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Local gastronomy — Béjaïa
The sea generously nourishes the Béjaouian table. Grilled fish, prepared simply with lemon and olive oil, reveals product freshness. Octopus, in tajine or grilled, embodies Mediterranean flavor. Sea couscous blends seafood and fine semolina. Stuffed mussels (moules à la sauce tomate) are a local classic. Djurdjura honey, harvested at altitude, brings complexity to pastries. Fresh fruits (figs, pomegranates) complete this Mediterranean palette celebrating sea and mountain.
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