cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground, and a lot of people make their living from the sea. on shore they use a method called sentul fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff, anyway, ends up here. the saveur de poisson, or restaurant populare or popeye s. the place has a lot of names, but locals and ex-pats alike saying this has the best tagine in town. the chef and owner sources a lot of his stuff and produce from the greens in the mountains. the back room is dedicated to sorting and drying various herbs
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