Oualidia is a one-dish town and the dish is oysters. A row of restaurants along the lagoon front in the centre of town serves them, plus the rest of the day's catch — grilled fish, octopus, a tagine option for anyone who has had enough seafood. Standards are similar across the row; the differences are atmosphere and price.
The pattern for visiting Moroccans is to come for a Sunday lunch, order a kilo or two of oysters and a couple of grilled fish for the table, and stay until the late afternoon. The cheaper way to do this is at one of the oyster parks themselves rather than the front-street restaurants — the price difference is meaningful and the setting, on a deck overlooking the working racks, is at least as good.
For dinner with somewhere to sit indoors, the better hotel restaurants — La Sultana, Hippocampe, L'Initial — do a tasting-menu approach that suits a quieter evening.