ART & CRAFT, CULTURAL CENTREGÎTEGÎTEFOOD & DRINK, CULTURAL CENTREyou may get a slight discount, and a tea invitation into the bargain.
AGOUTI
Beloved by trekkers for scenic M’Goun views and down-to-earth Berber hospitality at several
gîtes d’étape (rustic hotels), Agouti is also home to a ground-breaking woodworkers’
cooperative.
Sights
Association Ighrem Atelier du Sculpture
( 0673753163; www.etsy.com/shop/Association Ighrem; 8am-6pm) Visitors can
watch artisans carve free-form spoons and bowls from fragrant walnut, juniper and boxwood
salvaged from fallen trees at this centre, 500m from Flilou, on the left. With proceeds from
sales, the association is reforesting the valley with fast-growing boxwood and planting vetiver to
harvest for basket-weaving. For every piece visitors buy, they plant an apple tree to help feed
local families; add a Dh200 to Dh400 donation, and they’ll plant seven to 15 more saplings in
your honour.
Sleeping & Eating
Flilou $
( 0524 34 37 98; [email protected]; s/d incl half-board Dh120/150) The first gîte on your
left offers clean dorm rooms, doubles with hand-painted beds around the rear courtyard,
savoury meals and clean, updated bathrooms with blessedly hot water. Climb the ladder to the
roof terrace, where Berber tents beckon and mirrored wedding blankets reflect sunsets.
Chez ben Ali $
( 0523 45 87 26; s/d/tr/q with shared bathroom Dh70/120/170/210) A large pinkish retreat at
the northeast end of Agouti with welcome amenities. Cheerfully painted rooms share clean
bathrooms, washing machine, terrace, three kitchens for guest use, and a computer with a
slow internet connection. Ask for rooms with garden views; if you’re sensitive to hard beds, opt
for softer foam mattresses on the floor. Breakfast is Dh20 and lunch or dinner Dh60, plus
drinks.
TIKNIOUINE
Some 5km along the main road from Agouti is the village of Tikniouine, a key stop for gourmet
treats and cultural immersion.
Sights
Cooperative Tikniouine
( 0523 45 97 36; 9am-4pm Mon-Thu & Sat) Follow the signs from the road 50m
downhill to this gourmet centre formed in 2005 by plucky young women who secured EU
funding to start cultivating organic walnuts, collecting mountain wildflower honey, and making
their own mild, aged cows-milk cheese, which tastes like a cross between gouda and