Travel tips
Where to Eat in Agadir
Agadir is not an old medina city — it was rebuilt from scratch after the 1960 earthquake as a modern beach resort — so its food splits two ways. On the coast there is one of Morocco's biggest fishing ports and the seafood that comes with it; inland lies the Souss, heartland of Amazigh (Berber) cooking, argan oil and amlou. Eating well here means knowing which of those two Agadirs you are in.
- Read
- 8 min
- Topic
- Travel tips
- Updated
- 20 July 2026
At a glance
- Agadir has a major fishing port — seafood is the coastal specialty.
- Souk El Had is one of Morocco's largest markets, ideal for produce and spices.
- The surrounding Souss region is the home of argan oil and amlou.
- The city is modern and resort-shaped, so seek out the local Souss cooking deliberately.
The fishing port
Agadir's port is one of the busiest in the country, and the seafood follows. At the port's food area you can pick fish from the day's landings and have it grilled to order — sardines, sea bream, sole, prawns, calamari — the same buy-and-grill routine that defines the Atlantic coast. It is the city's essential meal and far better value than the resort strip's tourist restaurants.
Souk El Had
Souk El Had is a vast walled market — one of the largest in Morocco — with thousands of stalls arranged by trade behind numbered gates. For a food traveller it is a goldmine: mountains of olives, spices, dried fruit, argan products, fresh produce, honey and prepared foods.
- Argan and amlou: at the source of Morocco's argan country.
- Spices and ras el hanout: buy by the scoop; see our spice-souk guide.
- Olives and preserves: Souss cures alongside the national range.
- Honey and dates: southern varieties worth tasting.
Souss and Amazigh cooking
Inland from Agadir is the Souss, an Amazigh heartland with its own kitchen. Look for amlou (the almond-argan-honey spread), tagines enriched with argan oil, and the region's herb-and-garlic seasonings. This is a different tradition from imperial-city cuisine — more rustic, argan-scented and tied to the land. Our Amazigh cuisine guide sets it in context.
Planning around the resort
Because Agadir is built for beach tourism, the seafront is full of international and hotel restaurants; the real local eating is at the port, in Souk El Had, and in the neighbourhoods behind the tourist strip. Give lunch to the port and an afternoon to the souk, and you will eat far better than the promenade suggests.
Frequently asked questions
What is the best food to eat in Agadir?
Seafood from the fishing port, where you can pick from the day's catch and have it grilled to order, and Souss-region Amazigh specialities like amlou and argan-enriched tagines. Skip the resort strip's tourist restaurants for the port and the market instead.
Is Souk El Had worth visiting?
Yes. It is one of the largest markets in Morocco, with thousands of stalls behind numbered gates selling olives, spices, argan products, produce, honey and prepared food. It is one of the best market experiences in the south.
Does Agadir have traditional Moroccan food?
It does, but you have to look past the resort seafront. The traditional cooking here is Amazigh Souss-region food — argan oil, amlou, rustic tagines — found in the market, the port area and the residential neighbourhoods rather than the tourist strip.
Why does Agadir feel so modern?
Because it was almost entirely rebuilt after a devastating earthquake in 1960. Unlike Fes or Marrakech it has no ancient medina, so its food culture centres on the fishing port, the huge Souk El Had market and the Amazigh cooking of the surrounding Souss plain.