Swirling incense, labyrinthine medinas, and the lingering ghosts of beatnik writers set an intoxicating, bohemian tone for this deep dive into the gateway of Africa. Captured in 2013 for the inaugural season of Parts Unknown, this exploration of Tangier, Morocco, is deeply steeped in literary romanticism and the city’s historical reputation as an international zone of glorious, unchecked vice. The culinary landscape is an incredibly fragrant, deeply complex tapestry of Berber, Arab, and European influences, defined by slow-cooked tagines, fresh mint tea, and vibrant, spice-laden markets. The narrative angle actively channels the expatriate history of the city, walking in the footsteps of legendary authors while uncovering the rich, incredibly flavorful realities of everyday Moroccan life. It is a beautifully cinematic, slightly hallucinatory tribute to a city that has always operated by its own unique, mysterious rules. Lose yourself in this curated guide to the essential, aromatic stops in Tangier.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Tangier, Morocco for his show, Parts Unknown Season 1 Episode 5 (originally aired May 12, 2013). These dishes are worth trying as you go trough your Morocco 14 days itinerary.
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DRINK – British Tea
WHAT IS IT?
A distinctive characteristic of preparing British tea involves having one teabag per person and another for the pot. Milk and/or sugar is then added, if preferred.
WHERE IS IT?
Café Tingis
Rue Almohades
Tangier, Morocco
ANTHONY BOURDAIN TANGIER NOTES
Café Tingis is located in the historic Petit Socco or Souk Dakhli within the Medina area of Tangier.
DISH – Tagine – Anthony Bourdain Tangier
WHAT IS IT?
Tagine (also Tajine) is a traditional Moroccan stew of vegetables and meat or fish.
WHERE IS IT?
Saveur de Poisson
2 Escalier Waller
Tangier, Morocco
ANTHONY BOURDAIN TANGIER NOTES
At Saveur de Poisson, Anthony Bourdain had a Tagine of baby shark, calamari and monk fish with fresh mountain spinach. He also had grilled whole turbot and baby shark kebabs. To start his meal, he was served fresh olives, walnuts and bread. He had a “pulpy puree of figs, raisins, strawberries”, herbs and spices for his beverage (supposedly, making him more “manly”). His dessert came in the form of strawberries, pine nuts and honey.
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DRINK – Moroccan Mint Tea – Anthony Bourdain Tangier
WHAT IS IT?
Moroccan mint, a medium-sized perennial, gives the Moroccan mint tea its distinctive pungent flavor and aroma.
WHERE IS IT?
Café Baba
Rue Zaitouni
Tangier, Morocco
ANTHONY BOURDAIN TANGIER NOTES
As Anthony Bourdain described Café Baba in Parts Unknown Tangier: it “has attracted foreign dignitaries, rock stars, aristocrats and artists since it opened in 1943”. Across the street, Anthony Bourdain had an omelet from a hole-in-the-wall street food vendor.
DISH – Jben – Anthony Bourdain Tangier
WHAT IS IT?
The iconic jben or Moroccan goat cheese is often wrapped in palm leaves and is a favorite among the Berbers.
WHERE IS IT?
Grand Socco
Place du 9 Avril 1947
Tangier, Morocco
ANTHONY BOURDAIN TANGIER NOTES
To go along with the fresh goat cheese he procured, Anthony also bought some flatbread to complete his breakfast on-the-go.
DISH – Moroccan Tomato Salad – Parts Unknown Tangier
WHAT IS IT?
This Moroccan salad is prepared simply through brushing sliced tomatoes with local olive oil, and adding garlic and coriander into it.
WHERE IS IT?
Restaurant Andalus
Tangier, Morocco
ANTHONY BOURDAIN TANGIER NOTES
In a previous episode of Parts Unknown, Anthony Bourdain mentioned he is not much of a fan of salads, At Andalus, he seemed relieved and delighted to also have beef liver kebabs grilled over charcoal, swordfish and orange roughy in his meal.
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Tangier offered a perfect, cinematic canvas for exploring his lifelong obsession with literature, counter-culture, and the romanticized ideals of the permanent expatriate. The episode remains incredibly memorable for its moody, atmospheric brilliance, seamlessly blending the search for legendary, slightly dangerous bohemian hangouts with a deep respect for traditional Moroccan hospitality. Sharing a meticulously crafted tagine while discussing the city’s complex, international history underscored the unique ability of food to anchor us in a specific time and place. It stands as a profound, poetic exploration of a city caught beautifully between continents and eras. Let this fragrant, spice-scented journey inspire you to wander off the map and into the magical, historical maze of Tangier.
