Fez and Meknes Restaurants

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Fez and Meknes Restaurant Reviews

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Every Moroccan city has its own way of preparing the national dishes. Harira, the hearty bean-based soup with vegetables and meat, may be designated as Fassi (from Fez) or Meknessi (from Meknes) and varies slightly in texture and ingredients. Tagines, stewed combinations of vegetables and meat (or fish) cooked in conical earthenware vessels, are nearly always delicious, as is couscous. Pastilla, a phyllo-pastry pie with pigeon meat, is a Fez specialty, cloyingly sweet with sugar and cinnamon. Mechoui, roast lamb, must usually be ordered either a day or several hours in advance. Kebabs are brochettes of meat. Some of Morocco's best and cheapest food is sold in the souks, where you can grab an excellent harira for 2 DH or 3 DH (about 50 U.S. cents) and spicy meat sandwiches in Moroccan bread for 7 DH.

Note that few medina restaurants in Fez and Meknes are licensed to serve wine. Proprietors generally allow oenophiles to bring their own, as long as they do it discreetly.

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