GASTRNOMY
Typical Dishes of Tétouan
The cuisine of Tétouan is a refined blend of Amazigh, Arab, Jewish, and Mediterranean influences, highlighting local ingredients and authentic flavors.
Among the must-try dishes are tajine, slow-cooked with meat, vegetables, and spices, often enhanced with dried fruits or olives. Pastilla, with its spiced filling of meat or seafood, offers a delightful sweet-savory contrast. Couscous, emblematic of Moroccan cuisine, is served with seasonal vegetables and tender meat, enhanced by olive oil and preserved lemons.
Part of the Mediterranean diet, Tétouan’s cuisine emphasizes grains, legumes, fish, and dried fruits. Signature dishes like Bissara (fava bean purée) and Tagra Fish Tajine reflect this healthy and balanced tradition.
The northern terroir enriches this gastronomy with its key products: Jben (fresh cheese), marinated olives, almonds, and red fruits. Lastly, local sweets like almond nougat, Feqqass Tétouani, and Bechkittou Beldi sit alongside modern creations, showcasing a cuisine in constant evolution.
Each dish tells the story of Tétouan, a city where tradition and innovation come together to offer an unforgettable culinary experience.
COUSCOUS
Originating from the Amazigh culture, traditional couscous can be vegetarian or served with meat, chicken, or fish. Typically served every Friday, couscous is the most popular dish in Morocco. A symbol of togetherness and sharing, it brings together family members and guests around the Friday table. In the region, you’ll find several variations, including vegetable couscous and Tfaya couscous with caramelized onions and raisins.
PASTILLA
A refined and delicious dish, pastilla is served at wedding feasts, religious and family celebrations, or simply to honor guests. In its sweet and savory version, pastilla is made with puff pastry filled with onions, pigeon or chicken, hard-boiled eggs, and crushed almonds. The flavor is enhanced with parsley, coriander, and spices. For presentation, the pastilla is decorated with cinnamon and powdered sugar. The savory version of pastilla is filled with seafood and white fish.
TAJINE
In Amazigh cuisine, tajine refers to a type of deep dish that allows for slow cooking and ensures rich flavor in the food. Designed to withstand high temperatures and long cooking times, especially over wood fires or coals, the tajine helps to slow-cook meats, vegetables, and fish seasoned with spices that enhance the flavor and impart a subtle fragrance. Tajine with vegetables and meat is the most common in the country, but other versions with fish, chicken, and preserved lemons can also be found.
TRIDE
These traditional Moroccan crepes are made from a dough consisting of flour, water, and salt. In the first stage of preparation, the dough is shaped into small balls, then drizzled with olive oil, stretched thin with the fingers, and cooked on a skillet. The resulting sheet is then cut into small pieces to make Tride. Filled with chicken or other poultry, Tride is soaked in a saffron and spice broth. It is served for lunch or dinner, especially during the Mawlid celebration (the birth of the Prophet Mohammed). This festive dish is also prepared during the early days of the autumn harvest, at the winter solstice, during the olive harvest, and for the Amazigh New Year.
BRIOUATE
Made from pastilla leaves shaped into triangles or cigars, briouates are filled with chicken, seafood, ground meat, or even country cheese (jben) or a mixture of almonds and honey. These savory or sweet appetizers are commonly served in Moroccan restaurants as starters or snacks.
BISSARA
This delicious Moroccan dish is renowned in the mountainous regions where the winters are harsh! It is a meal rich in proteins, fiber, and essential nutrients to keep you warm and reduce hunger. Served with olive oil, whole wheat bread, or pieces of onions for added flavor, Bissara can be made from dried peas, white beans, or lentils. It is typically served either as a main dish or as a warm soup starter, depending on the region.
FRESH CHEESE (Jben)
Produced by women’s cooperative groups as well as rural women who hold the secrets of its traditional preparation, goat’s milk or sheep’s milk cheese is one of the region’s signature artisanal products. Known as Jben, this fresh cheese can be enjoyed with any meal—either as a dessert drizzled with honey or spread on bread.
Sweet Delicacies of Tetouan
Pastries are an integral part of Moroccan gastronomy.Tetouan is renowned for its unique desserts, which share display cases with traditional national cakes and confections.
