Adventure and History
We’re thrilled to be returning to Morocco in 2026 and invite you to join us and immerse yourself in the vibrant flavors, warm hospitality, and rich culture of Morocco with Zingerman’s and Peggy Markel—our longtime culinary adventurer and expert food guide. This extraordinary tour takes you from a serene private guest house in the Palmeraie, nestled among lush gardens of fruits, vegetables, and herbs, to the bustling markets of Marrakech, where the air is filled with the scent of freshly ground spices. You’ll experience the soulful traditions of mountain villages, the sun-drenched beauty of coastal towns, and the deep connections Peggy has cultivated as a beloved insider.
This is more than a trip—it’s a Feast for the Senses. Come explore, taste, and celebrate Morocco with us!
Morocco
April 7-16,2026
SOLD OUT
$9,500 per person
Who?
This journey is designed for seasoned travelers with a bold spirit and a deep love for authentic, time-honored cuisine—food that has been crafted the same way for centuries, deeply woven into the fabric of Moroccan culture.
Our guests are curious, open-minded adults of all ages, eager to embrace new flavors, traditions, and experiences. A sense of adventure is essential—some locations are only accessible by a short hike or a scenic mule ride, making this trip as immersive as it is unforgettable.
To keep the experience intimate and enriching, we limit the group to just 12 guests. You’ll travel alongside an experienced host from Zingerman’s and our extraordinary guide, Peggy Markel—bon vivant, storyteller, and culinary expert—who will open doors to Morocco’s most treasured food traditions.
What About Accommodations?
Carefully selected accommodations that capture the essence of the local culture.
Our journey includes a stay at a stunning private guesthouse just outside Marrakech—an oasis of beauty, comfort, and warm hospitality. We’ll also spend two nights in a charming kasbah perched high in a Berber village, offering breathtaking mountaintop views. For a truly unique experience, we’ll spend one night in a simple, whitewashed inn by the sea, where candlelight and a dazzling starlit sky create an unforgettable atmosphere—enhanced by the absence of electricity. With shared bathrooms, this inn adds to the authentic charm. Together, these three stays will immerse us in the warmth and cultural richness that make Morocco a true Feast for the Senses.
What’s Included?
Wonderful food – nearly all meals. We will enjoy traditional regional specialties made from local, fresh ingredients, some of which we’ve made ourselves, as well as local wines.
Cooking lessons with Moroccans whose families have been making these dishes for generations. We will learn how to make khobz, the traditional Moroccan bread, with our own hands and watch it bake in traditional clay ovens; become familiar with the tagine (the distinctive Moroccan terracotta cooking pot) and the numerous styles of dishes that are made in them, plus other traditional Moroccan dishes including the Pastilla (chicken pie with spiced eggs, almonds, and cinnamon) and kefta (Moroccan meatballs).
You will have a rich experience connecting with the Moroccan people and culture, from lively Marrakech and its world famous market, to a calm Berber mountain village with a fabulous bird’s eye view of stunning Mt. Toubkal at nearly 14,000 ft, to a breezy seaside port town, with a camel ride on the beach, no less! We will explore this fascinating region and experience the warmth of its people and come home smiling and with our bags smelling of cumin and spiced coffee.
A Zingerman’s tour host and our guide will be at your disposal at all times.
A folder with information about the food and locations that we will visit during the tour
Transfer from the Marrakech airport
Transportation by air-conditioned private vans during the tour
What’s Not Included?
Airfare
Alcoholic beverages (other than beverages with dinner or when they are specifically included in the itinerary)
Personal spending money
Transportation to the Marrakech airport on the day of departure; this can be easily arranged with the guest house.
Sample Itinerary*
Day 1 Marrakech
April 7
Welcome aperitif and dinner in the enchanting private guesthouse gardens of Jnane Tamsna.
Day 2 Marrakech
April 8
After breakfast, tour ethnobotanist Gary Martin’s organic vegetable garden at Jnane Tamsna. Our first cooking lesson with chef Baija will be on Chicken and Pear Tagine and Caviar d’Aubergine. The tagine is the classic conical-shaped terracotta cooking pot of Morocco, and we will each have our own tagine to work with. We will taste these dishes for lunch served in the garden.
After lunch, relax in the quietness of Tamsna. Clay court tennis is available, as is time by the pool. Optional overview tour of the Marrakech medina and walking through the souks.
Dinner at Jnane Tamsna.
After breakfast, a hands-on lesson on couscous made in the traditional couscoussier. Lunch in the garden. Afterwards, we’ll forage through the spice market in the Medina. Learn to identify true saffron, and the various ingredients of ras-el-hanout, the traditional mixture of herbs and spices used in many Moroccan dishes, especially tagine.
