Vilnius to Marrakech, Morocco from €163

🌍 About marrakech

Marrakesh's signature dish isn't tagine — it's tanjia: lamb or beef sealed in a tall clay urn with cumin, preserved lemon and saffron, then slow-cooked for hours in the ashes of a hammam furnace. It was traditionally a bachelor's meal, dropped off by workmen and collected after the steam-bath, and you'll find it in hole-in-the-wall spots around the old city rather than tourist restaurants. The medina itself is the draw: a walled maze of souks where coppersmiths, dyers and leather tanners still work by trade, each in its own lane. Go March–May or September–November, when days sit in the 20s°C. Avoid June–August, when highs hit 40–45°C and July bakes everything shut by midday. Winter is mild, quiet and cheapest — a good time for a deal fare.