Half past one, and the group is coming back down from Paradise Valley. Thirty-four people, four of whom don't eat meat, one couple who asked for "something properly Moroccan", and two children who will accept nothing but pizza. The coach has to pull away at three. What you need at that moment is not a fashionable address — it is a restaurant for tour groups in Agadir that can work to a timetable. Menu settled in advance, food coming out in one go, and nobody still waiting for a main course while the driver checks his watch.
Madina sits in Haut Founty, in the Agadir Bay area, a few minutes from the seafront hotels. We are open every day from 8am to midnight, with more than 130 Moroccan and Italian dishes, all of it halal. So you can slot us in for an early breakfast before departure, a lunch stop mid-circuit or a late dinner on the way back.
A group menu agreed before the coach arrives
The difference between a stop that works and an hour lost comes down to one question: did the restaurant know what it was going to serve? We agree a deliberately short group menu with you beforehand — two or three choices, starter, main, dessert. The kitchen preps accordingly, tables are laid before you arrive, and service goes out in waves.
For you, that means a mealtime you can quote to your driver without crossing your fingers. For your clients, it means eating hot, more or less all at the same time, with a mint tea still to come before they climb back on board.
Vegetarians, children and specific diets
Tell us when we set the menu, not as people step off the coach. Vegetarian options are available on request — Moroccan cooking lends itself to it naturally: salads, slow-cooked vegetables, vegetable tajines. Children are usually settled with a wood-fired pizza or fresh pasta.
Capacity: private mezzanine or the ground-floor room
Two layouts, and between them they cover most of the group formats you are likely to bring us.
- A private mezzanine seating up to 20: a small group, a press trip, a circuit that would rather sit apart.
- A larger room on the ground floor for bigger groups.
- A television, if your guide wants to run through the programme with everyone.
- Free Wi-Fi, realistically the first thing your clients ask for as they sit down.
- An outdoor terrace for coffee afterwards and a few minutes of air before setting off again.
For coach drop-off, message us beforehand and we will tell you the simplest way to set your group down and pick them up again. Two messages the day before beat improvising on the day.
Everything is halal, and there is no alcohol
For groups from the Gulf, from Malaysia or Indonesia, this is usually the first line of the brief — and the most tedious thing to verify restaurant by restaurant. With us there is nothing to verify: the menu is entirely halal and we do not serve alcohol. You can put that in writing in your programme.
It is also what makes us easy to place on a family itinerary: nobody has to ask, and your guides are not left managing it at the table.
The food your clients came to try
A group on a circuit wants to eat Moroccan — it is part of the trip, as much as the souk or the valley. Tajine, couscous on Fridays, pastilla, rfissa, seffa, grills, fish: what people come to Agadir to eat is on our menu, cooked in a working restaurant kitchen rather than watered down for visitors in a hurry.
But every group also contains the cautious ones — the travellers who, by day three, do not want to see another spice. For them, the same kitchen turns out wood-fired pizzas, fresh pasta and risotto. So you don't need a fallback somewhere else: both menus live on the same table, and that is what keeps an excursion lunch free of complaints on the way home.
Working with us: what changes on the agency side
Let's be clear about what we are: not a DMC, not an events company, but a restaurant with its own kitchen and its own chefs. Nobody stands between you and the person doing the cooking.
- One direct WhatsApp contact to settle the menu, the arrival time and the head count.
- A last-minute change in numbers? Tell us — it happens constantly and it is manageable.
- An invoice on request, for your reimbursements and your accounts.
- A fixed address, open every day, bank holidays and low season included.
- Everything quoted: give us the number of people and the style of menu, and we come back with a clear proposal.
And if you are building something recurring — the same circuit every week, a fixed Wednesday lunch — let's sort it out properly once: we would far rather have a standing arrangement with an agency than bookings improvised the night before.
Whether your group is coming down from Paradise Valley, back from Taghazout, out of Souss-Massa national park or in from a day in Taroudant, the meal stop is where the day either relaxes or falls apart. Send us the date, the arrival time, the number of people and the style of menu you want. Message us on WhatsApp at +212 5283-81269 or email contact@madinaagadir.com, browse our menu of more than 130 dishes, then use the request a quote form. Open every day, 8am to midnight.