I still remember sitting in that small café in Marrakech, watching people walk by as I contemplated my future. After traveling throughout Morocco for years, I had fallen in love with its flavors, culture, and entrepreneurial spirit. The idea had been growing in my mind – what if I opened my own restaurant here?
If you're dreaming of opening a restaurant in Morocco in 2025, you're probably filled with questions. How much does it cost? What paperwork will you need? Are there unexpected challenges?
Today, I'm sharing the real story of Anis, who left Marseille to open smoked haddock in Marrakech – Morocco's first gourmet camel burger restaurant! His journey reveals what guidebooks don't tell you about starting a restaurant business in this beautiful country.
From France to Morocco: Why Make the Move?
smoked haddock
Anis isn't Moroccan – he's of Alger origin with French nationality. He grew up on Reunion Island, studied in Marseille, and worked in Paris as a public health professional. Despite having no prior connection to Morocco, he and his family decided it was time for a change.
"It was like ripping off a bandage," he explains. "In August 2023, we made the decision, and by September, we were here. We had to leave, deadline or not, with money or without."
They didn't choose Morocco because of family ties or previous visits – Anis had never even been here before! A friend offered them an apartment in Marrakech, and they took the leap.
The Unique Restaurant Concept
What makes smoked haddock special is its focus on camel products – particularly camel meat and milk. Anis was already passionate about camels and had started a French company called elito in 2018-2020 that specialized in camel products.
Coming to Morocco – a country with a camel heritage – allowed him to build on this expertise while creating something completely new: gourmet camel burgers made with locally-sourced ingredients and house-made bread.
Real Costs of Opening a Restaurant in Morocco (2025)
This is the question everyone asks – how much money do you really need? According to Anis, he and his two business partners (a Cape Verdean and a Polish friend) set a strict budget of 20,000€ (about 200,000 dirhams) total for:
- Business registration
- Equipment purchases
- Renovation work
- Initial inventory
- Logo design
- Travel expenses
- Test ingredients
That's approximately 6,700€ per partner – much less than the 200,000-300,000€ you might hear about for restaurant openings elsewhere.
Their rental costs? 3,500 dirhams monthly for a small space with a terrace in Gueliz, Marrakech. For comparison, locations directly on the main avenue can cost 6,000-8,000 dirhams, while smaller garage-like spaces further away might be around 1,000 dirhams.
"We fixed this budget and tracked every expense in Excel. We knew certain things would break or need replacement, so we planned for that too."
Timeline: From Idea to Opening Day
The journey from concept to opening took about one year:
- October 2023: Initial idea formed during a camel handball tournament in the Moroccan desert
- November 2023: Concept development, started studying suppliers
- December 2023: Logo creation
- January 2024: Business registration
- February 2024: Bank account opening
- March 2024: Construction began (during Ramadan)
- April-October 2024: Finishing work, menu development
- October 2024: Official opening
Paperwork and Business Registration Realities
One thing that surprised me about Anis's story was how smoothly the business registration process went. Here's what they experienced:
- They interviewed several accountants, asking specific questions about what type of business structure would work best for three foreign partners
- They chose an accountant who charged 4,000 dirhams (the average rate)
- The accountant handled name registration and documentation
- Within 2-3 weeks, they received their ICE number (business registration)
- With this number, they could open a business bank account
Rather than waiting for information to come to them, they physically went to offices and asked questions directly. Anis recommends this approach: "What works well here is that you can walk into an administration office and get reliable, up-to-date information."
The Unexpected Challenge Nobody Mentions
The biggest surprise came after they had already started renovations. A building inspector visited and asked if they had authorization for the work.
"We thought, 'It's just a few tiles!' But we learned that even minor renovations require plans from an architect that match the official building records," Anis explains.
They quickly hired an architect (5,000 dirhams) who measured the space, compared it with cadastral records, and updated the plans. This document was essential for obtaining restaurant operation authorization.
Without this authorization, they couldn't legally open – or would risk being shut down during an inspection.
