Anthony Bourdain

"Tonight, baby shark, calamari and monkfish, with fresh mountain spinach. Slowly cooked over charcoal in the classic clay pot that gives it its name, the Tagine's dome top. It's supposed to force the condensation back into the dish and keep it moist and tender. That's delicious. With these greens and the aromatics and herbs, I have no idea what they are. I've never had anything like that. The Tangier version of farm to table."

Natasha Alden

"Within no time came the second course. A blend of spinach, baby shark, and baby squid flaming hot. We set out to have a great meal in Morocco, and that’s exactly what we got. After a month of tajines and couscous, this was a superb treat."

Trisha Velarmino

"The one we had was a seafood tajine with baby shark, calamares and monk fish with fresh mountain spinach. Tajine is cooked in charcoal in a classic Moroccan clay pot. Typically, it’s supposed to force the condensation back into the dish and keep its moist. It’s really good! I can feel the spices and herbs having whirling in my mouth and tongue."

Jeffrey Carter

"Seems that every major trip I take has one meal that stands out above all others. In this foodie’s paradise of northern Morocco, a simple fish meal on Saturday was the culinary delight I was waiting for. Then was a swordfish tagine, spiced with spinach and garlic and other things. The meal was stupendous."

Omar Alaoui

"Shrimp tajines – they are delicious, and Le Saveur du Poisson is one of the best at serving up multi-course lunches and dinners with the city’s freshest fish."

Carrie Rohrer

"A visit to Tangier wouldn’t be complete without a visit to the fish lover’s heaven of Populaire Saveur de Poisson. Chilled fig juice flows while courses fly on and off the table, with dishes of shark and baby squid tagine, and a daily catch that varies with the fishermen’s luck. Make sure you go as close to 7pm as possible, as you'll usually have to wait and the restaurant will stop serving once the daily catch runs out."