Full sun and 22 degrees are expected tomorrow at Taghazout Bay Morocco's new tourist destination. It is not a surprise, after all it is May: but here the climate is mild all year round, we are in a paradise for sunbathers, relaxers and surfers. Only in summer does the temperature rise too high and then it is a delight to cool off with a swim in the waters of the Atlantic. Or in the swimming pool. Or rather, in the many swimming pools.
TOURISM DEVELOPMENT - Because Taghazout Bay, a stone's throw from the picturesque fishing village of Taghazout, and some 20 kilometres from Agadir, on the coast of south-central Morocco, has become the epicentre of a bet by the Rabat government: to make it a high-end international destination. Major investments are planned, amounting to some 10 billion dirhams, the equivalent of just over 900 million euros; Agadir airport will be expanded, more flights will arrive, roads are being built to better regulate traffic... All this, to support the arrival of large luxury hotel chains. There will be nine once the work is complete. And there are already establishments like Hilton, Radisson, Hyatt, Marriott will arrive, but the most glittering is and will be the one where we are, the Fairmont Taghazout Bay, 146 rooms and suites spread over a vast area and with a low environmental impact, plus four independent villas, all following the dictates of environmental and social sustainability, using local stone, saving water, 65% of the workforce made of locals, etc.
The Fairmont Taghazout Bay
The kitchen at the Fairmont and, below, chef Georgiy Danilov, former pupil of Enrico Crippa at Piazza Duomo in Alba (Cuneo)
Shots in Taghazout
An Argania spinosa plant and, below, the entrance to the argan oil processing museum
Traditional argan oil processing: entrusted to women in cooperatives
A succulent dish (with argan oil) that we enjoyed in the Targant's in-house restaurant: Chicken mahmer with lemon confit and olives
Translated into English by Slawka G. Scarso
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief