Fès-Meknès is a region of north-central Morocco that holds two of the country's four imperial cities: Fès, home to the world's largest living medieval medina and the oldest university in continuous operation, and Meknès, the 17th-century capital of Sultan Moulay Ismail. Between and around them lie the Roman ruins of Volubilis, the holy hilltop town of Moulay Idriss Zerhoun, the cedar forests and lakes of the Middle Atlas around Ifrane and Azrou, and the cherry-growing towns of Sefrou and Bhalil.
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Guided experiences that show you Fès-Meknès through its food.
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Tour formats
Different ways to experience Fès-Meknès's food scene.
Items tours
Cooking classes
Take a piece of Fès-Meknès home with you.
Café Clock Cooking Classes
Traditional Riad Cooking Class with Market Visit
Moroccan Cooking Class in a Traditional Riad
Vegan Tagine Cooking Class with Medina Souk Tour
DIY self-guided food tour
Build your own food crawl through Fès-Meknès.
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Foodie tips
Get more out of every meal.
Go to the medina markets before 11AM when produce is freshest and lanes are calmer.
Book cooking classes at least a day ahead through the class provider's website or messaging, since small riad kitchens have limited places.
Say 'sans viande' (no meat) or 'sans gluten' clearly when booking a class; most hosts adapt menus with notice.
Carry small bills: 10, 20 and 50 MAD notes and coins for stall food and tips.
Pay for street food after eating at the stall and ask the price first for any item sold by weight.
In Fès, only follow a hired local guide who is booked in advance; in the medina, unrequested helpers often steer visitors to commission shops.
Many bread ovens in Fès el-Bali are shared community ovens: families drop off dough in the morning and collect baked loaves.
In Meknès, Place El Hedim food stalls are liveliest after the late-afternoon prayer through to about 9PM.
Drink only bottled water and skip raw salads at roadside stalls if the stomach is sensitive.