Situated in north-western Morocco, the region of Tangier-Tétouan has the Atlantic Ocean as its western border, with the Mediterranean Sea and Spain to its north.
Tangier is the capital of the province of Tangier-Tetouan, within an easy 45 minute boat trip from Tarifa with fast Feries.

The region of Tangier-Tetouan covers 11,570 square kilometers of land. It encompasses the provinces of Larache and Chefchaouen, and the prefectures of Fahs Anjra, Tangier-Assilah and Tetouan.

Visitors to the main tourist city of Tangier will find that the destination is rich in history spanning back to the 5th Century BC. It has become a modern city with world-class hotels and a variety of new developments. Tourists can explore the American Legation Museum and Dar El oued Makhazen, or join in the festivities of events such as Tanjazz.

Also worth visiting in the Tangier-Tetouan region is the city of Tetouan. The medina has been declared a UNESCO World Heritage Site and there are several other fine attractions to explore. You may also wish to take time to visit the town of Chefchaouen in the Rif Mountains. Or you could spend some of your vacation in the harbor town of Larache. Wherever you choose to go in the Tangier-Tetouan region, you are sure to have a satisfying holiday.

Gastronomy
Traditional foods in Tangiers consist of; couscous, Tajines, Pastilla, Brouchettes and Harira amongst others. You’ll find these dishes in most restaurants.

Couscous – Morocco is synonymous with couscous and Tangiers is no exception. It’s considered a specialty. If you are in a restaurant you will have to order it a bit in advance, in order for it to be prepared properly.
It comes with a variety of vegetable and meat toppings, normally chicken, mutton and roast vegetables.

Some of the restaurants in Tangiers quite a lot of oil when cooking it, with the result that it can be greasier than the couscous you’d find in Europe. It’s best to go to one of the better restaurants like the Hotel el Minzah or Hammadi’s.

Tajines – This is basically a stew cooked with a thick sauce and prunes or other fruit and vegetables. They normally use a large earthenware pot to cook it. It’s absolutely delicious.

Harira – This is a mouthwatering, hearty soup normally made of chick-peas. It’s very filling and a popular choice at lunchtime – perfect if you will be doing a lot of walking around the town.

Brouchettes – You’ll see people eating Brouchettes on the streets all over Tangiers. They’re basically kebabs with various kinds of steak or swordfish along with a wide array of other ingredients.

Pastilla – This dish is made of pigeon meat, rice and egg and covered in a sweet filo pastry. It sounds a bit strange, but it’s incredibly tasty and very very filling.

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 8°C and 18°C.
March, April and November the average temperature are between 11°C and 20°C.
May and October the average temperature are between 14°C and 24°C.
From June until September the average temperature are between 17°C and 29°C.

Saidia is located in the extreme north of Morocco next to the Mediterranean Sea between Melilla and Algeria and in front of the coast of Almería in Spain, in the province of Berkane, Eastern region, a few kilometers from the Oujda airport and 70 km from the airport of Nador.

Saidia, nicknamed “the blue pearl”, is a commune and city – a municipality – of the province of Berkane, in the region of the Eastern Rif, in Morocco.

The seaside city of Saidia, with its vast tourist potential, has it in its reach to rise to the rank of 3rd largest Mediterranean marina.

The Government of Morocco designed the AZUR plan, aimed at tourism development in Morocco; Within this plan, it has chosen the best scenic and natural enclave on the Moroccan Mediterranean coast, located in Saidia.

Communications are planned, either through Melilla, by boat or plane, as well as through the Nador or Oujda Airports in Morocco, a flight from Madrid will take approximately one hour.

Road communications from Melilla are made through a new highway, recently inaugurated, which allows the journey from Melilla to Saidia in less than an hour.

18 km of fine sand beaches, surrounded by eucalyptus and mimosa trees, a sublime blue sea, generous sun and magnificent landscapes. If you like the beach and sunbathing, this haven of peace will be your paradise.

Nador is a city in the Rif, capital of the province of the same name, located approximately 15 kilometers south of the Spanish city of Melilla on the edge of what is known as ‘Mar Chico’. It is not of great tourist interest, the region being much more interesting in this area than the city itself. Its importance lies in the lead and iron mines in its surroundings.

Nador has a checkerboard street layout that contrasts with the traditional. It is a modern city, capital of a region in full agricultural and industrial development. Its port, the Nador Beni-Enzar, constitutes the natural outlet of eastern Morocco.

