Things To Do
in Had Laaounate

Vibrant market scenes with colorful produce, textiles and people — ideal for candid street and portrait photography; arrive early for the best light and activity.

Patchwork fields, olive groves and farm tracks offer pastoral compositions and quiet rural scenes, especially at golden hour.

Coastal plains, estuaries and birdlife provide dramatic skies, reflective water and wildlife shots; great at sunrise and sunset.

Traditional homes, colorful doors and textured walls in nearby villages make excellent detail and architectural subjects.

Slow-cooked stew (often lamb, chicken or vegetables) prepared with spices, preserved lemon or olives; widely available in family-run eateries and guesthouses.

Must-Try!

Steamed semolina served with a mix of vegetables and meat — typically enjoyed on Fridays and market days in shared family-style portions.

A comforting lentil and tomato soup enriched with chickpeas and spices; popular during cooler months and Ramadan, found at cafés and street vendors.

When visiting coastal villages nearby, you can find freshly caught fish grilled simply with lemon — excellent at seaside stalls or small ports.

The town’s weekly souk is the best place to try breads, olives, seasonal fruit, fresh dairy and small street snacks; a great spot for photography and tasting local specialties.

If you travel a short distance toward the coast, fish markets and small stalls sell fresh catches ideal for a grilled meal or takeaway.

Greet people with a polite 'Salam' or handshake when appropriate; showing respect to elders is important. Use your right hand for giving and receiving items.

Dress modestly in public — especially women — to respect local customs: avoid very short skirts or revealing tops. In rural communities this is more conservative than in big cities.

Always ask permission before photographing people, particularly women. Some may decline and that should be respected.

If invited into a home, accept tea and small hospitality gestures; remove shoes if asked and be gracious about tasting offered food.

Tipping is appreciated but not mandatory; leave small change (a few dirhams) for café service or a 5–10% tip in restaurants if service is good. For guides, drivers and helpful staff, a modest tip is customary.

Cash (Moroccan dirham) is king in small towns — bring enough for markets, taxis and small purchases. ATMs are available in larger nearby towns; credit cards may be accepted in bigger restaurants or hotels but are less common in local shops.

Comfortable temperatures, wildflowers and active farmland make spring one of the best times to visit; markets brim with fresh produce.

Summers can be hot, especially inland; mornings and evenings are the most pleasant for outdoor activities. Coastal breezes can moderate heat if you visit nearby beaches.

Similar to spring with milder days and harvest activity — a great time for photography and food-focused visits during olive and date seasons.

Winters are mild compared with inland Europe but can be cool and wet; bring a warm layer and expect occasional rainy days that make the countryside green.

Vegetarian options are achievable thanks to abundant vegetables, legumes and breads; request meat-free tagine or couscous and look for salads, lentil stews and eggs at cafés.

Vegan choices are more limited but possible: vegetable stews, salads, pulses and breads. Clarify with hosts about butter or egg in breads and ask for meals cooked with vegetable oil.

Traditional Moroccan cuisine uses wheat-based breads and couscous heavily, so gluten-free travelers should mention needs in advance and rely on rice, grilled proteins and vegetable dishes when possible.

Most meat sold and served locally follows halal practices; if in doubt, ask your host or restaurant.