Traditional cuisine
Pastilla and Fez cuisine
Fez, Morocco’s food capital: sweet-and-savoury pastilla, harira, mrouzia and fine pastries in a medina house.
In Morocco they say the best cooking comes from Fez. Heir to Andalusian traditions and the sultans’ court, Fez cuisine loves sweet-and-savoury pairings, gentle spices and slow cooking.
Its masterpiece is pastilla: paper-thin sheets of warqa pastry filled with pigeon or chicken, eggs and almonds, dusted with icing sugar and cinnamon. It is often preceded by harira and followed by mrouzia, a lamb tagine with honey and raisins.
We book your table in an old medina mansion, and can combine this meal with our cooking class in Fez so you learn to make these recipes yourself.
On the menu
- Harira, the Fez lentil and chickpea soup
- Pigeon or chicken pastilla with almonds and cinnamon
- Lamb mrouzia with honey and raisins
- Fez pastries and mint tea
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