Whether you’re looking for a fragrant North African tagine, or East African injera bread topped with spicy stew, you’ll find them here. Do you agree with the choices? Use the comments box below or tweet your suggestions.
Venue says: Renowned for its fabulous atmosphere, friendly and attentive service and sumptuous decor, Momo Restaurant has, for 17 years, firmly established itself as the leader in providing London with the very best of North African cuisine. Momo encompasses music, food and visual aesthetics consisting of four spaces: restaurant, café, outdoor terrace and basement bar. Open everyday, whether it's al fresco lunch on the shaded terrace, mezze in the café or dinner in the bustling, ambient restaurant, Momo has delights for everybody at all times. The cuisine offers a North African-inspired menu with a Mediterranean accent - a fusion of fresh local ingredients and spices to fashion more contemporary dishes. Sample mezze delicacies like courgette stuffed flowers with seafood, cheese briouats, king prawns kataifi, fresh mechouia (charcoal roasted peppers with tomato and garlic) and traditional kofta tagine - beautifully spiced minced lamb with charmoula sauce. Off the weekend brunch menu, try the full Moroccan that definitely gives the full English a run for its money. The Momo burger is fast becoming the most popular item on the menu. Make sure you leave room for Momo's homemade desserts. The Berber crepes or French patisseries such as an apple saffron tart will satisfy even the most discerning gourmet.
Still London’s most glamorous Moroccan restaurant, Momo attracts a fair smattering of beautiful people alongside couples on special dates, hen parties and business types. The soundtrack of classic Maghrebi beats and attractive young francophone waiting staff create a seductive buzz. Sexy Marrakech-style interiors, sparkling with light from intricately latticed mashrabiya-style windows and ornate metalwork lanterns, add to the allure. Tables are small and tightly packed, but somehow this rarely seems an imposition. Enjoy deliciously light, carefully crafted starters such as juicy prawns wrapped in crispy shredded kataifi pastry with a sour-sweet mango and tomato salsa, or scrumptious pan-fried scallops with a piquant salsa verde, before moving on to Moroccan classics such as lamb tagine with pears and prunes. But the main attraction has to be the near-perfect couscous: silky fine grains served with vegetables in a light cumin-scented broth, with tender, juicy chicken, plump golden raisins, chickpeas and harissa – all served separately so you can mix them as you please. Such delights coupled with a pricey wine list result in a hefty bill, so Momo needs to iron out the galling little niggles such as the shabby dark toilets and the occasionally inattentive service.Read more
The glitzy interior doesn’t hint at Brilliant’s longevity (a photo of a glossy-haired Prince Charles meeting the proprietors provides a clue), but this Southall landmark has been trading for nigh-on 40 years. It now has a first-floor banqueting hall seating 120 and runs cookery courses – videos of which are shown on three flatscreen TVs in the ground-floor restaurant. Owners, the Anand family, hail from Kenya (see the carvings of Maasai tribeswomen), and the menu reflects this in starters of tandoori tilapia fish and mogo (cassava-root chips). Nevertheless, it’s for exemplary versions of straightforward Punjabi cooking that the restaurant has gained acclaim, and a cabinet full of awards. Fish pakora followed by methi chicken karahi remain sublime options, though a recent meal began with fried masala egg (two hard-boiled eggs laced with spices in a crisp batter) then a far more thrilling palak lamb, where both the spinach and tender meat shone through the warming spice mix, and nutty dahl tarka (one of several ‘healthy options’ using less ghee). Prompt, smart service, first-rate accompaniments (six own-made chutneys, skilfully rendered breads, high-quality basmati rice), a cocktail list and a room full of happy multicultural parties confirm Brilliant’s pedigree.Read more
