Park 7 is the largest and most visitor-friendly of the lagoon's oyster operations and the easiest stop if you want to see how the farms work. Mid-morning is the best time — the boats are coming in with the racks, the sorting tables are full, and the staff have time to talk you through what they are doing. The tasting room at the back of the warehouse serves freshly opened oysters on plastic plates with bread and wine; you can sit on the deck looking out over the lagoon.
The whole production cycle from spat to market is on the site. The lagoon's mix of clean Atlantic water and freshwater seepage from the surrounding land is what gives the oysters their particular taste — slightly less briny than open-ocean shellfish, with a slightly sweeter finish. You will see the same product on menus in Casablanca and Marrakech at three times the price.