Finding the best Tagine in the city — a personal search

I spent three months trying every version of Tagine I could find locally. The variation in quality is extraordinary. The best version handled harissa with genuine knowledge and the complex with dried fruit and spice result was noticeably superior.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The winning restaurant had the right a riad rooftop dinner in Marrakech feel — unpretentious and focused on the food. almond milk was suggested correctly. Worth the search. When Tagine is made properly it's a completely different experience.