Afternoon options: Medina shopping, Yves Saint Laurent Museum, Hammam (traditional steam bath and scrub), massage. Dinner at Jnane Tamsna.
Day 3 Marrakech
April 9
After breakfast, a fusion cooking class will be given on Spanish Moorish cooking. Almond soup, almond cake and tortilla. Lunch in the garden.
Afternoon and evening free, and dinner on your own. Private guides available for personal excursions; expenses are the responsibility of the guest. Recommendations will be given.
Tonight, pack for the mountains.
(Large luggage will stay at Tamsna. A small duffel bag should be used for our three days away.)
Day 4 Marrakech April 10
After breakfast, drive across the Haouz plain to the market town of Tnine Ourika to discover the Jardin de Senteurs et Cultures, a picturesque organic garden of aromatic herbs, planted by Jalil Belkamel. Here we’ll learn about essential oils used in Moroccan aromatherapy, cuisine and massage.
Before our picnic lunch under a tented shade, there will be a demonstration on baking bread in traditional Tachelhit (Berber) clay ovens.
In the afternoon, we will travel up into the Imlil Valley to learn about the region's flora, including wild thyme, carob trees, Atlas figs, and capers, en route to the Kasbah di Toubkal - Morocco's highest mountain retreat.
A short but winded walk up will take us through the walnut grove to the Kasbah on foot, or via a stylish mule ride. Dinner and overnight at the Kasbah du Toubkal.
Day 5
Imlil
April 11
After breakfast, we'll hike along mountain slopes to visit the walnut groves, home gardens, and terraces of the Tachelhit Berber mountain agriculture. Tea on top of the world. Lunch or picnic at the Kasbah. Afternoon free for rest, relaxation, hammam, visiting Imlil, or additional hiking.
Evening will bring a cooking demonstration of lamb and fig tagine, which we will then enjoy for dinner. Overnight at the Kasbah du Toubkal.
Prepare to leave for the coast after early breakfast.
Day 6
Imlil
April 12
After breakfast, travel about 4-1/2 hours to the Atlantic coast to visit the Portuguese port of old Mogador, now known as Essaouira. We’ll enjoy a lunch of the freshest grilled fish at the port. Peruse the carpets and weavings to perfect one's appreciation and eye for Berber design. Visit the music stores for the best selection of Gnawa and Andalous tunes or the woodcarvers who produce artifacts of fragrant thuya wood. Or if time permits, sit in one of Essaouira French-style café’s for journal writing and people watching. Afterwards, it’s off to Sidi Kaouki and Sidi Kaouki Inn for an overnight stay in a village setting. No electricity - just candlelight, stars and the sound of the waves. We will taste the coastal flavors of Sidi Kaouki. Dinner to follow and perhaps some dancing Kaouki-style. Overnight at Sidi Kaouki Inn, under a blanket of stars like you've never seen.
Day 7 Essaouira
April 13
Breakfast on the terrace. Afterwards, a stroll along one of the west coast’s most enchanted beaches. Take a camel ride, or take in the sea while writing in your journal. Pop in the kitchen to see the preparation of Shakshuka, or Berber omelette as it’s known. Hearty and delicious, it will hold us over for the journey back to Marrakech.
We’ll stop at one of the Argan Oil Cooperatives to visit with the local women proudly cracking and pressing the nuts that they have gathered, and learn about this unique and indigenous oil. Argan products will be available for purchase. A ride back through the open plains to Marrakech will take us back to Jnane Tamsna, our home away from home, in time to settle back in, relax, and have an aperitif. Dinner by fireside.
Day 8 Marrakech April 14
After breakfast, we’ll have our last cooking class with Baija on Pastilla and Kefta. Lunch under the carob tree with poetry reading and sharing of the week's impressions.
Option: Last minute shopping in the medina . Or Hammam, perhaps?
Evening presents our Gala dinner complete with Andalusian music. Au revoir.
Day 9 Marrakech April 15
Departure after breakfast. Please arrange transport with the reception of Jnane Tamsna. You will be billed for any extra charges that you might accrue outside of the program.
Day 10 Marrakech April 16
*One thing to note: this itinerary is the current plan, and, things may change. We will make every effort to provide the tours and experiences that are described above. However, the nature of the places we’ll be visiting — not typical tourist destinations — means that plans may change at the last minute. Also, you always have the option of skipping a particular excursion, but please note that we will be unable to make refunds for any missed meals or other events.
Your adventure is waiting.
Gallery
