Tajine are stews, often rich and fragrant, using marinaded lamb or chicken. Hout is a fish version of the same stew, while djaja mahamara is chicken stuffed with almonds, semolina and raisins. Hotel restaurants usually serve French cuisine. Restaurants offer a good selection of food, including typical Moroccan dishes, French, Italian or Spanish meals. The 3-course fixed menus are not expensive.
Most restaurants have waiter service.
The national drink is mint tea made with green tea, fresh mint and sugar. It is very refreshing and its consumption is an integral part of Moroccan social courtesy. Coffee is made very strong, except at breakfast. Bars can have either waiter or counter service. Wines, beers and spirits are widely available.