Information about Morocco
Morocco is a country of temptation, an oriental beauty who skillfully flirts with an enchanted guest. Located in North Africa, but not part of the African Union, it is otherwise full of paradoxes. Beautiful and wonderful attracts people from all over the world: in the west – the rage of the Atlantic, in the north – the gentle waters of the Mediterranean Sea, in the south – space reliefs of the Sahara. And in the heart – colorful cities, where the hot temperament of the Black Continent, the millennial Eastern traditions and modern technologies of the West blended.
Behind the chic hotel’s façade is probably an ancient mosque, a shopping mall accustomed to the European look – a noisy market that spices aromas of spices, a trendy spa with an exclusive thalasso menu – a secluded beach with idyllic landscapes.
Moroccan hotels
The country has a European classification of hotels. Most of the hotels are Arabic-style, most are on the coast. Hotels of 2-3* are located on a distance of 500-600 m from the sea, 4-5* – closer to the coast line – 200-300 m. There are options directly on the first line of the beach. Meals – often half board, but you can find “all inclusive”.
Service at hotels differs from European in the direction of greater simplicity. In this case, the “star” classification is very arbitrary: the hotel of 5* may simply not have a hair dryer and shampoo in the room, while in the neighboring 3* all this will be available. There is no European clarity in the work of the staff.
For vacationers of 13-30 years there are so-called “youth hostels”.
Some 4* and above hotels have heated seawater pools. Many 4-5* hotels are equipped with their own fitness clubs and thalassotherapy centers.
The voltage in the mains in new buildings is 220 V, in the old – 110 V, the frequency is 50 Hz. Sockets are standard European, with grounding.
Moroccan cuisine and restaurants
In Moroccan cuisine, fruits, vegetables, meat, seafood and, of course, spices are widely used. Like everywhere else in North Africa, couscous is the head. It is made from ground wheat grains and served with stew of meat, vegetables, tomato paste and spices. Another national dish – “tagine”: stewed with vegetables and seasoning lamb, chicken or fish (cooked differently in different parts of the country). The popular first course is thick harira soup, the best pastries are pastilla puff pastry, ginger biscuit, gingerbread pie with different toppings, and kab al-gzal with almond paste. Traditional Moroccan drinks – sweet mint tea and coffee: usually very strong and hot, often with cardamom. Coffee with milk is much less common and is called “kahu kashe”.
The country produces the finest wines in North Africa: the reds of Buluan, Cabernet President, Taleb, Pierre Antoine, Cardinal Amazir, and the white Valpierre.
The cheapest food is sold in the markets: if you take basic precautions, eating here is safe enough. In big cities and resorts, snack bars are open: from typical McDonald’s to colorful food establishments with Spanish bocadillos sandwiches, French baguettes, Mexican tortillas and other borrowings. There are fish, French, Italian and international restaurants. Fast food snack costs from 25 MAD, lunch at the cafe – from 40 MAD, dinner with alcohol in the restaurant – from 70-150 MAD per person.
Materials are from the site: tonkosti.ru