in Marrakech.
The restaurant is pleasantly decorated – simple and chic. In the mid-price range, it’s good value.
To find it, take the small street tucked in the southeast corner of the Places des Épices and walk about 5 paces to a smart shop window that is a kitchen supply store, called Chabi Chic. Here you’ll find some of the tableware as well as beautifully packaged quality spices and oils as used in the restaurant.
The restaurant is upstairs – with a salon and some dining areas, then higher up are two roof terraces with an interesting view over the Place des Epices, the entrance to the carpet market formerly the old slave market.
1 Derb Aarjan. Marrakech Médina
Tel. +212 5 24 38 16 09
Moroccan soul food is best sampled on the street, or in someone’s home. As a tourist it can be hard to secure an invite while on vacation, so after you’ve tried the delicious homecooked food at our riad, wander the makeshift food stalls around Djmaa el-Fna and surrounding streets. It is a quintessential Marrakchi experience.
Each night, the numbered stalls, topped with handwritten signs, are eagerly set up by Moroccan men in chefs’ whites. Bubbling cauldrons and hot pans contain everything from bean soups to skewered meats and often these delicious dishes will cost less than a sandwich back home.
With culinary traditions that draw on Morocco’s mix of Berber, Arab and European cultures, there are dozens of tasty dishes to try.
Stand number 6 is where Ahmed pitches up to ladle steaming bowls of escargot. Over at number 32, Hassan serves miniature beef sausages with red tomato chutney on the side. Other stands sell slow-cooked lamb, mini-chicken kebabs, aubergine dipped in sweet smoked paprika and of course tagines.
As with street eats anywhere in the world, there are a few key things to remember – choose busy stalls, eat where the locals eat (literally follow the crowd), dine where food is cooked fresh in front of you and be wary of fruit that may be regularly washed in dubious water to keep it looking fresh.
If you’re nervous give yourself a few days to adjust to the local cuisine, but be confident too – we’ve always been fine and you will be rewarded.