Despite lacking tourist interest, Nador has grown in popularity for its natural beauty and picturesque views. The beaches and the sea captivate all the senses of travelers from the first impression. Nador has an international airport called Monte Arruit, just 20 km from the city. With regular flights from Ryanair, Royal Air Maroc and Iberia companies, among others. The airport is in very good condition and it is a very dynamic city, as well as being the second largest financial center in Morocco.

Nador is also connected to Almería by ferry through its Beni Enzar port. The companies Transmediterranea, Ferrymaroc, Comarit and Comanav operate.

What to see in Nador?

The city center
Its main avenue, that of Mohammed V, is a pleasant walk with palm trees and lampposts that leads to the Bou Areg lagoon. And it is here, in its natural environment, where Nador is authentically rich and beautiful. The gold district is also interesting because there are several shops that work with this material in all its forms. Also noteworthy are its clothing souks, ceramic crafts and the fishermen’s market. Also all kinds of fossils and roses brought here from the Sahara desert at a fairly cheap price.

Sebkha de Bou Areg
Separated from the Mediterranean by a strip of land, it is an impressive lagoon where fresh and salty waters mix. Lagoon, marshes and dunes constitute a preserved ecological environment of great value, which continues in the east to the mouth of the Moulouya. Here there are native species, both in flora and fauna, of great originality, and the great variety of birds that find refuge here is admirable, from seagulls of all kinds to the wonderful pink flamingos, hoopoe or plovers.

Kariet-Akmane (23 km)
Access -only on foot- to the coastline of the Bou Areg lagoon, practically uninhabited. You can walk along the beach contemplating the fantastic avifauna of the lagoon, among which the flamingos stand out. On the way from Kariet Akmane to Ras el Ma (Cap de léau) in front of the Chafarinas Islands we will find the old Spanish watchtower of Moulay Ali Cherif, as well as beautiful landscapes and a rich fauna. On Kariat Arkmane beach there is a campsite, which you need to take a Grand Taxi to get to as there is no bus connection.

Cabo de “Trois Fourches” (26 km)
It is one of the most beautiful enclaves in Morocco with superb views of the coastline.

Ras Kebdana and the Cape of Water Lighthouse (40 km)
Coastal road and splendid view.

The Gorges du Zegzel (70 km)
Crossing the fertile plain of Moulouya, the road to Oujda circles the Beni-Snassen massif and presents a detour to the Gorges du Zegzel

Mount Arruit (20 km)
On Saturdays a large Souk is held where all kinds of artisans and sellers of all kinds of things come.

Gastronomy
Moroccan cuisine is gorgeous – spicy but not too hot, full of rich flavours and warm colours. Being so close to southern Spain, you’ll find some Spanish influences in the food along Morocco’s northern Mediterranean coast, and the seafood here is fresh and beautiful. Try tajine at least once when you’re in Morocco, and don’t miss out on Moroccan sweet either; pastries with honey, almond and pistachio are very moreish!

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until March the average temperature are between 10°C and 18°C.
April and November the average temperature are between 14°C and 20°C.
May and October the average temperature are between 16°C and 24°C.
From June until September the average temperature are between 19°C and 29°C.

Rabat is the administrative capital of Morocco, it is located on the Atlantic coast and on the left or south bank of the mouth of the Bouregreg, opposite the town of Salé. These two cities are for this reason referred to as “twin cities”.

Rabat is a cultural city deep-rooted in history. Many masterpieces decorate its streets and squares. Visit the Kasbah des Oudayas which is a majestic and splendid architecture embellished by the surrounding gardens. Not far from the walls, stand the imposing walls of the Chellah ; a necropolis from the time of the Merinids. Crossing the walls is like entering another world ; walk among ancient vestiges, gardens and storks.

Rabat is also a modern eco-responsible capital with its green spaces. Beautiful parks await you, such as the botanical test garden or the Exotic Gardens of Bouknadel which is a few kilometres from the city. Rabat boasts an outstanding coastline ; on the Atlantic Ocean shores, it has kilometres of well equipped beaches that lead to the neighbouring city of Casablanca.

Rabat is one of the few cities to have preserved its historical and cultural heritage. Since June 2012, a group of sites in the city of Rabat has been included on the UNESCO World Heritage List as cultural treasures.

A modern city today, whose inhabitants are more reserved than in other Moroccan cities, it has many fascinating historical sites to visit. It is also endowed with modern construction, as the new city is designed by a team of architects, urban planners and landscapers who are laying the groundwork for a new urbanism.