PEJMAT OR FQASS
A purely Andalusian heritage, the delightful confections known as “Fqaqass” are small, sweet, biscuit-like breads. Traditionally, they are prepared by the bride and served at her wedding as a testament to her culinary skills and expertise.
TABAA PASTRY
A symbol of Tetouan’s authenticity, “Tabaâ” is a delicate Andalusian pastry traditionally served to guests during lavish wedding celebrations in Tétouan. Other notable sweets include decorated gazelle horns (kaab el ghazal) and the Tetouani macaron, known as “Bechkettou Pouiouat,” infused with a subtle lemon aroma.
NOUGAT
The Tetouan artisanal nougat is a confection made from almonds, walnuts, or hazelnuts, combined with caramelized sugar and honey. It is considered an original delicacy of the city, still found with vendors at the Petit Socco.
GHRIBA
Tetouanese Ghriba is a very delicious round cookie, tasting very much like the Scottish Shortbread Cookies, but with a much crunchier texture, raised with baking powder and made of a combination of lemon, orange zest, almonds, cinnamon, orange blossom water, and other ingredients which are common in Tetouanese Cuisine, creating uncommonly refreshing flavors.
MHANCHA
Tetouanese Almond Mhancha is a traditional sweet treat, often served for special occasions like Ramadan and weddings, pairing perfectly with Tetouanese mint tea. Its coiled, snake-like shape comes from wrapping pastilla sheets around an orange blossom almond paste, creating a crunchy, golden brown delight.
Best Restaurants in Tétouan
FAST FOOD
In Tétouan, fast-food restaurants are very popular, offering a variety of quick and delicious dishes to suit all tastes. You can find bocadillos, sandwiches, paninis, tacos, and pizzas, made with fresh ingredients and served quickly. These establishments, often located in lively areas, attract both locals and visitors. This type of dining is perfect for a quick meal, whether alone or with friends.
Restaurant Al-Bahr
Restaurant Fath
Zâazâa
Restaurant Ajanef
Restaurant Snack
Snack Tawousse
TRADITIONAL RESTAURANT
Traditional restaurants in Tétouan Metropole offer a rich and diverse cuisine. Among the main dishes, you can find tagine, couscous, rfissa, and pastilla.
GOURMET RESTAURANTS & ASIAN FOOD
Tétouan boasts a selection of gourmet restaurants that offer a refined dining experience, blending traditional Moroccan flavors with Mediterranean influences. These upscale venues focus on high-quality local ingredients, including fresh seafood, aromatic spices, and seasonal vegetables, creating the perfect setting to savor expertly crafted dishes. In addition, Tétouan is home to some very charming Asian restaurants, offering customers the opportunity to discover a variety of Asian dishes. Whether indulging in classic tajines, innovative fusion cuisine, or exploring new flavors from Asia, diners are in for a memorable culinary journey.
SEAFOOD RESTAURANTS
Tétouan Métropole is home to many seafood restaurants that highlight the freshness of local products. From the city center to the beaches of Stihat to Belyounech , these establishments offer grilled fish, fried seafood, and traditional fish tagines. Some restaurants serve simple, authentic dishes, while others offer more elaborate meals like paella or baked fish. The atmosphere is often warm and inspired by Mediterranean traditions. Chefs focus on recipes that enhance the natural flavors of the fish. A visit to these restaurants is a must for seafood lovers.
Breakfasts in Tetouan
In Tetouan, there are numerous and diverse breakfast options offered by cafés and restaurants. However, one of the most notable is the Tetouani breakfast, also known as the Northern breakfast. This meal consists of fried eggs and traditional local cheese, along with slices of Edam cheese, smoked turkey, mortadella, and luncheon meat, accompanied by black olives. It is served with olive oil, which is added to the dish, and fresh bread, alongside Tetouani herbal tea, a cup of coffee, or freshly squeezed orange juice.
Cafés also offer a variety of other options, such as the traditional “baladi” breakfast, which includes harcha, rghaif, baghrir, as well as a selection of traditional pastries and baked goods.
Additionally, international breakfast options can be found, such as Spanish, French, Dutch, and Norwegian breakfasts. Some restaurants also serve the English breakfast for those who enjoy this type of meal.
