Concierge.com's insider take:
As the sun sets on the central square of Jemaa El Fna, about 100 open kitchens are swiftly assembled in tightly drawn rows along with long tables and benchestransforming the public thoroughfare into one of the world's biggest open-air eateries. Most stalls specialize in one particular dish. Novices can play it safe with familiar-looking grilled brochettes of the spicy sausage known as merguez, or harira, the local broth of lentils, chickpeas, and vegetables. Anthony Bourdain disciples can test their mettle with boiled sheep heads, deep-fried eel, and mounds of snails cooked in an herb-rich sauce. Disks of bread often take the place of cutlery. Language isn't an issue: Some menus hanging above the stall are in English and most staff members will gladly translate when they're not; otherwise, just point at what you want.
Open daily until midnight in winter and as late as 2 am in summer.
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It is true, there are lots of hustles in Morocco. Every single items you need to negotiate the price. When you order foods, always check the price. After you order... more