The best way to understand Moroccan food is to buy it first. The morning starts in the market, where your cook explains what she is choosing and why: the ras el hanout blend, the preserved lemons, the herbs sold by the handful.
Then you go back to the riad, and you cook. Not a demonstration to watch, a table to work at: the salads, the bread, the tagine that goes on to cook slowly while you sit down to eat what came before it.
Every step below is a default, not a rule. Tell us what to change and we rebuild the route around you.
We collect you at your riad or meet you at an agreed spot in the medina.
A walk through the souk with your cook: spices, vegetables, herbs and olives, with the explanations that never appear in a recipe.
Back to the riad to prepare salads, bread and a tagine, each person at their own station, at a pace that leaves time for questions.
You sit down to what you made, on the terrace or in the courtyard, with mint tea to finish.
Message us with your dates and group: you will have a detailed private itinerary and one clear price within a day.
