Marrakech, famously known as the “Red City” for its striking red sandstone architecture, is a cultural gem with a history dating back to 1070. Its strategic location made it a crossroads of civilizations, blending Berber, Arab, and later French influences into a rich and diverse heritage. The Koutoubia Mosque, with its 77-meter minaret, is both a vital religious center and a symbol of the city’s architectural mastery. Meanwhile, the Saadian Tombs, rediscovered in 1917 after being hidden for centuries, reflect the grandeur of the Saadian dynasty, adorned with intricate decoration and tranquil gardens.

Beyond its monuments, Marrakech thrives as a living cultural hub. Festivals like the Marrakech International Film Festival and the Marrakech Popular Arts Festival showcase its artistic spirit, drawing global attention. Daily life is equally vibrant, with Moroccan cuisine—featuring dishes like tagine and couscous—highlighting local ingredients and traditional cooking methods. Together, these elements make Marrakech not only a historic city but also a dynamic cultural destination.

Marrakech’s culinary heritage reflects Morocco’s rich cultural diversity, blending bold spices and fresh ingredients into flavourful dishes. Two staples, tagine and couscous, stand at the heart of local cuisine. Tagine, a slow-cooked stew prepared in a clay pot, combines meats like chicken or lamb with vegetables and spices such as saffron, cumin, and coriander, creating deep, aromatic flavours. Couscous, made from steamed semolina wheat, is typically served with hearty stews of vegetables and meat, symbolizing family tradition and hospitality.