The cuisine of Fes is a feast for the senses, reflecting centuries of Moroccan culinary traditions and Berber, Arab, and Andalusian influences. Known as Morocco’s culinary capital, Fes offers dishes rich in flavor, spices, and history. A staple of Fez's cuisine is the tagine, a slow-cooked stew made with ingredients like tender lamb, chicken, or vegetables, seasoned with local spices such as saffron, cumin, and ginger, and often combined with dried fruits like apricots or plums for a unique sweet-savory flavor.

Another must-try dish is *b’stilla* (or pastilla), a flaky pie traditionally filled with pigeon meat, almonds, and spices, wrapped in delicate layers of pastry and dusted with cinnamon and powdered sugar—a luxurious blend of sweet and savory flavors.

Fes is also famous for its *harira*, a hearty soup made with tomatoes, lentils, chickpeas, and a mix of spices, traditionally enjoyed to break the fast during Ramadan but savored year-round. Street food is an essential part of the experience; don't miss *maakouda*, crispy potato fritters, or *khobz*, traditional Moroccan bread, often eaten with flavorful olive oil or local honey.

For dessert, Fes offers a variety of treats, from *chebakia*, sesame-coated pastries drizzled with honey, to *sellou*, a rich, nutty confection made with roasted almonds, sesame seeds, and honey. To finish off a meal, enjoy a cup of Moroccan mint tea, brewed with fresh spearmint leaves and plenty of sugar, capturing the warmth and hospitality of Fes. The flavors of this ancient city are both comforting and complex, inviting visitors to taste the history and soul of Moroccan cuisine.