Agadir eats differently from the rest of Morocco: Souss Berber tagines, argan oil in everything, and the biggest sardine fleet on the Atlantic. Three days of market breakfasts, port grills and amlou cooperatives.
Agadir's neighbourhood produce market, open roughly 07:00-20:00 daily. Souss dates, cactus figs, saffron from Taliouine and cumin sold by the scoop. Vendors weigh in kilos; tomatoes run 6-10 MAD/kg, olives 25-40 MAD/kg.
A no-frills Talborjt canteen where Moroccan families eat lunch. Tagine of chicken with preserved lemon, harira soup, and grilled kefta plates arrive with khobz and olives. Open 11:00-23:00, mint tea included.
Tafarnout is the Berber clay-oven flatbread of the Souss, baked here through the afternoon alongside msemen, harcha and batbout. Loaves come out blistered and are sold hot, usually 2-4 MAD each.
Talborjt's evening square fills with charcoal grills from about 18:00: merguez, lamb brochettes, snail broth in small glasses, and fried sardine sandwiches wrapped in paper. Cash only, tables on the pavement.
Women's argan cooperatives north of Agadir crack nuts by hand on the roadside route to Aourir. You watch the stone grinding, then taste amlou — roasted almond, argan oil and honey — on warm bread. Open 08:30-18:00.
Numbered blue-and-white stalls inside Agadir's fishing port grill whatever landed that morning: sardines, sea bream, calamari, red mullet. You pick from ice, it's weighed, grilled with cumin and served with bread and tomato salad.
Marina restaurant known for Atlantic seafood treated French-Moroccan: royal prawns, sea bass in chermoula, and a seafood pastilla. Terrace looks over the fishing boats; open lunch and dinner, reservations advised in summer.
Long-running Agadir dining room in a riad-style building with Moroccan classics done properly: lamb tagine with prunes and almonds, pigeon pastilla, and couscous with seven vegetables on Fridays.
Twelve kilometres north, Aourir's roadside stands sell the small sweet Souss bananas grown in the valley behind, plus fresh orange juice and msemen griddled to order with honey and argan oil. Busiest before 11:00.
The surf village's cliff-edge cafés cook tagine de poisson: sea bream layered over potato, tomato and preserved lemon in chermoula, served with bread. Order on arrival — the pots take 40 minutes over charcoal.
The hypermarket on Avenue des FAR is where Moroccan wine is legally bought: Meknès reds like Guerrouane and Beni M'Tir, plus Boulaouane gris. Also date, olive and spice aisles for taking Souss produce home. Alcohol till closes 20:00.
Agadir's best-known cocktail room and live-music venue, with a bar list built on Moroccan ingredients — mint, orange blossom, figs — and gnaoua or jazz sets from around 21:00. Dress smart-casual, opens late afternoon.