Imagine an eat-out experience, at the base of a deep valley, surrounded by the rising slopes of browned hills, spotted green by scattered shrubs. The sun is up and the temperatures rising, with the mild breeze carrying mouthwatering aromas, tantalising your appetite as it passes by. To get seated, you take off your footwear and leave it behind, roll up your pants (or lift and hold up your skirts, if applicable), then step your feet into the refreshingly cool waters streaming gently along, 3-6 inches deep and take your place at colorful tables and chairs set right on the pebbled riverbed!
That was the alluring promise of traveling out of Marrakech as a brief out-of-town excursion. My two sisters, niece (now late) and I, were winding up an exciting day-of-discovery and asked our tour guide where he’d be taking us the following day and what would be of interest. His description sounded intriguing and got us curious enough to look forward to the unique experience.
Located low on the foothills of the High Atlas Mountains, Ourika Valley is an absolute must-see, if you can spare just one day for a delightful escapade. About 60 minutes by road South of Marrakech in Morocco, it’s a breathtaking, elegant design of nature featuring rugged hillsides, descending steeply into the canyon that cradles the fresh clear waters of the Ourika River, greening the bank sides as it meanders lazily downstream. The snow-capped mountain peaks, contrasting starkly against the clear blue skies peep seductively through the slopes to complete a stunning backdrop for Setti Fatma, the ex-Berber village turned touristy township on the valley’s base.
Easily arranged as a tour or self-organized, it is relatively low cost and a suitable day-out for all ages. On arrival, you can hike to the 7 waterfalls for about an hour (or longer to go higher). Or skip the hike and succumb your culinary yearnings to the diverse array of perfectly spiced sumptuous meat or vegetarian offerings, expertly prepared in the renowned Moroccan-styled Tagines. There are myriad eateries set up along the banks and most have a few of their colorful tables and chairs set right on the pebbled riverbed as an opportunity for those inclined, to indulge in the feet-in-water eat-out experience.
Alas, on the day we embarked on the exciting adventure, the water levels of the Ourika River were too high and the current too strong, due to the warm temperatures of spring melting snow from the source in the mountains. The light plastic chairs and tables would not be able to stay put without being carried away downstream.
We settled for the welcome cool of the open sheds made of bamboo positioned close to the river’s edge and set about devouring our order of deliciously tender lamb and chicken, served with tasty couscous accompanied by lightly fried vegetables – Yuuuum!
Fortunately, it wasn’t too crowded so the atmosphere was relatively quiet, interrupted periodically by a few local musicians playing their guitars and singing for their living (and hinting for spare change in our pockets), moving about in pairs or alone, from one table to another.
We wound up the day well-spent souvenir shopping from the roving hawkers, while people-watching, sipping hot ginger tea, and contemplating when to leave (and wondering why)!
Best time to visit is February to April when skies are clear and day temperatures are mild (55-70oF). If outside Marrakech you can fly into or catch the train there.
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