Tangier and the Mediterranean Restaurants

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Tangier and the Mediterranean Restaurant Reviews

As much of a mosaic as the region itself, northern Moroccan cuisine combines influences from several other cultures with added spices and native ingredients—and notably features Spanish tapas (sans ham, though there is a cured turkey variety that is mischievously called jambon de dinde, or "ham of turkey"). Tapas are one way to roll here, as you can eat a filling meal for free with the purchase of a few beers at many of the bars. Tagines are made with particular flair in the north, where olives and spices are local. The abundance of fresh seafood makes it a natural choice in coastal areas. Fresh grilled sardines, shrimp, and calamari are standard fare here, as are larger more-gourmet Mediterranean catches such as pageot (red sea bream), swordfish, sole, St. Pierre (John Dory), and dorado (sea bream). The catch of the day is often displayed in windows making it an easy to point-and-eat option.

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