The Southern Atlantic Coast Restaurants

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(25 out of 25 results)

Fodor's Choice

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Essaouira 25

Agadir 15

Taroudant 5

Tafraoute 3

Tiznit 1

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$ 15

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Asian 1

Austrian 1

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Café 3

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Fast Food 1

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Italian 5

Mediterranean 5

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Modern French 1

Moroccan 21

Pizza 1

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Spanish 1

Steakhouse 1

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Casual 23

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Lively 12

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Family 1

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Breakfast 5

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Dinner 44

Lunch 34

Prix-Fixe 9

Quick Bite 7

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The Southern Atlantic Coast Restaurants

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Café Rio

  • $
  • Café

If you are in Essaouira long enough to want to get out of the medina, take a stroll along the beach and into what locals are calling...

Caravane Café

  • $$$$
  • Eclectic

Artist Didier Spindler invites you to join him in this renovated riad filled with his own works, various pieces he has collected from...

Chez Françoise

  • $
  • European

There's a daily range of bites, including quiches, salads, and the occasional crêpe, at this nice little lunch place that's great for...

Dar Baba

  • $
  • Italian

This family-run Italian restaurant on the first floor of the owners' riad and home is affordable and charming with the pastas, desserts,...

Dar Loubane

  • $$$
  • Moroccan

In this long-standing restaurant of more than 20 years, you can eat among cascading plants in the airy courtyard of an 18th-century ...

Dar Mounia

  • $
  • Moroccan

Easy to find in the heart of the medina underneath a hotel of the same name, this unpretentious Moroccan restaurant is spacious and cool.

Elizir

  • $$$$
  • Mediterranean

Amid a collection of retro objets and mismatched furniture, you can enjoy a short but fine menu of Moroccan-Italian fusion cuisine.

Ferdaous

  • $$
  • Moroccan

At this favorite for authentic, homely, Moroccan cuisine, chef Madame Souad, formerly of the Villa Maroc, cooks up excellent starters...

Green Wok

  • $$
  • Asian

When you've had one tagine too many and feel like something with a bit of a chili kick, the guys from Green Wok come to the rescue. Essaouira...

La Découverte

  • $$
  • Moroccan

Owner and chef Frederique employs only locals and uses ingredients from local farmers and co-ops to implement her slow-food philosophy.

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