As a result, Rabat has a city centre with high quality urban and landscape design. The Rabat-Salé conurbation is the second largest in the kingdom after Casablanca.

With its modern infrastructures and various festivals, Rabat is a living city. Airport, tram, shopping centres, cafés and restaurants, all the amenities are within your reach. Revel in bustling vibes of music that Rabat celebrates like no other city ; from Mawazine, to Jazz au Chellah and many others that fill the atmosphere with sounds and rhythms from all over the world !

Rabat is a city where the treasures of the past blend with the most modern and environmentally friendly achievements.

Gastronomy
In Rabat, head to the La Cornice or the marina for fresh seafood dishes served with fabulous views. For local cuisine, find a bistro or cafe in the medina and for food with flair, check out the restaurants on Avenue Mohammed VI.
To eat local food we recommend:

Tajines – This is basically a stew cooked with a thick sauce and prunes or other fruit and vegetables. They normally use a large earthenware pot to cook it. It’s absolutely delicious.

Pastilla with chicken. This is pastry filled with chicken and almonds.

Rziza, is a kind of Moroccan spaghetti. Drizzled honey over what appeared to be a patty of rziza. Taste of bread.

Rafissa (chicken and lentils with the unpronounceable bread “Msemen”)

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 8°C and 18°C.
March, April and November the average temperature are between 9°C and 21°C.
May and October the average temperature are between 14°C and 24°C.
From June until September the average temperature are between 17°C and 28°C.

Fez or Fes is a city in northern inland Morocco and the capital of the Fès-Meknès administrative region.
Located to the northeast of the Atlas Mountains, Fez is situated at a crossroad connecting the important cities of different regions; 206 km from Tangier to the northwest, 246 km from Casablanca, 189 km from Rabat to the west, and 387 km from Marrakesh to the southwest which leads to the Trans-Saharan trade route. It is surrounded by hills and the old city is centered around the Fez River (Oued Fes) flowing from west to east.
Today, the city consists of two old medina quarters, Fes el-Bali and Fes el-Jdid, and the much larger modern urban Ville Nouvelle area founded during the French colonial era. The medina of Fez is listed as a World Heritage Site and is believed to be one of the world’s largest urban pedestrian zones (car-free areas). It has the University of Al Quaraouiyine which was founded in 859 and is considered by some to be the oldest continuously functioning institute of higher education in the world. It also has Chouara Tannery from the 11th century, one of the oldest tanneries in the world. The city has been called the “Mecca of the West” and the “Athens of Africa,” a nickname it shares with Cyrene in Libya.

Ifrane
Ifrane is a city in the Middle Atlas region of northern Morocco. The capital of Ifrane Province in the region of Fès-Meknès.

The province of Ifrane, nicknamed Little Switzerland, has an enormous tourist potential. There are differing landscapes of lake and river as well as a mild climate.
Its natural riches make it a popular tourist centre for hiking, boar hunting and for fishing in its lakes.
The Ifrane National Park is home to the largest cedar forest in the world. Ifrane is a city in Morocco, with 155,000 inhabitants and located in the Middle Atlas, at 1,713 meters above sea level.

The human presence in the region dates back to the Neolithic as evidenced by caves such as those of Tizguite as well as archaeological remains dating way back in prehistory, some 50,000 years ago.

Ifrane, a city in the Moroccan Middle Atlas, is characterized by its European urbanism. Located in the mountains of the Middle Atlas, it is an oasis of freshness and superb greenery: with its lakes and fountains, the change of scenery is stunning, surprising and regenerative for lovers of landscapes.

The freshness can be felt upon arrival at Ifrane. Springs and lakes abound in this region in the heart of a cedar forest. The chalets with their sloping roofs also surprisingly evoke Switzerland.

The Vittel spring and its waterfalls are an ideal walking-tour destination. Walk along the river for a few hundred meters and discover the forest of maples and poplars that run down to the waters of the spring.

In summer, horse rides are available to reach the waterfalls.

Gastronomy
Foods that are very popular in the capital of spirituality are various and unique. Yes, it is true that we can find the same dishes in other regions in Morocco, but they don’t taste the same as they do in Fes. The following dishes are four of the most popular and representative of Fez cuisine.

