“We visited a number of spots we have returned to in subsequent days.”
— Katherine, 2026
01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Tangier.
Tangier Tastes
Tangier
Eat Tangier at lunchtime — chorba, tangia and Spanish-inflected mezze from the medina.
Souk Secrets
Tangier
Discover Tangier's Moroccan-Spanish table — chorba, tangia in urns and boubous sweet couscous.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
Chorba fish soup, tangia slow cooked in urn under embers, boubous sweet couscous, mint tea at every moment. Tangier's cooking picked up Spanish and French inflections in the international era.
04 The pantry
- Salted anchovies, cured Mediterranean fish for the mezze plate
- Kefta, hand-minced spiced meat for skewers
- Preserved lemons, salt-cured in blue Andalusi pots
- Green olives, cured from the Rif hills
- Mint, bushy Moroccan spearmint for the constant tea
05 In the kitchen
- Slow-cooking tangia in urn buried in embers at the hammam furnace
- Grilling fresh Mediterranean catch on quayside charcoal
- Rolling briouat filo pastries with spiced fish and cheese
- Blending Andalusian and Moroccan spice palates in one kitchen
- Pouring atay mint tea from a height for the perfect foam
06 Eat this first
- Tangia Tangaouia, slow-cooked beef and preserved lemon urn stew
- Chorba, Andalusian-style fish soup with tomato and coriander
- Kefta brochettes, cumin-heavy minced beef skewers over charcoal
- Bocadillo, Spanish-influenced sandwich with tuna and olive
- Chebakia, sesame-and-honey pastries eaten with mint tea
What happens inside a hammam kitchen
A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.
09 Recipes
A collection of authentic recipes we couldn't leave behind.
Soft yeasted semolina pancakes covered in a thousand tiny bubbles, cooked on a hot skillet on one side only. Morocco's spongy honey-soaked breakfast.
Spicy merguez lamb sausages grilled hard, tucked into a crusty baguette with sliced tomato, chili sauce and pickles. Tangier's Spanish-Moroccan street lunch.
Cannellini or white beans simmered in tomato, garlic, cumin and paprika until soupy-tender. The Moroccan winter one-pot, eaten with khobz.
Small triangular or cigar-shaped pastries stuffed with spiced meat, cheese or almond paste, fried crisp. Morocco's cocktail-party appetiser, sold at every souk stand.
Sweet, thick set yogurt made from whole milk and rennet, scented with orange blossom. Morocco's oldest dessert, spooned from small clay jars.
Slow-cooked chicken tagine with preserved lemons, cracked green olives and a saffron-onion sauce. Morocco's Friday-lunch classic, eaten with khobz.
10 Field Notes
Quick field notes to help you get accustomed to Tangier.
Weather
Mediterranean climate softened by two seas. Mild winters (12–17°C) and warm, breezy summers (25–28°C). Spring and autumn are the best months.
Currency
The Moroccan dirham (MAD). Cards accepted in mid-range spots, cash in the medina and cafés. Euros also circulate near the ferry port.
Language
Moroccan Arabic (Darija) is spoken everywhere; Spanish and French are both widely understood. Tangier has been a crossroads for centuries. Basic English works in tourism.
Etiquette
Cosmopolitan and relaxed by Moroccan standards, but still modest dress in the medina. Ask before photographing people.
Getting around
The medina is walking-only. Petits taxis (blue) are cheap for the newer city. Ferries run daily to Spain from the port; grand taxis link to Chefchaouen and Tetouan.
Prayer
Five calls to prayer daily. The medina's mosques sit close together so the call rolls across the quarter. Friday afternoons briefly slow the city.