Best Healthy Lunch Restaurants in Marrakech
Timence Guide Editors · 28 October 2026
From an organic farm outside Gueliz to medina courtyards, tables for a fresh, seasonal lunch. For a decade Marrakech’s kitchens have chased spice, char and slow-cooked tagine, and for good reason: the city built its reputation on it. Alongside that tradition a quieter current has grown, and it now has dates attached. La Famille has served only vegetarian food in its medina courtyard since 2015. Mandala opened its first Marrakech dining room, in Bahia, in 2020, and later added a second between the Koutoubia and Jemaa el-Fna. Blue Ribbon followed in 2023 and Farmers in 2024, and a permaculture farm on the edge of the city now supplies both. Healthy eating is a new trend everywhere, and in Marrakech too. These are eight healthy lunch restaurants in Marrakech, from avocado toast and Buddha bowls to seasonal vegetables, and what they share is how they work the ingredient: the sourdough baked at Blue Ribbon and Mandala, the bread and pasta made at Plus61, the preserves and ferments of Farmers, the open fire of Flowers, the miso and dashi of Bloom Kitchen.
Farmers sits inside Galerie El Beqal, a restored Art Deco arcade on Rue Mohammed El Beqal, and its produce comes from Sanctuary Slimane, the 25-acre permaculture farm on the edge of the city. Chef Driss Aloui, self-trained and Moroccan, writes vegetable-led menus that change with the harvest, using preserving, fermenting and slow roasting to draw out depth from simple ingredients. The restaurant opened in September 2024, joined TIME’s World’s Greatest Places list in 2025 and ranks No. 49 on MENA’s 50 Best Restaurants 2026. The menu is led by vegetables, with fish and meat alongside, and it changes with the seasons: it follows what the farm produces at the time, with fruit and flowers on nearly every plate. The kitchen is open, with walnut tables and paintings of the hares that live on the farm. Lunch is served Tuesday to Saturday from noon to 3pm, and the drinks list includes a long alcohol-free section, starting with kombucha. With 44 seats, booking ahead is sensible.
Blue Ribbon opened in 2023 in the same Art Deco arcade as Farmers and is a bakery and café that states its aim as combining exceptional flavours with environmentally conscious practices. The vegetables and salad greens come from the farm, and the kitchen makes its own sourdough, granola, pickles, ketchup, hand-rolled pasta, walnut milk and kombucha. The menu covers what a healthy brunch usually asks for: avocado toast on grilled sourdough with feta, dukkah and microgreens, a granola bowl with Greek yogurt, berries and chia seeds, Beldi shakshuka, a garden salad, roasted cauliflower soup. Gluten-free bread is ordered 48 hours ahead. The courtyard is sheltered and quiet, and at midday it is one of the most reliable pauses in Gueliz; it is also the more relaxed alternative to Farmers, in the same arcade and with the same farm behind it. It opens every day, until 4pm on Sundays.
Bloom House brings a Pilates reformer and yoga studio, a co-working space, a treatment room and a kitchen together at one address on Rue du Capitaine Arrigui in Gueliz. Its founder, Yasmine, wanted a refuge of calm and aesthetics in the heart of Marrakech, and Bloom Kitchen carries the taste for combinations that came from a stay in Japan: white sesame, pickled vegetables, seaweed, miso, udon, dashi. It is the European and American idea of healthy eating, with a Japanese accent: avocado toast with miso mascarpone, açaí bowl, granola, a soufflé omelette with shiitake mushrooms, cheesecake with miso caramel. Lunch is a discreet, cosy break that suits any occasion, a working lunch, a meal with a friend or pure relaxation, in the inner courtyard. A class in the studio and lunch share the same address. It is closed on Sundays.
Plus61 brings Sydney-style Australian cooking to Gueliz, built around dishes to share, with Moroccan and Mediterranean techniques, and was created by Cassandra Karinsky and Sebastian de Gzell. The kitchen makes its own bread, pasta, cheese and yoghurt and works with bio-organic farmers from the region. At lunch, Monday to Saturday from noon to 4pm, the format shows its character best: an open room with a view of the kitchen and natural light, fresh salads, hand-made pasta, grilled octopus, pickled sardines with mussels, and dishes to order extra for the table. Booking is advised at weekends. The signature dish is the chicken schnitzel.
La Famille has served only vegetarian food since 2015: a courtyard restaurant in the medina where a team of women cooks a menu that changes daily, made of vegetable dips with crackers, salads, pasta and focaccia pizzas. The tables sit in the shade of lemon trees in a small garden, quiet enough to make the souks feel further away than they are. It is a lunch address, closed on Sundays, and booking is strongly advised because the garden seats about thirty. Think of it as the midday pause in a day in the medina: a table that asks only that you choose from what the market brought that morning.
Mandala Society Bahia occupies three levels of a house on Rue Riad Zitoun el Jdid, the street that links Jemaa el-Fna to the Bahia Palace, and was the group’s first address in Marrakech, opened in March 2020 after the one in Essaouira. It was created by chef Othman, from Beni Mellal, and Birta, who is Icelandic. The kitchen is entirely meat-free, with some fish dishes, and many dishes can be made fully plant-based: every item on the menu is marked vegan, vegetarian or pescatarian, and gluten-free dishes are flagged. What to expect: an open kitchen where about 95% of the dishes are made in-house, starting with sourdough baked daily with local flours; vegan Buddha bowls, fresh, balanced salads that change with the seasons, shakshuka and bowls for breakfast, brunch from 9am, specialty coffee and oat milk. The terrace looks to the Atlas Mountains, and it is the reason a quick coffee often turns into lunch.
Mandala Society Koutoubia, the newer branch, is at 20 bis Rue Koutoubia, between the mosque and Jemaa el-Fna: three levels with large windows, a minimal style in natural materials, a charcoal oven and an open kitchen. The terrace looks over the medina, the Koutoubia and Jemaa el-Fna, and the place stays open from 9am to midnight. The menu follows the same meat-free line as Bahia, with vegan Buddha bowls, salads and dishes of its own, and the charcoal oven is part of the cooking. The takeaway counter serves coffee, juices and homemade sweets to people passing the mosque who do not sit down. Between the two branches, choose first by where you are, then by which menu you prefer.
Flowers cooks over open fire at Dar Marjana, 15 Derb Sidi Ali Tair, near Bab Doukala, led by Richard McCormick, born in Sweden, raised in Southeast Asia and a well-known restaurateur in Helsinki before settling in Marrakech. The menu is built on seasonal sharing plates, with ingredients from local growers. The kitchen is open every day from noon to midnight, which makes it one of the few medina tables that works as well for a late lunch as for dinner. The format suits a table that orders several dishes and passes them around, and the way in runs through a narrow derb.
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