Rofaida résidence



The residence’s tea room will serve breakfast as well as refreshments and hot drinks, daily from 8 a.m. to 4 p.m.

Our reception will assist you with any table reservation for your lunch or dinner, in the specialty restaurant that suits you. Example: gourmet, Chinese, Indian etc….
For a good Tajine, we advise you to go to the TAJINE AOURIR restaurant in Aourir, 12 km north of Agadir. Little ones can also enjoy hamburgers, sandwiches with fries and take advantage of the games room and rides equipped to fill their time.

Catering in AGADIR

Ranked 2nd in the world gastronomy rankings in 2017 by the British blog Worldsim Travel, Morocco offers you an exceptional culinary getaway. Marrakech, Fez, Agadir, and even Rabat, are among the most tempting culinary destinations. More than 15 Moroccan restaurants are among the 1000 best restaurants in the world appearing in the “La Liste” ranking. Mint tea, Tagine, Couscous, or Pastilla, here are the best specialties that you can enjoy with a taste of coming back.

Typical specialties

Moroccan starters

Generally served at the start of meals, Moroccan starters are presented as an accompaniment to a main course. They differ from one region to another, but generally consist of a Moroccan salad of raw or cooked vegetables, Briouates stuffed with chicken or minced meat, a ratatouille of peppers and tomatoes that we call Tektouta and the famous Zaâlouk which is an eggplant puree. They may be seasoned differently, but each recipe brings its own flavor and color.

Main dishes

The Tagine

It is the most common dish in Morocco. Using a very particular cooking method, and with multiple versions, this dish never ceases to delight the most demanding tastes. Foods such as fish, chicken, meat, vegetables, and sometimes nuts, prunes and apricots, are stewed with an essential set of spices to flavor them.


Of Berber origin, couscous is the emblematic product of Morocco! Present in all homes and restaurants, it is a convivial dish that we traditionally eat every Friday. Prepared in different ways, vegetarian, around meat, fish or chicken, and even sweet, it is often accompanied by a “marqa” vegetable broth to enhance its flavors.

The barbecue

This dish inherited from Turkish culture is a way of traditionally cooking lamb or beef which are often stewed in a clay oven.

The pastilla

Served in the form of a puff pastry, the fish, pigeon or chicken and/or fine pastilla is a totem of Moroccan cuisine. This delicious dish, pleasantly subtle on the palate, is made for lovers of salty and sweet flavors.