Eating well in the Ourika Valley means trout. The river has been farmed here for decades, and nearly every restaurant along the road hangs fresh fish outside to advertise — grilled whole and served with bread, olives, and a salad. It is simple, honest food and almost impossible to eat badly. Look for restaurants that look busy and where the fish displayed outside look genuinely fresh.
Beyond trout, the standard Moroccan spread — tagine, couscous, harira soup, msemen flatbread — is available at most places. Prices are generally reasonable, though restaurants in Setti Fatma itself charge a premium for the waterfall-adjacent setting.
Bring cash. Very few places in the valley accept cards.