Travel Itinerary

Short walk to a hillside bakery; watch flatbread bake on stones, then dip in peppery green oil pressed from century-old trees.

Secret patio draped in bougainvillea; feast on Berber omelette, amlou (argan-almond spread) and fresh orange juice.

Buy charcoal-roasted corn, goat cheese and pomegranate from riverside stalls, then picnic on sun-warmed rocks to the sound of rushing water.

Boutique riad kitchen turns out seven-course dinners—think quince tagine, wild-thyme lamb and orange-blossom crème brûlée—paired with local wines.

Follow the scent of cinnamon sfenj (doughnuts) to early stalls; haggle for mountain honey, walnuts and saffron before crowds arrive.

Tiny affineur ageing goat cheeses in blue-washed caves; sample three styles with a glass of Volubilis rosé while gazing over the Rif ridges.

Pop into tiny bakeries for warm almond ghriba cookies, sesame snaps and honey mahalach—perfect edible souvenirs.

End on a panoramic terrace; share a sweet-savory pigeon pastilla dusted with sugar and cinnamon while the sun sets behind the blue walls.