Khli’i is considered the favorite dish of people in Fes and its surrounding regions. The name khli’i springs from the term to preserve something for a long time until it becomes ready to be consumed. This type of food is made of kaddid, which is a combination of beef ribs, salt, altsfirh, cumin, coriander, and oil. We cut the beef ribs into thin pieces, mix with the spices and oil, and hang the pieces in a sunny place for up to three days or until they are dried. To make the khli’i, we put the kaddid pieces in fire, then we add a boiled robe with one letter of oil. Finally, it is put in a glass bottle in the refrigerator. It is served hot for lunch or dinner or, as some people prefer, with tea in the morning.

Bastilla is served in Fez houses to welcome guests and to show them kindness and generosity. A favorite dish for important Fez ceremonies and meetings, it demonstrates a mixture of cooking tradition and art that typifies the culture of Fez.
Bastilla is prepared with chicken (or fish), phyllo pastry leaves, eggs, and pecan. After we cook one chicken with onions and spices, we separate the chicken from the spices and add eight or more eggs. Then, we put one pastry leaf in a dish and add the onions and eggs. In the opposite direction we put another leaf and we add the chicken, cut in small pieces. Then we put a third pastry leaf and we add the pecan. After covering the dish completely with a fourth pastry leaf, we bake the bastilla in an oven. After it is cooked and the pastry is browned, we decorate it with sugar and cinnamon.
There are many other techniques for preparing this dish, but this way is the one used most often in Fez. What is striking in this dish is the fascinating combination of savory and sweet flavors which differentiates it from customary Moroccan dishes.

Chebbakia, a small piece of twisted dough that is deep fried and soaked in honey, is served during Ramadan as a necessary part of the breakfast meal, but it is also served with harira (a Moroccan soup) during the rest of the year.
In Fes, it is found year round as the most popular piece of food in the old medina, along with other small pastries like the triangle-shaped briwat. It is true that this kind of food is served in almost all parts of Morocco, but what is special about it in Fes is the originality that led to the invention of other shapes and decorations as well as other flavors. Chebbakia is prepared with a light dough containing a mixture of flour, milk, sugar, butter, a substance called nafa’a, and pecan. The dough is fried in oil, soaked in honey, and then decorated with sesame. Although this is the common method, Fes continually comes up with different tastes and interlaced shapes. Fassi chebbakia might be shaped like figs or round and decorated with various types of dried fruits.

Sweets of Moulay Idriss

If you pay a visit to Fes, you can’t go back to your city/country without carrying with you some pieces of that particular kind of sweet. Made from figs, pecans, peanuts, cashews, walnuts, and caramel, the pieces vary in color and taste of according to the ingredients used.
These sweets are generally not prepared at home, but rather are bought only in the streets, especially around the Moulay Idriss shrine. These sweets are considered for some Moroccans as the baraka, or blessing, of the shrine of Moulay Idriss and, therefore, the baraka of Fes at large. So, when speaking about Fes, sweets of Moulay Idriss come to mind when we think about something different to eat.

With technology and the various cooking programs that are shown regularly on the Moroccan TV and radio, people all over Morocco can prepare many types of food and invent new meals. Still, Fes will be always the best site to prepare and serve food; it is the city which exports more types of food to cities in Morocco and abroad.

These are only some examples of the famous foods of Fes; the list is very long. Even in newly-invented dishes, Fes cuisine combines tradition and art. Its creators are concerned not only with very pleasant tastes, but also with the physical outline of the dishes, using their special artistry to produce the unique foods of Fes and to differentiate them from the foods of other cities of Morocco.

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 6°C and 18°C.
March, April and November the average temperature are between 9°C and 22°C.
May and October the average temperature are between 14°C and 26°C.
From June until September the average temperature are between 19°C and 36°C.

Casablanca is slowly becoming another golf centre for Morocco as the sport continues to grow on the back of the new resorts and hotels that are springing up all over the country. Casablanca cannot yet rival other destinations such as Marrakech in terms of number of courses, but around Casablanca lies the excellent Mohammedia Royal Golf Club, the 9-hole Anfa Royal Golf Club and to the south Pullman Mazagan Royal Golf and Spa and the newer Mazagan Beach Resort.

This spectacular new facility is situated at Doukkala, 60 miles south of Casablanca, on the Atlantic coast. It is off the tourist track and close to El Jadida, a city which draw in lovers of history as well as other holiday-makers.

Beautiful palm trees lining its paths, with the Atlantic ocean over the horizon, and large business buildings in every corner : Casablanca is the economic lung of Morocco ; a bustling metropolis.

