Morocco is showcasing its culinary heritage at Portugal’s 22nd Congresso de Cozinha, which is being held Sunday and Monday in Oeiras near Lisbon. Morocco is participating as guest country for the first time, with the Sept. 27-28 event bringing together more than 80 Portuguese and international chefs, researchers and other professionals under the theme “The Sea.”
Held at the Jardins do Marquês de Pombal, the congress is exploring the relationship between gastronomy, territory and sustainability through discussions, demonstrations and tastings. Topics include seafood, fish maturation, sustainable fishing choices, aquaculture, seasonality and the influence of marine products on inland cuisine. Madeira is the guest region of this year’s edition.
Moroccan cuisine and southern Morocco in focus
Morocco’s participation, supported by the Moroccan Embassy in Portugal and the Moroccan National Tourism Office, is highlighting the country’s culinary traditions and hospitality while promoting its tourism potential and marine resources, particularly those of the Dakhla-Oued Eddahab region.
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The Moroccan pavilion has drawn visitors interested in the country’s cuisine, flavors and culinary traditions, offering an opportunity to present aspects of Moroccan culture to Portuguese audiences and professionals attending the congress.
Morocco’s Ambassador to Portugal, Othman Abouhannini, said in remarks at the event that the participation adds a culinary dimension to Moroccan-Portuguese relations, alongside their political, economic and cultural ties. He pointed to shared history, products, techniques and traditions between the two cuisines, describing them as sharing a common “art of living.”
The ambassador also highlighted Dakhla-Oued Eddahab, where the region’s coastal character and fishing resources have influenced local cuisine. He invited professionals to discover the region and other parts of Morocco and explore their culinary traditions and products.
Chef Lahcen Hafid presents Moroccan cuisine
Moroccan chef Lahcen Hafid is among the country’s main participants at the congress. Hafid, who has built his career between Morocco and France and worked at the Ritz Paris, is leading a masterclass on Moroccan cuisine.
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Hafid said his participation aims to introduce Portuguese audiences to Moroccan dishes that are less familiar internationally but reflect the diversity of the country’s culinary heritage. His demonstrations also highlight similarities between Moroccan and Portuguese culinary traditions.
Moroccan cuisine was also featured in a dinner held ahead of the congress. On Sept. 25, Hafid joined Portuguese chef Marlene Vieira for a four-hands dinner in Lisbon, bringing together Moroccan and Portuguese dishes and culinary traditions.
A second dinner followed on Sept. 26, with Portuguese chef João Sá hosting Brazilian chef Rodolfo Vilar for a meal built around the congress’s central theme of the sea.
The sea as the main theme
The congress is examining the relationship between gastronomy and marine resources, with sessions addressing sustainable seafood choices, fish maturation, aquaculture and seasonality. The program also looks at how marine products and the sea influence culinary traditions in inland areas.
Alongside Moroccan and Madeiran participants, the event features international chefs including Aitor Arregi, Iñigo Lavado and Pepe Solla, as well as Portuguese chefs such as Marlene Vieira, Nuno Mendes, Rui Silvestre, Vítor Matos, Gil Fernandes, Paulo Morais, Rodrigo Castelo and Louise Bourrat.
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Researchers and institutions including Portugal’s Institute for Sea and Atmosphere (IPMA), the Champalimaud Foundation and Ethic Ocean are also taking part in discussions on the scientific and environmental aspects of food and marine resources.
The Congresso de Cozinha was launched in 2005 and has become a major professional gathering for Portugal’s culinary sector, bringing chefs, researchers and other professionals together to exchange knowledge and discuss developments in gastronomy.
