Three Good Reasons to Eat the Fish We Catch for You at Palais Rhoul Dakhla

The Palais Rhoul has its own fishing boat. It goes out daily and comes back with what the Atlantic offers — sea bass, sole, meagre, grouper, monkfish, sometimes lobster. The fish served at the table is caught the same day it is prepared.

1. It is caught the same day

Most fish served in hotels and restaurants has travelled — refrigerated, frozen, or both. At the Palais Rhoul, the boat leaves in the morning and the catch reaches the kitchen the same day. There is no cold chain between the ocean and the plate. The difference in texture and taste is straightforward.

2. The variety changes with the season

Sea bass, sole, meagre, grouper and monkfish are the most common species in the Dakhla lagoon and bay. Each has a different texture and suits different preparations. The kitchen adapts accordingly — grilled over charcoal, baked, stuffed with angel hair pasta in the Sahrawi tradition, or served as ceviche in the evening. Rachida's lightly caramelised vegetable tagine is a regular accompaniment.

The menu changes every three days depending on the catch and the greenhouse harvest. No fixed menu, no imported produce.

3. White fish fits naturally into a lighter diet

The white fish caught in Dakhla are naturally low in fat. They are a straightforward source of protein and integrate well into the Detox and wellness programmes offered at the Palais Rhoul. No specific health claims — simply good, fresh fish, prepared simply and served facing the lagoon.

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