Food Tours · Tour

Pastilla, Tanjia and Pastries from the Oldest Bakery

More than ten tastings in three hours, and two of them are the reason to choose this over the cheaper street food tours. The first is pastilla. Chicken and almond, in warqa pastry, dusted with cinnamon and icing sugar, savoury and sweet at once. It is a dish for weddings and important gatherings and it is not something you stumble across. The second is where the pastries come from: the oldest bakery in the city, for briwate and kaab ghzal and whatever else is out that day. Around them, the proper list. Harira soup in a local restaurant. Babbouche, the snails in aromatic broth. Msemmen, the pan-fried pancake with honey and cheese. Fakya, the dried fruit and nuts shared at celebrations. An olive tasting at the olive market, which in Morocco is a category and not a garnish. Fresh seasonal juice. And mint tea. Dinner closes it: a fresh Moroccan salad and tanjia, the Marrakech dish, slow-cooked in a clay urn. Other main courses are available. Up to fifteen people, with a certified local guide, and the tour runs in English, French, Spanish, Italian, German or Arabic, which is an unusually wide range. Hotel transfers and tips are not included.