Dakhla Morocco Travel Guide
Fresh fish and seafood are common. Dates, olives, and argan oil are also used. Various spices like cumin, paprika, saffron, and turmeric add flavor.
Flavors are aromatic and savory, often blending sweet and savory notes. Dakhla emphasizes seafood more than inland Moroccan cuisine. Tagines and couscous are staples.
Typically occurs between 1 PM and 3 PM.
Often later, after 20:00.
Served early in the morning.
Enjoy chargrilled fish (like dorade or sea bass) and seafood tagines. Find these at restaurants next to the Corniche and in the city.
A coastal specialty.
This slow-cooked stew gets what it is called from the earthenware pot it cooks in. It contains meat or vegetables. Often, it features preserved lemon and olives. It is widely available.
Morocco's iconic dish.
Steamed semolina served with meat and vegetable stew. Traditionally eaten on Fridays.
A Friday tradition.
Sesame cookies, often deep-fried and soaked in honey. Especially well-liked during Ramadan.
A dip made from argan oil, almonds, and honey.
Mainly within luxury kite resorts along the lagoon. They have international and refined Moroccan cuisine.
Several options in Dakhla city and within mid-range kite camps. Numerous small local restaurants, cafes, and street food stalls are in Dakhla city center and around the market.
The Marché Central offers fresh produce, meats, fish, plus herbs. Limited international cuisine options focus on Speaking french or general European dishes within larger accommodations and some city restaurants. Pizza is also common.
Vegetable tagines, couscous with vegetables, salads, and lentil/bean soups (like Bissara or Harira) are common. Specify "no meat" (ma fiha laham or bila laham).
Finding vegan choices is possible. Ensure no butter or animal fats. Mint tea is usually vegan.
All meat served in Morocco is generally halal. Food prepared according to kashrut is not widely available. Travelers requiring kosher meals bring their own or choose vegetarian options.
Communicate allergies clearly. Carry an allergy card interpreted into Arabic and French.
Less common, some resorts offer private demonstrations.
Eat fresh oysters in the lagoon's aquatic farming environment.
Popular at kite camps, serving fresh grilled food by the river.
Harira soup and chebakia are common in Ramadan.
Utilize translation apps to interact dietary restrictions effectively.
Ensure clarity when you order food.
Research specific restaurants in advance, especially for fine dining.
Larger resorts may be more accommodating to specific dietary requests.
Feasting on lamb is central to this religious holiday.
Many local restaurants close during prayer times or on particular holidays. Versatility is advisable.
Known for its fresh seafood and lagoon views.
A local favorite for traditional Moroccan dishes in a cozy setting.
A casual spot for quick bites and popular international fast-casual dining.
Accept tea with mint when offered. It is a gesture of welcome.
It shows appreciation.
Tipping is customary. A small percentage (5-10%) for good service is appropriate.
Rounding up the bill is also common.
Local dairy products are available, offering unique tastes.
Taste authentic Moroccan breads and baked goods fresh from the oven.
Enjoy evening drinks and international cocktails in a relaxed setting.
Always try to sample local specialties, specifically the fresh seafood Dakhla is known for.
