The Dakhla lagoon's clean, cold, nutrient-rich water produces oysters that have earned a strong reputation in Morocco and beyond. Several farms operate in the southern part of the lagoon, and a few offer visits where you can see the cultivation process and taste oysters pulled directly from the water.
The experience is informal — there is no tourist infrastructure, just farmers who are generally happy to show people around and sell directly. Arrive in the morning when the workers are active. Bring cash. The oysters, eaten with a squeeze of lemon at the water's edge, are excellent: plump, cold, and tasting strongly of the sea. This is one of the better food experiences the Western Sahara has to offer.