Morella's restaurant scene is small but good. The local speciality is the truffle — the Els Ports highlands are prime black truffle territory, and the local restaurants serve them shaved over scrambled eggs, in rice dishes, and in a dozen other preparations from November through March. Locally raised lamb (the terrain favours grazing) is another staple, often roasted in a wood-fired oven. The local wine, mostly from the Celler dels Ports cooperative, is rough but honest.
The main street (Calle Blasco de Alagón) has several restaurants catering to the day-tripper trade, but the best food in town tends to be in the smaller places in the side streets. Morella is quiet on weekday evenings outside summer; book ahead even for small restaurants.