This is the classic Moroccan tagine — tender chicken braised with onions, cinnamon, ginger, and ras el hanout until the flavors have melted together, finished with a generous scattering of toasted almonds and plump raisins. The sauce clings to the meat without being heavy. Reviewers consistently call this the best-value version of the dish in the square.
Tips from diners
The rooftop seating fills up by sunset — go early for a table with a direct view over the square, or risk standing room only.
One tagine is easily enough for one person. It comes with bread to scoop up the sauce.
A bowl of harira is comfort in Moroccan form — lentils, chickpeas, tomatoes, and a whisper of cinnamon all simmered until the broth is rich and cohesive. At Chez Chegrouni it arrives in a large bowl with vermicelli stirred in, and a side of dates or chebakia to balance the savory warmth. Popular for dinner when the evening chill hits.
Tips from diners
Order harira in the evening (after 18:00) — this is the soup that warms locals who come to the square after dark. Arrives steaming hot.
Spiced ground meat formed into patties, then gently poached in a tomato sauce fragrant with cinnamon and cumin. The texture is soft and the sauce is tangy with tomato and preserved lemon. This tagine arrives in the same conical clay vessel as the chicken, but the kefta's lighter weight and faster cooking time make it a good second choice if you're in a hurry.
Tips from diners
If the kitchen is busy, kefta cooks faster than other tagines. Arrive at lunch if you want quick service.
Perched above the chaos of Marrakech's main square, Chez Chegrouni sits on a rooftop where you can watch the street circus below while eating. The spot doesn't serve alcohol, making it popular with local families and devout travelers. Orders arrive scrawled on paper napkins and the menu rotates based on what's available in the medina that day. Price point is accessible even by tourist-square standards.
Request a rooftop table when you sit down — interior tables have no view. The rooftop is where the appeal lies.
No menu — you order by pointing to dishes at other tables or telling the server what you'd like. Staff are accustomed to English and French.
Prices are reasonable for the location — expect 40-70 MAD per main dish. Arrive outside the dinner rush (before 19:00 or after 21:00) for faster service.
Page last updated: