Tanjia marrakchia
Marrakech's bachelor dish: beef with preserved lemon, cumin and saffron, sealed in a clay urn and slow-cooked for hours in the embers of a hammam furnace. It comes out so tender it falls apart with a piece of bread.
Where to try it

Red walls, maze-like souks and saints who still watch over the city.
Marrakech began in 1070 as an Almoravid camp and went on to rule empires stretching across the Maghreb and al-Andalus. Its medina keeps 12th-century minarets, royal tombs, viziers' palaces and a square that UNESCO recognises as part of humanity's oral heritage. Three free walking routes to explore it at your own pace, without getting lost in the maze.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.

From the minaret that set the pattern for Seville's Giralda to the marble courtyards of a 19th-century vizier, following the dynasties that ruled from here.

A walk through the stories told in the medina, from the Koutoubia's false gold to the saint who protects the blind, without ever mixing up legend and record.

Marrakech's highlights in one walk: the square, the souks, Morocco's largest madrasa, a 16th-century fountain, a secret garden and the palace of the last great pasha.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
Loading the map…
A day in the city
Link the three routes and you will see the best of the city on foot, for free: the mixed route in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Tanjia marrakchia at Chez Lamine Hadj Mustapha.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Marrakech's bachelor dish: beef with preserved lemon, cumin and saffron, sealed in a clay urn and slow-cooked for hours in the embers of a hammam furnace. It comes out so tender it falls apart with a piece of bread.
Where to try it
Whole lamb slow-roasted in ovens dug into the ground, sold by weight with cumin and salt. In the alley beside Jemaa el-Fna they carve it in front of you mid-morning, as it comes out of the oven.
Where to try it
A thick soup of tomato, lentils, chickpeas and herbs, scented with cinnamon and ginger. It's the dish that breaks the fast during Ramadan, but the square's stalls serve it all year round, with dates and honey pastries.
Where to try it
Bowls of snails simmered in a broth with more than a dozen spices and herbs, such as liquorice, thyme and pepper. You pick them out with a toothpick and then drink the broth, which the vendors swear is good for digestion.
Where to try it