What to Eat in Chefchaouen: A Culinary Guide to the Blue City

Meta Description: Go beyond the blue walls and explore the unique cuisine of Chefchaouen. Taste the Rif Mountains' specialties, including fresh goat cheese, Bissara, and regional tagines.

Suggested URL slug: what-to-eat-in-chefchaouen

H1 Heading: What to Eat in Chefchaouen: A Culinary Guide to the Blue City

Introduction

The Blue City of Chefchaouen is renowned for its captivating blue-washed walls, but its culinary scene offers a quieter, equally authentic pleasure. Nestled in the Rif Mountains, Chefchaouen's food is slightly distinct from the grand imperial city cuisines, featuring more mountain staples, fresh dairy, and a greater emphasis on simple, high-quality, local ingredients. This guide will walk you through the essential dishes and the best places to find them, ensuring you taste the true flavor of the "Blue Pearl."

Chefchaouen’s Essential Local Specialties

While you can find classic Moroccan dishes like Couscous and Tagine here, the following specialties are unique to the Rif region and must be sought out.

1. Jben (Fresh Goat Cheese)

This is perhaps the single most famous food product of Chefchaouen. The goat herds that roam the Rif mountains provide milk for this fresh, light, slightly tangy cheese.

• The Experience: Jben is usually sold in small, round packages wrapped in palm leaves or simple plastic wraps. It's often eaten for breakfast with fresh bread (khobz) and olive oil, or drizzled with local honey (amlou).
• Where to Find It: Look for vendors in the main market area (usually near the Kasbah or the main square, Outa El Hammam), or ask your Riad for their local source.
• Practical Tip: It's best enjoyed fresh, usually within a day or two of purchase.

2. Bissara (Fava Bean Soup)

A working-class staple, Bissara is a thick, creamy soup made from dried fava beans (sometimes split peas). It is the ultimate comfort food, especially in the cooler mountain air.

• Ingredients: Served hot, usually garnished with a generous swirl of olive oil, a sprinkle of cumin, and sometimes a dash of spicy harissa.
• When to Eat: Traditionally consumed for breakfast to provide energy for the day, though local restaurants often serve it all day.
• Cost: Extremely affordable, often 7–15 MAD for a generous bowl.

3. Regional Tagines (Goat and Meat)

While chicken and beef tagines are standard across Morocco, Chefchaouen and the northern region are known for their variations using locally sourced meats.

• Goat Tagine: A popular and authentic mountain dish. The meat is often more gamey and tender, slow-cooked with aromatic herbs from the Rif valley.
• Sferjal: A sweet-and-savory tagine featuring lamb or beef cooked with quince, honey, and cinnamon.
• What to Look For: Restaurants often advertise Tagine Bahloula, a regional style, or simply mention that their meat is locally sourced from the mountains.

Local Dining Experiences in Chefchaouen

The food scene in Chefchaouen is centered around simple, welcoming, and affordable restaurants, many of which feature gorgeous rooftop terraces.

1. Dining in Outa El Hammam Square

The main square hosts numerous cafes and restaurants with prime seating for people-watching, directly facing the Kasbah and the Grand Mosque.

• Pros: Fantastic location, lively atmosphere, perfect for mint tea and snacks.
• Cons: Food quality can sometimes be more geared towards tourists; prices are slightly higher.
• Must-Try: Morisco Restaurant is often cited as a reliable choice in the square, offering regional dishes like Ftour Beldi (local breakfast).

2. Hidden Gems in the Medina

Venture into the quiet, winding blue alleys away from the central square to find family-run spots known for authentic home-style cooking.

• Restaurant Bab Ssour: Highly recommended by locals and travelers alike, known for its high-quality traditional tagines, lentils, and chickpea dishes at very fair prices. It often features a lovely rooftop terrace.
• Café Restaurant Sofia: A small, women-owned spot known for simple, incredible food. A great option for vegetarian travelers, often praised for having the "best vegetable tagine" in the city.
• Assaada: Budget-friendly, no-frills location offering large portions of classic Moroccan staples like Harira soup and loubia (white beans).

3. The Rooftop View Dinner

Chefchaouen’s altitude and structure make for perfect rooftop dining. Seek out a spot near sunset to watch the blue city glow as the light fades.

• Casa Aladdin: Located centrally, known for offering some of the best panoramic views of the main square and the surrounding mountains, along with a diverse menu.
• Hamsa: Located near the Kasbah, another popular spot with a breathtaking rooftop view.

Snacks, Drinks, and Sweet Treats

Beyond the main meals, Chefchaouen has some specific small bites and drinks you shouldn't miss.

Mint Tea (The Moroccan Whiskey)

No visit to Chefchaouen (or Morocco) is complete without copious amounts of mint tea. The cool climate of the Rif makes the tea here particularly welcoming.

• Tip: If you prefer it less sweet, specify "shwiya sukkar" (a little sugar) or "bla sukkar" (no sugar) when ordering.

Fresh Orange Juice & Smoothies

Due to the regional proximity to fruit groves, the fresh orange juice is cheap and delicious. Look for stalls selling unique fruit blends and thick, creamy smoothies (often called Zazas) made with avocados, nuts, and dried fruits—a filling midday treat.

Street Sweets

Look for small street vendors, particularly those near the Kasbah entrance, selling traditional Moroccan pastries, often drizzled with honey and sesame seeds.

• Sfenj: Deep-fried, light and fluffy doughnuts, best eaten hot right after they come out of the oil.

Culinary Tips for Visitors

Vegetarian and Vegan Options

Chefchaouen is a very welcoming city for plant-based diets, arguably more so than many other Moroccan destinations.

• Staples: Bissara (fava bean soup), simple Vegetable Tagine (confirm no chicken stock), and Moroccan salads are widely available.
• Bab Ssour and Sofia are particularly known for their accommodating menus.

Friday Couscous Tradition

Remember that Friday is the traditional day for Couscous. Many local restaurants will only serve Couscous (and not Tagines) for lunch on this day. Plan accordingly if you want to experience the best and freshest version of this dish.

Local Etiquette

• Bread: Always use your right hand to handle food and tear bread. The bread (khobz) is not just a side; it's the primary utensil for scooping tagine sauce and wiping plates.
• Alcohol: Chefchaouen is notably more conservative than cities like Marrakech or Casablanca. Alcohol is very difficult to find, often restricted to high-end hotels outside the Medina. Respect the local atmosphere by choosing non-alcoholic drinks.

Continue Your Morocco Journey

Chefchaouen is beautiful but remote. Check out our guide on how to get a SIM card in Morocco before you travel to ensure you can navigate the blue alleys easily!

More Helpful Guides

• Moroccan Street Food Dishes - More tasty discoveries
• Moroccan Cultural Etiquette - Respect local customs
• Hiking in Morocco - Explore the nearby Rif trails