Modern infrastructures are in the middle of charming districts, between Arab-Muslim heritage and legacies of the colonial period. Discover all the possibilities : take a stroll in the medina, which is one of latest medinas built in Morocco, roam through the centre and its art-deco buildings, and join the Hassan II mosque ; the splendid of architecture built on the water.

Let yourself be tempted by the festive side of the city. Take advantage of the cornice, its clubs and festivals too, such as the Casablanca Festival, Jazzablanca or Tremplin L’Boulevard.

The coastline, bordered by beaches equipped to suit all your comfort, invites you to experience the most fun activities that will make your stay more enjoyable, from diving, to jet-skiing to boating.

The White city, Casablanca, is where culture and serenity activities blend seamlessly.
During the 16th century, the Portuguese occupied this region because of its high strategic value. They built the fortress at Mazagan which withstood attacks from the Moroccans for two centuries. Renamed El Jadida (The New) in 1832, it regained its Portuguese name of Mazagan under French protectorate, until its independence in 1956 when it became El Jadida once again. Its well preserved architectural treasures and the subtle mixture of both Moroccan and European cultures have earned it a place on the UNESCO World Heritage List.

By visiting the mysterious cistern and its majestic vaults, cinema lovers will recognize some of the decorations used by Orson Wells in “Othello”. Multiple cinematographic and televisual productions come in droves each year to benefit from El Jadida assets.

Between a green eucalyptus forest and the splendid beach of El Haouzia, the Kerzner International group known for establishing the Atlantis complex in Dubai, was also inspired enough to create the sumptuous seaside resort of Mazagan.

While enjoying its beaches, modern golf courses and the festive atmosphere of its seaside resort, El Jadida invites you to discover ancestral traditions during the moussem of Moulay-Abdallah Amghar, where you’ll witness a stunning falcon training show, as well as other epic activities such as the Fantazia.

El Jadida-Mazagan, is an unmissable place with a stunning seaside resort that will give a wishful taste of comeback !

Gastronomy
As the largest and most cosmopolitan city in Morocco, Casablanca has earned a reputation as a must-visit destination for gourmets.
To help you find food that is uniquely Moroccan, though, we’ve rounded up a list of dishes every visitor to Casablanca should try. Most of them are national delicacies, although Casablanca’s location on the Atlantic shore means that seafood variations are both popular and especially delicious.

Tagines are prepared in cone-shaped clay pots (also called tagines) that help to retain moisture while the ingredients cook slowly over a low heat. This unique method guarantees unparalleled flavor and tenderness, while the addition of spices like turmeric, ginger, saffron, and cinnamon gives the stew a distinctly exotic taste. Tagines come in many different flavors, including lamb, chicken, and kefta (meatballs with fried egg).

Couscous, made from steamed balls of crushed semolina, couscous is a standard dish across Morocco. It is ubiquitous in Casablanca, where you will find it in every Moroccan restaurant, either as an accompaniment to a tagine or other stew, or as a complete entrée. Couscous on its own is quite bland, but Moroccan chefs know how to make each bite memorable with the addition of complex spices. Couscous tfaya, for instance, is a specialty prepared with caramelized onions and raisins. Some recipes require nuts, including seffa, a popular Moroccan dessert that combines couscous with butter, cinnamon, and almonds.

Pastilla is a kind of savory parcel made from sheets of paper-thin werqa dough. Traditionally the filling would have been made using pigeon meat, but nowadays chicken or fish are the most common varieties. The top of the pie is dusted with icing sugar, cinnamon, and nuts, giving it a delectable, contrasting sweetness.

Seafood. No inland city in Morocco can match Casablanca for the freshness of its seafood. If you head to the port, you can watch fishermen unloading their catch yourself. Seafood restaurants in Casablanca serve everything from grilled and fried line fish to prawns, oysters, and lobster. A Moroccan specialty is fish chermoula, which is any kind of fish dish prepared with a traditional marinade of herbs and spices called chermoula. For the most authentic flavors, opt for a whole fish basted and grilled over hot coals.

Another Moroccan staple worth trying in Casablanca is harira, a thick, flavorful soup named for the Arabic word meaning “silky.” Harira is typically associated with Ramadan, when it is served to break the fast come sunset. It’s also a perennial favorite with a permanent place on the menu of Moroccan restaurants across the city. Exact recipes and ingredients vary from chef to chef, but harira is usually packed with vegetables (including lentils, fava beans, and chickpeas), and stewed in a tomato and harissa broth. Herbs and spices ranging from caraway seeds to coriander give each version its unique hallmark.