The downside of this diminutive tapas bar, little sister of Moro next door, is its unceasing popularity. You can’t book for dinner (though you can for lunch), which, unless you have the timing of Eric Morecambe, almost always means a wait – though staff are happy for you to decamp elsewhere and will phone as soon as space becomes free. The upside is that the food is fantastic, the staff delightful and the atmosphere properly buzzing, as everyone is so pleased to be there. The high stools next to the bright orange bar offer the best view of the action, and are marginally more comfortable than the oddly low tables – but in general it’s a cramped experience. Do sample as many dishes as you can from the 40-strong list. Everything we tried was superb, from the very simple (tomato toast, lip-tingling pádron peppers) to old faves (patatas bravas topped with a thick, spicy tomato sauce and dollop of mayo) and regional specialities (grilled Galician tetilla cheese, with membrillo and walnut halves, and sizzling Palamós prawns with allioli). Desserts include a first-rate crema catalana (large enough for two), but the rich, boozy baklava ice-cream floating in a pool of Pedro Ximénez – the result of a happy kitchen accident, apparently – takes some beating. To drink, there are cocktails, sherries and an all-Spanish wine list, available by the glass, 375ml carafe or bottle.Read more
This tiny restaurant is the perfect destination for those unacquainted with the joys of Ethiopian cuisine; the smiley, chatty staff will happily talk you through the menu and, if necessary, offer tactical advice on eating with injera, the sour, spongy pancake that comes with every meal. And you won’t be disappointed if you do know your kitfo (raw beef marinaded in spices; available in two varieties here) from your doro wat (chicken and egg stew): the food isn’t dumbed down, although the heat setting is dropped for local palates. We loved the gomen injera (spinach and crumbly cottage cheese rolled in injera), while zilbo stew combined collard greens with tender strips of lamb and a heady mix of ginger and garlic. The lentil and cabbage stews in the vegetarian platter were slightly underwhelming – we’d have liked more of a kick – but the well-balanced use of turmeric and ginger enlivened the platter’s third component, a yellow split-pea dal. Ethiopian trinkets, furniture and art make this an atmospheric place for a leisurely meal, and it’s great to see St George – Addis Ababa’s favourite beer – on the menu. The coffee is served authentically: slowly, ceremonially and very, very strong.Read more
A mosob is a handwoven table around which people gather to eat. This is one of the many facts about Eritrean cuisine we learned at this welcoming restaurant. In fact, instruction on Eritrean life and culture goes well beyond food, because the people who run Mosob are on a mission to promote their homeland. A very good job they do too: in the gaps between courses, our beaming waiter produced a well-thumbed book about the buildings of Asmara, and we also learned about the Italian occupation – at which point the pudding list (tartufo classico, tiramisu) became clear. But the main event is the cooking, especially the gloriously diverse vegetarian choices; these include beautifully spiced lentils (timtimo), pounded and stewed chickpeas (shiro) and spinach (hamli), and often involve cottage cheese. Meat eaters also fare well, thanks to the likes of the Mosob special (marinated lamb chops with spinach and lentils) and the muscular combination of hamli mis siga (tender stewed beef with spinach and garlic). Everything is served on spongy, yeasty injera, which is also used to scoop up the food. After such a feast, plus a few Serengeti lagers and the warm popcorn served as part of the final coffee ceremony, we didn’t need feeding again for 24 hours.Read more
Venue says: Book now for Mother's Day! Complimentary cocktail for all the mums.
This cavernous underground restaurant – all rich hues, carved wood and metal screens, reached by a winding staircase – is a bit groovier than its location, in an office complex off Liverpool Street, would suggest. It’s a pity, then, that the food doesn’t always match the decor. While perusing the menu, diners are presented with high-quality olives, a wide and fresh range of raw vegetables to dunk in minty cucumber and yoghurt dip, and excellent pickles: all complimentary. Tiger prawn falafel made an interesting departure from the norm, with minced prawns providing a pleasant lightness. Tiny Moroccan sausages were tart. Best stick to the carte, as our lunch specials (£10.95 for two courses) were dull. Starters in both vegetarian and meat meals relied heavily on pastry that tasted reheated, and thus was soggy when it should be crisp. Houmous was bland too. The wine list has a number of Lebanese options, yet is largely unexciting. The restaurant’s name means ‘treasure’ in Arabic, but despite its looks, the venue has all the soul and originality of a Dubai nightclub. Belly dancers feature at night, when cocktails also come into play.Read more
