Best time to visit

The best time to visit Morocco is during the spring (March to May) and fall (September to November) when the weather is warm but not excessively hot, making it ideal for sightseeing and outdoor activities. During these periods, temperatures are pleasant and the landscapes are lush and green. The summer months (June to August) can be extremely hot, particularly in inland areas like Marrakech and Fes. Coastal cities such as Casablanca and Tangier are cooler and more comfortable during summer. The winter months (December to February) are mild in coastal areas but can be cold in the mountains and desert regions. Overall, spring and fall offer the best conditions for enjoying all that Morocco has to offer.

What to expect

Language: In Morocco, the official languages are Arabic and Berber (Amazigh). Moroccan Arabic, known as Darija, is the most widely spoken dialect in everyday life. French is also widely spoken and used in business, government, and education, reflecting Morocco's historical ties with France. In tourist areas, English is increasingly spoken, and Spanish is also spoken in the northern regions due to proximity to Spain.

Currency: The currency of Morocco is the Moroccan dirham (MAD).

Safety: Morocco is generally considered safe for travelers, especially in popular tourist destinations like Marrakech, Casablanca, Fes, and Chefchaouen. Petty crime, such as pickpocketing and bag snatching, can occur, particularly in crowded markets (souks) and tourist areas. Travelers should exercise common sense precautions, such as keeping valuables secure, avoiding deserted areas at night, and being cautious of scams. The Moroccan police are generally helpful to tourists, and there is a visible security presence in major cities. Political demonstrations can occur, so it's wise to avoid large gatherings and stay informed about the local situation.

Cuisine: Moroccan cuisine is renowned for its rich flavors and aromatic spices. Some of the most popular dishes include: Tagine: A slow-cooked stew made with meat (commonly lamb or chicken), vegetables, and a variety of spices, often served with bread. Couscous: A staple dish made from steamed semolina wheat, often served with meat and vegetables. Harira: A hearty soup made with tomatoes, lentils, chickpeas, and lamb, typically eaten during Ramadan to break the fast. Pastilla: A savory-sweet pie made with thin layers of pastry, filled with pigeon or chicken, almonds, and spices, and dusted with powdered sugar and cinnamon. Mechoui: Whole roasted lamb, seasoned with spices, often served at festive occasions.