In 1505 the tiny village of Agadir made its first mark on history. The Portuguese set up a trading post there, defended by the Santa Cruz fortress on Cap de Gué. Although a profitable endeavor, their stay was brief, as in 1541 they were ejected by the founder of the Saadian dynasty. A golden age then followed for Agadir, with ships arriving every day to take on cargos of sugar cane, dates, wax skins, oils, spices and gold. However, over the years Agadir went into decline and in 1960 it was destroyed by an earthquake.
Today, Agadir has been reborn as a holiday capital. Constructed away from high risk areas using anti-seismic techniques, Agadir is an engaging town. The dormant white of its sculptural buildings is contrasted by the multi-colored flowers that adorn its tranquil gardens. Vacationers drink in the sea air, sitting at tables on the café terraces or strolling around the bazaars. While a little further away there is all the bustling activity surrounding the most important fishing port in Morocco, with its fleet of spruce trawlers bobbing up and down on the Atlantic swell. |
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| The ship is scheduled to dock at the Commercial Port, about three miles from the town center. While taxis are generally available at the pier, the drivers do not speak English. An organized tour is recommended. |
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Handicrafts, copper ware, pottery, embroidered clothing, carpets and silver jewelry may be of interest. Bargaining in the souq (bazaar) is an accepted practice; prices are fixed in more upscale stores and government operated craft shops. The major shopping area is found around the Hassan II Avenue. Many of the larger establishments accept major credit cards. The local currency is the dirham.
Reminder: As is common in this region, be prepared for persistent vendors and guides trying to pressure you into shopping. Some of the best establishments are found along the corniche. |
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Eating establishments come in a wide range of choices. There are traditional local dishes, such as roast mutton, harira (spicy bean soup), and touajen tagine (meat and chicken stew), usually served with couscous. French and international cuisine is also featured in many restaurants.
Caution: When eating ashore, choose only the best restaurants. As a rule, stick to hot, freshly prepared food; meat should be thoroughly cooked. Drink only bottled water and beverages. |
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Agadir’s major highlights are covered on Silversea's tours, recommended as a good introduction to the city.
Private arrangements for independent sightseeing may be requested through the Tour Office on board. |
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