Two of Marrakech’s best restaurants are in hotels we recommend: La Grande Table Marocaine in the Royal Mansour and Le Restaurant at La Maison Arabe. But the city has no shortage of other excellent options in a range of neighborhoods. In most Moroccan restaurants, the food is casually presented but rich in flavor.

You’re likely to encounter variations of pastilla, a large phyllo packet traditionally stuffed with ground pigeon and topped with powdered sugar. Personally, I don’t care for this version and opt for pastillas that are wholly sweet or savory. You can’t help but encounter tagine, a slow-cooked stew or casserole. Common versions include chicken with preserved lemon and olives, and beef or lamb with dates and/or apricots. Couscous is also never far away.

Argan oil, a wonderfully rich and nutty finishing oil produced only in Morocco, appears less frequently on menus than it used to, alas, perhaps because the oil’s newfound international popularity has pushed up prices.