For the adventurous meat-eaters out there, kebda mchermla is a North African delicacy that delivers an unforgettable flavor punch. Typically served as an appetizer or as an accompaniment to a main dish, kebda mchermla is essentially lamb’s liver prepared with chermoula, the special herb and spice blend typically associated with seafood dishes. Other ingredients depend on the chef and your personal preference, but could include garlic, parsley, and chilli. If prepared correctly, the liver should be melt-in-the-mouth tender.

The Moroccan version of carb-loaded comfort food, rfissa is an addictive dish that consists of chicken and lentils served on a bed of shredded msemen, a dense local flatbread. Occasionally the msemen is substituted for trid pastry, meloui (a type of pancake), or day-old bread. Either way, the chicken and lentils are drenched in a rich broth that soaks deliciously into the starch, making for a truly satisfying meal. The broth is seasoned with a spice blend known as ras el hanout, as well as fenugreek seeds and saffron.

Any Casablanca restaurant that specializes in traditional Moroccan food will likely offer zaalouk, a salad primarily made of grilled eggplant blended with cooked tomatoes, garlic, olive oil, and coriander. Most zaalouk recipes call for paprika and cumin as well, giving the dish a distinct smoky flavor that makes it the ideal accompaniment to grilled meat and fish. If you’re in the mood for a snack rather than a full meal, order zaalouk with a side of msemen flatbread and use it as a delicious spread.

Those with a sweet tooth will be pleased to hear that Morocco has its fair share of sugary specialties as well. Among our favorites is sfenj, Morocco’s version of a donut. These fritter-like pastries are made from unleavened, unsweetened dough, which is then twisted into a ring shape and deep fried. Just like an American donut, the outside of the sfenj is crispy and golden while the inside is pillow-soft and utterly addictive. After emerging from the oil, the sfenj is usually dusted with granulated or powdered sugar. They can also be sprinkled with cinnamon or soaked in honey.

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 9°C and 19°C.
March, April and November the average temperature are between 11°C and 21°C.
May and October the average temperature are between 15°C and 24°C.
From June until September the average temperature are between 18°C and 26°C.

The city of Essaouira has a strong tourist potential, thanks in particular to its natural, historical and cultural assets, making it a great tourist destination.

Located on the Atlantic coast, Essaouira is a port city and commune of Morocco on the Atlantic coast with about 78,000 inhabitants. The city is 178km north of Agadir, 174km west of Marrakech, and 406km south of Casablanca.

Crenellated walls, special wind, houses with white and blue facades, Essaouira, the ancient Mogador is the “Bride of the Atlantic“.

It is one of those coastal cities where the unique atmosphere and water activities seamlessly blend. Walk quietly in the shade of its ramparts, the very ones that draw the contours of Astapor, the red city of the “Game of Thrones” series. Climb these walls and take the parapet walk, from where you can see the Purpuraires Islands, falcons, gulls and seagulls hovering above this nature reserve. On the other side, surfers, windsurfers and kitesurfers are taming the waves, taking advantage from the wind.

A walk can lead you to the fishing port where the sailors are active. Get to the fish market where to taste the fish and seafood caught during the night. In the centre of the city, the medina invites you on a discovery wander into its winding alley. Ranked as the most beautiful cities in Morocco by Unesco, the city hums to the beat of music every summer : the Gnaoua festival celebrates Afro-Maghrebin rhythms making people’s stays memorable ones.

Essaouira, a charming port and lively seaside resort overlooking the Atlantic Ocean, is a veritable maze of streets with old-style yet modern architecture and with pretty hotels set in traditional Moroccan Riads in the old town. There are also modern hotels along the beach.
For several years now, Morocco has adopted a responsible tourism ; the eco-resort Mogador, which is an unmissable place to have peaceful moments, as well as the beaches of the surroundings labeled Blue Flag, are living proofs to this ambition.

The corniche of Essaouira is of exquisite beauty, opposite the island and down from the small port. A few kilometres south, on the road to Agadir, islets and Riads can be found, as well as a unique beach because still unspoilt, the beach of Sidi Kaouki, located about 25 km from the city.
All around there are many plantations of argan trees. This is an opportunity for tourists to see and appreciate argan oil, unique in this region.

Spend some time there, find complete mindfullness and serenety, in this enchanting destination that makes all your dreams come true!

