Private Culinary Tour of Morocco

Day 1 · Casablanca

Your private chef meets you on arrival. The day opens at the Central Market, one of the finest covered markets in the country, where the two of you move through the stalls together — Atlantic fish still cold from the morning catch, bundles of fresh herbs, spices measured out by hand. Lunch happens right there in the market hall, built around a platter of seafood prepared on the spot. A quiet, confident introduction to coastal Moroccan cooking at its most honest.

Day 2 · Road to Fès

The drive takes you through the agricultural heartland of Morocco, a landscape of wheat fields and olive groves that most visitors never see. A stop at a small, little-known winery where the owner practices genuine terroir viticulture. Lunch with food and wine pairings, no tour groups, no set menu. You arrive in Fès as the light turns gold, and check into a riad inside the old city walls.

Day 3 · Fès

A full day in the medina with a specialist guide who knows every corner of it. The morning moves through the three historic souks — the spice merchants, the herbalists, the oil pressers — before reaching a communal oven that has been firing bread for the neighborhood since the fourteenth century. In the afternoon, a private session with a master spice blender: the architecture of ras el-hanout, the logic of chermoula, the quiet science behind a good couscous spice.

Day 4 · Fès

An early start to reach a farm just outside the medina walls. The morning is spent cooking — a pigeon pastilla made from scratch using the owner's family recipe, one that has never been written down. Lunch on the farm. Late afternoon, mint tea in a furnished cave dwelling, where your host shares the oral food traditions of the Fès region. Some things are still passed on through conversation, not cookbooks.

Day 5 · Middle Atlas

The road climbs into Berber mountain country. In a village at altitude, a hand-rolling couscous workshop with women from the local community. The technique — working the semolina between the palms until each grain is perfectly formed — takes patience and presence. It cannot be rushed and it cannot be faked. Lunch shared with the families. The night is spent at a small, carefully chosen mountain lodge.

Day 6 · Road to the Sahara

A long, beautiful drive south toward the desert. As the dunes come into view, the afternoon is given over to madfouna — Morocco's answer to a stuffed flatbread, filled with spiced meat, eggs, and almonds, then buried in hot sand to cook slowly from all sides. There is a particular kind of anticipation in waiting for food you cannot see. Dinner at sunset, dug from the earth. The night is spent under canvas in a luxury desert camp.

Day 7 · Southern Morocco

A day spent in a remote Berber village in the Drâa Valley. In the morning, bread baked directly on volcanic rock heated to white — a technique that predates the oven by thousands of years and produces something no oven can replicate. In the afternoon, a henna ceremony at a local guesthouse, unhurried and genuine, a moment of warmth with the women of the village.

Day 8 · Road to Marrakech

The return north follows the kasbah road, one of the great drives of southern Morocco. A stop at a women-run argan cooperative to follow the full process from harvest to cold press. An amlou workshop — the ancient Berber paste of roasted almonds, argan oil, and honey that sustained generations of mountain communities. A pause at Aït Benhaddou, the UNESCO-listed ksar that has stood at the edge of the desert for centuries. Arrival in Marrakech by evening.

Day 9 · Marrakech

The morning belongs to a Dada-chef — one of the traditional cooks whose knowledge of Marrakchi cuisine runs deep, inherited and refined over a lifetime. Slow tagines, preserved lemons, the kind of seasoning that cannot be measured. A masterclass in the truest sense. The afternoon takes you through the city's professional food market, then on to the Bahia Palace and the Majorelle Gardens. The evening is yours to explore.

Day 10 · Marrakech

A final morning in the medina. Djemaa el-Fna at sunrise, when the square belongs to the bissara vendors and the bread sellers and no one else. Your private chef hands over a handwritten recipe book compiled throughout the journey — dishes, techniques, and a few things that were never meant to be written down but made it in anyway. Then, the airport.

What is included

Luxury riad accommodation, individually selected for each stage of the journey
All cooking workshops and culinary courses
Private chef throughout the entire trip
Premium vehicle and driver
Premium vehicle and driver