Dakhla-Oued Ed-Dahab

Where the wild Atlantic slides into the sands of the Sahara

The story

Dakhla is the rarest place in Morocco. Its Atlantic lagoon slides into the Saharan dunes to create a unique ecosystem. Fishermen here bring up fish of exceptional quality, fat sardines, silky-tender octopus, translucent pink shrimp. Dakhla cuisine is both marine and Saharan, an impossible conversation that becomes obvious at the first bite.

Best season

Year-round, the lagoon produces constantly

Specialties

Signature dishes

Saharan Grilled Fish

Whole lagoon fish, sea bream, bass or mullet, grilled over palm charcoal with a cumin and coriander chermoula. The sea and desert on one plate.

Dakhla Octopus

Lagoon octopus boiled then grilled, served with cold chermoula sauce. Remarkably tender, the cold Atlantic waters have much to do with it.

Fish Couscous

Fine semolina couscous with whole fish and a saffron broth with Saharan spices. The perfect marriage of two civilizations.

Marinated Sardines

Fresh sardines from the coast, marinated 24h in chermoula then grilled. The exceptional quality of Dakhla sardines needs no artifice.

Key Ingredients

Fresh lagoon sardinesAtlantic octopusSaharan spicesPalm wood charcoal

Ambassador Chef

Coming soon

Lalakook

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