Gastronomy
Essaouiran food culture is rich of old traditions and influences not only from the Arabs, Imazighen and the Jews but it also have influences from Africa and Europe.

Essaouira is the heir of gastronomy cities of western Andalusia (Spain and Portugal West) and they are part of the Moroccan-Portuguese gastronomy included no exception: Salad Market Hazina, the fish-based tagines and the famous cake and safiotes souiri: Massapan. Without forgetting that the Berber cuisine and especially Jewish cuisine is marked this land; Jewish cuisine is also known by the Skhina.

The food of Essaouira offers delicious fish dishes with spices and vegetables that have ripened under ideal sun . For many, this is the best oriental cuisine in the world and no doubt it will flatter your palate.

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 11°C and 20°C.
March, April and November the average temperature are between 14°C and 22°C.
May and October the average temperature are between 16°C and 23°C.
From June until September the average temperature are between 17°C and 24°C.

Marrakech is the capital of the mid-southwestern region of Marrakech-Safi. It is west of the foothills of the Atlas Mountains. Marrakech is 580 km southwest of Tangier, 327 km southwest of the Moroccan capital of Rabat, 239 km south of Casablanca, and 246 km northeast of Agadir.

Between tradition and modernity, Marrakech is the promise of unequalled sensations. Strolling the Jemaa El-Fna square and the souks with their shimmering colours and oriental smells, the red city offers you a complete change of scenery. Horse-drawn carriage rides, sunny terraces, travelling artists and other day and night activities will give a tates of wishful comeback.

You will be able to admire all the architectural richness of the Medina, upon visiting one of its many riads, small oriental palaces overlooking a beautiful patio. This medina quarter is a UNESCO World Heritage Site. You can also relax and recharge at the Menara, a vast garden with an emblematic basin. Marrakech shower its visitors by its splendour and its diversity, you just have to leave the ramparts to be immersed in modern Morocco. The districts of Gueliz and Hivernage offer the most modern infrastructures, luxury boutiques and international ready-to-wear stores, airy avenues ; which all contribute to Marrakech’s unique offering.

Being a growing economic bustling city, Marrakech has special festive and cultural places, such as the « Palais des Congres » and the splendid Royal Theater. Enjoy Marrakech at night by discovering the many themed venues, trendy clubs and traditional evenings that reflect the lively part of the city.

In 2016, Marrakech hosted the Cop22 to help address climate change issues, as a recognition of its new international stature and its considerable reception capacity.

Gastronomy
Marrakech provides a delightful assault on the senses and many who have visited here will agree it is probably one of the most evocative places in the world. The hum of haggling voices, the call to prayer, the explosions of colour and the wonderful aromatic smells wafting from the numerous street stalls, cafes and restaurants are quite simply intoxicating.
To get your taste buds tingling, here’s our lowdown on the amazing food and dishes you might like to try in Marrakech during your stay.

Mint tea

Bread. Crusty bread baked in wood-fired ovens is a staple in Morocco. There are lots of communal ovens in Marrakech and the smell of freshly baked bread will hit you as you walk around the medina. Try beghrir (pancakes that look a bit like crumpets), harsha (a buttery bread made from semolina, that looks a bit like an English muffin) and rghaif (a flaky square flat bread).

Snail soup A street stall staple, you’ll see many vats of snail soup steaming away as you wander around the medina. The snails are cooked slowly over a low heat in a peppery broth (babbouche) made with over 15 different spices. It’s a delicacy that will surprise you. You simply must try this when you are in Marrakech.

Tehal. Essentially stuffed camel spleen which can be likened to an alternative take on sausage. The spleen is stuffed with ground beef, lamb or camel meat, olives, spices and fat and baked in a bread oven. Slices are served with bread.

Chicken Bastilla/Pastilla. One of Morocco’s most unique dishes, chicken b’stilla is essentially a pie made from a combination of sweet and savoury ingredients. Chicken is cooked with spices and broth and shredded. The pie crust is similar to filo pastry, includes crushed almonds and is slightly sweet.

Harira. Often the dish that is served at the end of Ramadan, this dish is a soupy stew packed full of tomatoes, chickpeas. Lentils, spices and lamb.

The tagine (also known as tangia) is probably one of the most well-known of Morocco’s dishes, though the name refers to the type of urn-shaped terracotta pot the food is cooked in rather than the ingredients themselves. Try a kefta tagine, which consists of small meatballs (lamb or beef) cooked in a rich tomato and onion sauce. Just before serving eggs are cracked into the sauce.

