Original Tagines

You may have known this restaurant as Tagine, but be assured that in relaunching as Original Tagines it has retained all its wonderful flavours. The walls are a most un-Saharan peach, setting off the curly padded wrought iron chairs and ornate tiling beautifully. The general ambience is lively North African bistro, with doors that open onto the pavement when the mistral blows some warm weather our way. The main course is, as always, perfectly seasoned and prepared tagines. Tagine is the word for stew and also the coned pot it's baked in, and it is the most ubiquitous native dish south of the Mediterranean. Try marvellous combinations like tagine lamb pear, where the heaviness of the lamb is offset by the sweetness of the pear, or tagine chicken kedra, cooked in ginger caramelised onion and raisins with saffron rice. The side orders are delish and the service a treat.