Boumalne is not a destination for serious eating. The town has a handful of cheap tagine-and-couscous places along the main street, mostly attached to small hotels, and a couple of cafes around the market square serving harira soup, bread, and mint tea. Lunch in the gorge — at Hôtel Chez Pierre or one of the auberges in Aït Oudinar — is generally better than anything in town.
The local Berber specialty is bread cooked in a beehive-shaped clay oven (ferran), served with olive oil, honey, and goat's cheese for breakfast. Friday tagine in any small Moroccan town is reliably worth trying — it is the most carefully prepared meal of the week.
The Tuesday souk in Boumalne (held in the marketplace on the eastern edge of town) brings vendors from the surrounding mountain villages — a good place to taste fresh dates, walnuts, and almonds in season.