Chebakia
A delicious sweet treat, Chebakia is a kind of cookie, which is fried before being coated in masses of honey or syrup. Buy from the street stalls.

Ma’qooda
Quite simply, ma’qooda are delicious potato fritters dipped in egg and deep fried. These are very moreish snacks.

Orange juice in Jemma el-Fna square
It may seem strange to have something as simple as orange juice on the list of foods to try in Marrakech, but there’s nothing quite like a freshly squeezed orange juice from one of the stalls in Jemma el-Fna square. Morocco’s oranges are famous across the world.

Orange cake at Nomad
You’ll find the Nomad restaurant in the medina overlooking the Rahba Lakdima spice square (Place des Épices). With a rooftop terrace and intimate dining rooms this is one of our favourite spots for lunch. The orange cake here is sublime and not to be missed.

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 6°C and 20°C.
March, April and November the average temperature are between 10°C and 25°C.
May and October the average temperature are between 15°C and 25°C.
From June until September the average temperature are between 17°C and 37°C.

Agadir is an amazing city in south-west Morocco, located on the Atlantic coast in the Souss region, 508 km south of Casablanca, 173 km from Essaouira and 235 km west of Marrakech.
Bordered by the waves of the Atlantic, Agadir is one of the pearls of Morocco. Whatever the season, the sun pours its rays and the city enjoys a pleasant climate that the trade winds still soften. Above all, its 10-kilometre-long seafront offers tourists magnificent views of the blue ocean and the opportunity to laze around in the best conditions.

Lined by palm-fringed boulevards and with its sea-front bars, Agadir, Morocco’s leading seaside resort, has a decidedly western atmosphere. Agadir is also the country’s premier tourist hub, something disputed by Marrakech, as well as Morocco’s number one fishing port.

The main seaside resort of the country, the city with 300 days of sunshine per year, is full of activities. At the water’s edge, cafés and restaurants open their doors to you, introduce you to the local gastronomy and submit their specialities to the enlightened judgements of your taste buds!

Further on in the city, the El Had souk spreads out through the streets, deploys its stalls: more than 6,000 shops offer themselves to your curiosity and you will enjoy strolling in this atmosphere animated by the negotiations of the merchants. Never sleepy, the city welcomes every summer the Timitar festival dedicated to world music and more specifically to Amazigh music.

Open to the ocean and the world, Agadir is an active city where it is good to relax.

Gastronomy
2 pillars of the Souss Massa region cooking: Tajine and Couscous.

Tagine.
The flavors of the Berber tagine find their roots in the Atlas Mountains. Each family has its own magic recipe, meat or fish accompanied by vegetables or dried fruits… The Sousi take advantage of the many products offered by their region to vary the tastes.
With lamb, veal, chicken or exclusively with vegetables, the ingredients are spiced and drizzled with olive oil, then left over low heat.

Varied Couscous
Couscous is his national dish and accompanies all major events. It is one of the emblematic dishes of this amazing gastronomy.
This dish, which is based on durum wheat semolina, is most often served with a vegetable stew accompanied by meat.
Couscous from the Souss region is very varied in terms of the vegetables served. These include carrots, squash, turnips, zucchini, eggplant and many others.

Other dishes and drinks:

Baddaz: is a variation of couscous, prepared from cornmeal. It is found in chicken, meat or even fish and you will taste the argan oil.

Traditional couscous with seven vegetables: concocted with meat or chicken, carrots, turnips, a slice of pumpkin, zucchini, eggplant, onions and a stalk of celery, oil and spices.

Berber tagine: Simmered over low heat, it is made with lamb, veal, chicken or exclusively with vegetables. The ingredients are carefully spiced and drizzled with olive oil.

Berkouks: Traditional dish, prepared with pasta made from durum wheat semolina. The dish is served with the traditional Amlou made from ground almonds, argan oil and honey.

Tafernout bread: it is the daily bread of Souss Massa. Tafernout bread is served with tagines and it is also eaten soaked in argan oil, olive oil and different kinds of honey or amlou.

Mint tea

Climate
You can travel all year round to Morocco as the climate is warm. Very small amounts of rain do fall between November and March, but the climate is generally dry.
From December until February the average temperature are between 8°C and 21°C.
March, April and November the average temperature are between 11°C and 24°C.
May and October the average temperature are between 14°C and 25°C.
From June until September the average temperature are between 15°C and 27°C.