Every time I walk towards Azou it seems another part of their main window is covered with a new accreditation. Thinking back it must have been over 6 years ago that I first visited. I was initially introduced to the restaurant by a friend. I can vividly remember the first Tajine I had there, it’s perfectly cooked lamb but most of all its exquisite taste.Fast forward 6 years and I am walking towards the same restaurant with friends who are visiting for the first time. I am looking forward to my food as much tonight as I did on my first visit.
Azou is very intimate, the interior decorated and inspired with all things Moroccan. A small bar overlooks the main dining area, drapes hang beautifully from the ceiling while gentle North African music sets mood. As I gaze out onto King Street light glistens from rain covered pavement, quickly reminding me I am not in Morocco, but west London. The menu is small and very concise. Choosing fish Soup for my starter, soon a bowl of olives arrived at our table. Over conversation, a basket warm fresh flatbread arrives followed by our soup. Piping hot, I wait a few moments for it to cool. Its texture thick and smooth, only interrupted by flaked white fish. Subtle heat growing with intensity as the ground pepper draws flavour depth so unquestionably rich and delicious. Flatbread provides the perfect comforting accompaniment.
I love the theatre of Tajines. Arriving at the table with its tubular lid in place, when lifted revealed contents still bubbling hot and an aroma intense. Large pieces of fish, Potatoes and langoustines take centre stage, in a spicy and herb infused sauce. My side accompaniment of steamed couscous both light and delicate. When added to the Tajine absorbed the flavour of the rich sauce and added texture while the delicate fish was complemented by the sweetness of the langoustine. These when combined tasted heavenly with a wonderful spicy note making a subtle appearance.
Ordering mint tea, I needed little persuading to have desert. Vanilla ice cream soon arrived in a beautiful bowl, drizzled with orange-blossom sauce and almonds. Somehow the ice cream took a back seat as the super intense orange pushed through the creaminess of vanilla. Almonds add texture while a dusting of icing sugar added a third dimension of sweetness.
Azou is and endearing eatery full of charm and character. Chef proprietor Chris Benarabs take traditional north African food produces dishes of simplicity, packed full of flavour. The intimacy and décor of Azou can somehow transport to feeling like you are eating dishes of home cooked food in North Africa. I am already planning my next visit!
For More Information On Azou Please Visit http://www.azou.co.uk
3 Courses With Drinks Expect To Pay Around £25 – £30 Per Person
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