all the things that traditionally come with port 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. onshore 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 who have been coming here for years say it has some of the best tagine in town. the chef and owner sources a lot of his stuff and produce and the greens in the mountains. and he's real proud of them. the back room is dedicated to sorting and drying various herbs which he blends into a secret mix that he claims has all sorts