One of the questions we’re asked most often by people considering a horse trek is about the food. It’s a fair question, especially when you’re travelling for several days, far from your usual routine. For us, the answer isn’t a list of dishes or a standard menu. It’s about how we take care of people through food, day after day.
Care begins before you arrive
Attention to personal needs starts well before the trek begins. We ask in advance about everyone’s dietary requirements and, so far, we’ve always been able to accommodate every request: vegetarian, vegan, intolerances or allergies. We pay particular attention to guests who must strictly avoid gluten, taking the time to find together the solution that best suits their needs.
A dedicated person in charge of the kitchen
During the trek, the kitchen is entrusted to our chef, who prepares breakfast, lunch and dinner every day (and, whenever possible, an extra snack as well).
Cooked and raw vegetables, legumes, eggs, meat or fish: each day the chef prepares healthy, varied and balanced meals designed to support long hours in the saddle. We pay great attention to hygiene and the careful cleaning of vegetables. Presentation also matters — the colourful trays often end up starring in plenty of photos.
Seasonal ingredients, local collaborations and small treats
Our choice of ingredients follows a simple rule: seasonality and connection to the land. We shop at local markets, where we find fresh, seasonal products shaped by the natural rhythm of the places we cross.
We work with local cooperatives and small producers, favouring artisanal preparations and short supply chains. In this way, food also becomes a way to connect with the local context, support those who live and work in the area, and bring authentic flavours to the table.
If you really want Nutella at breakfast, you’ll find it. But once you taste amlou — a traditional spread made with almonds, honey and argan oil — you may decide that’s all you need.
When the route allows it, or if we arrive early at camp, the team surprises us with a snack, a herbal infusion, tea or coffee, accompanied by traditional sweets. A small pleasure after hours in the saddle.
In Morocco, food means hospitality
In Morocco, culinary culture is rich, generous and deeply connected to the idea of hospitality. During our treks, beyond the riding experience, the journey is completed at the table as an encounter with places and people.
Food is a concrete way to care for those travelling with us and to tell the story of Morocco through its flavours. And by the end of the trek, someone usually smiles and says they’d love to take the chef home with them. So far, we’ve always managed to keep him on the team. 🙂
