Things To Do
in Agadir Melloul

Slow-cooked stew served in a conical clay pot; common varieties include chicken with preserved lemon and olives or lamb with prunes. Widely available in local restaurants and family-run eateries.

Must-Try!

Steamed semolina served with vegetables and meat (often Friday staple). Try it at traditional family restaurants or market stalls on market days.

Fresh Atlantic fish grilled simply with lemon and herbs — excellent at beachfront restaurants in the marina and along the Corniche.

Seasonal soups like harira (especially during Ramadan), plus fried snacks such as briouats (savory filo parcels) and msemen (flatbread).

Agadir’s largest market — immense variety from fresh produce and fish to spices, textiles and cookware; try fresh orange juice, grilled fish stalls at the edges and baked goods.

Simple grills serving fish and seafood near the Corniche and marina; great for casual seaside meals and sunset views.

Tipping is appreciated but not always mandatory—leave small change for porters (5–10 MAD), 5–10% in restaurants if service is good, and 10–20 MAD for taxi drivers on short rides (round up). For guided tours and surf instructors, tip according to satisfaction.

Moroccan dirham (MAD) is the local currency; cash is king in markets, small shops and taxis. Credit/debit cards are widely accepted in hotels, bigger restaurants and stores; ATMs are common in Agadir and Aït Melloul. Inform your bank before travel for card use; small vendors may not accept cards.

Comfortable temperatures (mild to warm), wildflowers inland and pleasant sea breezes — one of the best times for outdoor activities, surf and birdwatching.

Hot and sunny with temperatures often 25–35°C (77–95°F); coastal breeze moderates heat but inland and late July–August can be hot. High season at beaches and hotels; book in advance.

Warm sea and pleasant days, excellent for surfing and seaside activities; fewer crowds than high summer and comfortable conditions for hikes.

Mild winters on the coast (10–20°C / 50–68°F), cooler in the mountains; good for birdwatching and off-season travel bargains, but water can be chilly for swimming.

A scenic river gorge in the Atlas foothills with palm trees, rock pools and short hikes suitable for day trips and swimming in natural pools.

Coastal trails with panoramic ocean views and cliff-top walks between surf spots — great for sunrise or sunset hikes.

Lowland trails and birdwatching paths along dunes and saline estuaries; guided walks highlight wildlife and coastal ecosystems.

Short to moderate treks in the nearby Anti-Atlas and High Atlas foothills for scenic rural landscapes, villages and river valleys (accessible by car).

A strong Amazigh cultural presence in the Souss region with traditional crafts, language and festivals evident in markets and villages.

Urban Moroccan population involved in commerce, services and tourism—Arabic and Moroccan dialect (Darija) commonly spoken.

European and international tourists and a modest expat community supporting surf, hospitality and leisure industries.

Workers from inland and sub-Saharan Africa contribute to agriculture, construction and service sectors in the region.

Vegetarian options exist (vegetable tagines, couscous, salads), but many dishes use broth or animal fats—ask about ingredients and request vegetable-based tagines. Markets and bakeries are good for snacks and fruit.

Vegan options are more limited but possible—stick to vegetable dishes, salads, beans and chickpea-based dishes; clarify use of butter/ghee and eggs when ordering.

Traditional Moroccan cuisine uses wheat frequently (bread, couscous, pastries). Gluten-free travelers should be cautious and ask cooks; grilled proteins, salads and some rice dishes are safer choices.

Most meat served is halal in Morocco; alcohol is available in tourist spots and some restaurants but generally separate from food service.