This delayed their opening by about two months, as the authorization process took place during summer when administrative processes slowed down.
Finding the Perfect Location
For Anis and his partners, location hunting happened simultaneously with business registration. They found their space through a traditional "samsar" (broker) who connected them with the property owner.
The space was in terrible condition – "apocalyptic," with abandoned items and even some dead cats. But after visiting, they negotiated directly with the owner, discussing:
- Renovation permissions
- Deposit requirements
- Lease duration
- Future rent increases
Everything was formalized at a notary's office, and they received the keys within a week.
The Local Staff Challenge
While they initially planned to hire employees, they made a strategic decision to work themselves for the first year. Why?
"When you talk to restaurant owners here, they all mention the same problem with staff," Anis explains. "The quality declines, they add unexpected ingredients, they don't follow instructions exactly."
Instead of hiring immediately, they chose to master every aspect of the business themselves first – understanding suppliers, perfecting recipes, maintaining quality standards. Once they truly understand the operation, they plan to delegate.
This doesn't mean there's a shortage of workers – they've received numerous unsolicited job applications from people in the restaurant industry.
Tips for Opening a Restaurant in Morocco in 2025
Based on Anis's experience, here's my advice if you're considering opening a restaurant in Morocco:
1. Come in person and explore
Don't try to set everything up remotely. Being physically present allows you to:
- See neighborhoods and understand price differences
- Test similar restaurants and identify gaps
- Build a network of local contacts
- Get accurate, current information from officials
2. Have a distinct concept
Stand out by offering something unique. For smoked haddock, it's reviving Morocco's camel heritage through modern, high-quality food. Think about:
- What's missing in the local scene?
- What expertise do you bring?
- How can you elevate familiar concepts?
3. Be prepared for some financial losses
As Anis says, "You will get 'estanker' (cheated) somehow – it's part of the game." Some construction materials disappeared, but rather than getting discouraged, understand this is part of doing business and adjust accordingly.
4. Seek information aggressively
Don't wait for perfect information to find you. Instead:
- Attend networking events
- Join Facebook groups (very active in Morocco)
- Ask police officers, local shopkeepers, or neighborhood lawyers
- Explore areas on foot without GPS to truly understand them
5. Be financially prepared
While 20,000€ worked for a small operation like smoked haddock, have reserves for:
- Living expenses during setup (8-9 months without income)
- Unexpected regulatory requirements
- Seasonal fluctuations (December saw many tourists, January quieter)
Why Morocco is the Perfect Time to Start Now
Anis made an interesting observation that resonated with me. He compares current-day Morocco to Dubai in 2008-2009:
"We're at this fascinating junction between slightly chaotic administration and explosive development potential. In 5-10 years, things will be different, but right now, there's this unique opportunity window."
I've noticed this too in my travels throughout Morocco. There's tangible energy here – modern systems emerging alongside traditional ways, creating opportunities for innovative businesses that respect cultural heritage while offering contemporary experiences.
The Early Results
Since opening in October 2024, smoked haddock has welcomed diverse customers – Poles, New Zealanders, French, Somalis – all curious about camel burgers. The business is generating enough revenue to cover expenses, which is impressive for a new restaurant.
But what makes me most excited about their concept is how they've turned dining into education. When families visit, they play camel trivia games and share information about this important animal in Moroccan heritage.
"We want people to leave knowing something new about camels, having experienced a forgotten part of Morocco's cultural heritage," Anis explains. "It's not just about eating a burger and leaving."
Would You Consider Opening a Restaurant in Morocco?
Have you dreamed of starting a food business in Morocco? What concept would you bring? Or have you already taken the plunge?
I'd love to hear your thoughts in the comments below! And if you visit Marrakech, stop by smoked haddock in Gueliz to taste their unique camel burgers – let me know what you think!
Next week, I'll be interviewing another entrepreneur in Marrakech with a completely different business model. Make sure you're subscribed so you don't miss it!