Between a turquoise lagoon, oysters reputed to be Africa's best and a port project reshaping the South, Dakhla is living its pivotal year. Our guide to eating, sleeping and riding there.
Dakhla is no longer just a getaway for seasoned kitesurfers. In 2026, the "peninsula of a thousand winds" becomes the kingdom's largest oyster-farming zone, sees its Atlantic port pass 70% completion and hosts a hotel scene that renews itself season after season. Here's everything you need to know to visit Dakhla this year — from 4-dirham fish dishes and Douglas fir ecolodges to some of the most reliable wind spots on the planet.
When you land in Dakhla today, you fly over a colossal construction site 40 kilometres north of the city. The Dakhla Atlantique port, flagship project of the southern provinces' development model, will reach 70% completion by the end of 2026 according to TelQuel. The breakwater works are finished, the quays are rising out of the water, and the first terminals will enter service around 2029, for a target capacity of 35 million tonnes.
Why does this matter to travellers? Because a port of this size never comes alone: the airport is expanding, roads are being rebuilt, hoteliers are investing. The popular restaurants in the city centre have seen footfall soar, driven by expats working on the project and by an international clientele rediscovering the Saharan coast.
The Dakhla lagoon is one of the few spots in the world combining flat water, a thermal wind of 20 to 30 knots almost every day and an area sheltered from the waves. Here are the five camps that built this reputation:
A pioneer, set on the edge of the lagoon, with a complete ecosystem: school, gear storage, bar-restaurant and bungalow accommodation. Dakhla Attitude remains the benchmark for intermediate to advanced riders who want a no-surprises package.
More complete on the wellness side: spa, yoga, horse-riding centre and conference room on top of the water sports centre. Worth considering for mixed groups where not everyone kites.
The peninsula's luxury ecolodge. Douglas fir bungalows, a carefully managed carbon footprint, fine cuisine. The entry price is higher, but it's the place for late returns where you eat grilled fish in your bathrobe.
Set on the lagoon, 100 metres from the shore, between ocean and desert. A good mid-range option for those who want a real hotel room while keeping the spot 30 seconds away.
The "purist" camp. Simple atmosphere, upgraded Berber tents, coffee around the fire. Ideal for a first kite trip where the experience matters more than comfort.
Special mention for PK25, a spot named after its kilometre marker, which gets every wind direction and has seen several kite camps set up over the past two years.
The figure is worth repeating: Dakhla now produces 80% of the kingdom's oysters according to Jeune Afrique, with eight oyster farms spread along the lagoon. Shellfish farming arrived late here — Oualidia was long the only hub — but the cooler, saltier Saharan waters have pushed quality to a level that now wins over restaurateurs in Casablanca and Marrakech.
On the spot, the experience costs almost nothing. At TalhaMar, a modest local institution, a fresh oyster sells for 4 dirhams each, a stuffed mussel for 3 dirhams. Whole grilled fish comes straight off the plancha with a side of confit vegetables: pumpkin, pepper, chickpea, fig, tomato, carrot. No pretension, no design, no booking — just the freshness of the morning catch.
For a more sophisticated version, the kite camp establishments (La Tour d'Eole first among them) offer menus built around local produce with more careful plating and wine pairing. The average bill rises to 350-500 dirhams per person.
Dakhla divides into three accommodation zones:
To see all bookable establishments in Dakhla, check out .
Dakhla airport (IATA code: VIL) has daily flights from Casablanca (2 h 15) and weekly rotations from Paris, Madrid and Las Palmas. Expect 90 to 180 euros return from Casablanca depending on the season. The road from Agadir (1,200 km) is popular with motorhome travellers — allow two full days with a night in Laâyoune.
The wind blows 350 days a year but conditions are best from April to October for kitesurfing. The mildest months for non-kiters: November to March, with temperatures of 20-25 °C. Summer is bearable (25-32 °C) thanks to the sea breeze.
Budget per person per day:
No. Dakhla is accessible with the standard Moroccan visa. Nationals of the EU, Switzerland, the United States and Canada are exempt for stays of under 90 days.
Not at all. The lagoon also lends itself to paddleboarding, wingfoiling, kayaking and walking on its deserted beaches. The food, flamingo watching and excursions into the surrounding desert offer more than enough to fill a week without setting foot on a board.
Yes. Unlike the French tradition of eating oysters only in months with an "r", Dakhla oysters are produced and eaten all year round. The most abundant period, however, is October to March.
Five to seven nights is the comfortable format: two days for arriving and getting used to the wind, three to four for kiting or excursions, one for a food tour of the city centre and the oyster lagoon. For a beginner kitesurfing course, aim for ten days minimum.
2026 is the year Dakhla goes from insiders' secret to fully fledged Moroccan destination. The port project, the rise of oyster farming, the renewal of the hotel offer and a loyal international clientele of riders add up to a moment the coming years won't reproduce in the same way. Now is the time to go — before fame catches up with prices.
Sources: TelQuel, Jeune Afrique, L'Écho Touristique.
