HE CUISINE of Morocco is fantastically diversified, a celebration of the many unique cultures that have converged upon its soils over a history spanning many centuries.

Morocco was at the crossroads of numerous civilizations. It was a place where people of varied cultural and religious practices, traveling from the North, South and East, would seek refuge, or journey through. The food is as diverse as its history and its people, a blend of culinary traditions that include Berber, Corsican, French, African, Middle Eastern, Moorish, Spanish, Portuguese, Iberian and Mediterranean.

It showcases locally grown produce, seafood fresh from the Mediterranean Sea, and dishes colorfully flavored with an exciting use of spices. It is a cuisine that clearly mirrors the significant geographic and cultural position that Morocco has occupied throughout the ages.