our food

 ”Our passion at Maroko is to deliver a unique dining experience by exploring harmonies of flavours and contrasts in textures.” – Our chef

Meet the Moroccan cuisine!

Moroccan cuisine is a very specific cuisine with a prosperous history. This cuisine is a mix of many national identities such as: Barbs, Arabs and French. Therefore, by combining these three, very unique identities, Morocco is today considered as one of the most delightful and satisfying cuisines in the world. We as a restaurant want our guest to meet and enjoy Morocco and its culture through their most eminent dishes and beverages.


Please feel free to contact us at least 24 hours in advance of the booking if you have any specific dietary requirements and we will do our best to accommodate your request. Menu content and prices are subject to change.


Main ingredients

Olive Oil

 Morocco produce olive oils of high quality due to its rich land but unfortunately most of the best olive oil is exported and becoming too expensive for the average Moroccan. Therefore, people use vegetable oil for replacement.


Paprika is very common vegetable in Moroccan cuisine. It is used in preparation of majority of their typical dishes. Paprika gives freshness to the dish and due to their vibrant colour, from yellow to red and green, it gives visual attractiveness.


Turmeric is a bright yellow spice that has been used to add vibrant colour to Moroccan dishes, but its use isn’t merely cosmetic. It brings an earthy bitterness to the dishes it enlivens.

Dried fruits and nuts

From dried grapes to dates, Moroccans use them as their national speciality.
For making desserts Moroccans are using cooked pears and apples, decorated with almonds and walnuts.
Our Moroccan pudding made of dried fruits and nuts is a must try!


Bread or khubz is sacred in Morocco. Moroccans have a big respect towards bread and it is essential with every meal. They do not throw away old bread, but rather give it too poor or animals.


Parsley and cilantro are always bought together in the Moroccan dishes, and  are essential to almost every dish. Liqama or mint is the second most important herb since it is used to make Moroccan mint tea.