One morning at a riad, I learned to cook Moroccan food

A morning that starts at the market

It's 10 a.m. I meet the group in front of La Sultana Marrakech, 403 rue de la Kasbah. The first aromas of the Médina already wrap around us: cumin, coriander, dried rose. Before a single flame is lit, the class begins right here, in the market's narrow lanes. This is one of the things I truly love about this experience: you don't just cook — you understand where the flavours come from.

The visit to the colourful market is a fully integrated part of the Cooking Class La Sultana Marrakech. We stop at the spice stalls, learn to tell ras el hanout apart from couscous blend, touch, smell and ask questions. It's hands-on, rooted in the everyday life of the people who live here — and that's precisely why participants leave with something real.

On the rooftop terraces: getting your hands dirty

Back at La Sultana, we head up to the terraces for two hours of open-air cooking. The instructor introduces the traditional utensils — terracotta tagine, couscoussier, pestle — and takes time to explain their role in Moroccan cuisine. Nothing feels rushed. There are between 2 and 8 people at most, which creates a real group dynamic, almost like a family gathering.

I watch the participants chop, mix and arrange the ingredients in the tagine. Some are a little uncertain at first, and that's absolutely fine. It's exactly that moment of honest learning that makes the experience so memorable. The cook guides everyone without ever judging, with that natural patience I so admire in the artisans of the Médina.

The class runs every morning at 10 a.m. I always advise arriving at least 15 minutes early: it gives you a chance to breathe, soak up the atmosphere, and avoid rushing through the lanes at the last minute.

The tea ritual, then the tasting

Midway through, there's a moment I'm particularly fond of: the mint tea ritual. We learn the gesture — pouring from a height to aerate the tea, filling the glass three times — and we come to understand why this simple act is, in Morocco, a sign of welcome and respect. It's a gentle pause in the middle of an active morning.

And then comes the moment of truth: lunch at La Table du Souk, where you sit down to taste the tagine you prepared yourself. I can assure you that nothing tastes quite as good as what you've made with your own hands. The smiles around the table say it all.

A few practical notes: transport is not included in the experience (it can be added on request), and drinks are ordered separately. In terms of logistics, booking and payment are handled directly by La Sultana Marrakech.

Who do I recommend this experience for?

Everyone, honestly. I've seen honeymoon couples, groups of friends, parents with their teenagers — the minimum age is 12, and from 14 if the child is accompanied by a participating adult, otherwise the minimum is 18. It's an activity that blends culture, sensory discovery and conviviality without ever feeling forced.

If you're looking for a complementary experience around flavours and craftsmanship, the Cours de Cuisine Marocaine au Musée des Arts Culinaires is another wonderful address I recommend depending on your interests. And if you'd like to extend your discovery of the Médina beyond the kitchen, our Visite Privée des Souks de Marrakech is the perfect complement to round off the day.

A morning like this one stays with you. You go home with a recipe, yes — but above all with a different way of looking at what's on your plate.