The Red Sea is one of those London secrets you almost don’t want to share, lest it should shed the ramshackle appeal of its MDF tables and workman caff aesthetic for mainstream respectability. The menu offers an intriguing mix of Eritrean, Ethiopian, Somali and Yemeni cuisine, plus the odd bit of Italian (African spag bol anyone?), and the food is an eccentric delight. Here you’ll find one of the broadest Horn of African choices around, at almost unreasonably good value. Our selections of spring lamb served with a special pilau rice, and lamb stew with okra and onions, were two of the more conservative options. The four-page menu (a whole page of which is dedicated to ‘Abyssinian’ cuisine) offers innards in spiced butter, among other delicacies. Customers are a blend of young, urban expats, veiled women of various nationalities sipping on refreshing lemon milkshakes (like a creamy freshly squeezed lemonade), and single men enjoying the hearty cooking of home. Service is languid, the decor a kitsch collage of Eritrean landscapes and London skylines, and there’s no drinks licence (but many non-alcoholic options). Still, at such prices these are minor grumbles.Read more
Jambo might inhabit a utilitarian building in an economically deprived part of town, but seven days a week it serves up Ugandan food of the highest quality in the warmest of atmospheres. And the portions are unquestionably generous. The £10 ‘variety meals’ here are the best value, comprising hearty relishes (stews or vegetables) and two starch staples. Our meal of beef with groundnuts (ground peanut stew) and spinach was the perfect match for fluffy Ugandan sweet potatoes (called lumonde), and a virtuous kalo (a thick millet porridge). It’s the kind of place that feels like home, even on your first visit, meaning it probably won’t be your last.Read more
Flamingo is one of London’s few Ethiopian restaurants and it includes a fully-licensed bar and dining room. An African band provides the entertainment while you work your way through a menu of traditional dishes. You can try the national dish - a hot pepper and spice stew called ‘Wot’ – with Ethiopian unleavened bread injera. If you’re not a fan of the hot food, try milder dishes like alicha curry, all washed down with Ethiopian coffee. Injera bread is also sold to take away.Read more
It’s tough finding a tagine for under a tenner in this town. But at Le Rif, only one dish on the extensive menu costs more than £5. This Finsbury Park eaterie isn’t remotely atmospheric, although there’s much to be said for a North African restaurant free of Arabic cliches. Instead, it caters to a local lunchtime crowd, many of whom eschew the North African offerings for sandwiches, jacket potatoes and spaghetti bolognaise. While such options seem bland compared to the Moroccan dishes the friendly owner can speedily conjure up, the starters were nothing special: a mild lentil, chickpea and rice soup; and houmous with olives and flatbread. The mains were excellent, though. With a combination of spinach, olives, potato, aubergine and lemon, the fish tagine got that balance of sweet and savoury flavours absolutely correct. Couscous royale was every bit as successful, with tender, succulent chunks of chicken and lamb in a subtly spicy broth. There’s only one way to end a great Moroccan meal – with pastries and a cup of fresh mint tea – although it does feel a little surreal to pour tea from a beautiful brass pot in a Finsbury Park caff.Read more
With a name like Adams Cafe and a daytime menu of full English and other greasy spoon favourites, you might not expect the nightly transformation into a cosy North African bistro. Head here after 7pm, though, and mottled lampshades scatter pretty patterns of light across a candlelit room that’s decorated in muted blues and greens, with ornate ceramic tiling. In-the-know locals often fill the place. The menu is helpfully split into prices for one, two or three courses; you can mix and match as you like and it’s great value. Briks, doigts de fatma and cigares – all crisp little pastries, surprisingly light and delicately spiced, with meat, seafood or vegetarian fillings – are highlights among the starters. Main courses include tagines and couscous, as well as a variety of grilled meats and fish. The chefs hail from Morocco and Tunisia, and the subtlety of the aromatic dishes shows their homelands’ cuisines in their best light. Complimentary appetisers, a leisurely atmosphere and optional BYO add to diners’ sense of well-being.Read more
London may have swooned for Ottolenghi and Yalla Yalla, but this homage to Egypt’s hole-in-the-wall koshari vendors, from food writer and champion of Levantine cooking Anissa Helou, is still a brave move. The small, pristine space with a stainless steel counter is slightly reminiscent of a school canteen: there are a handful seats along one wall. This is really a takeaway joint, with a menu only a shade more varied than it would be at a stall in Cairo or Alexandria. Warming, comforting and many-layered, koshari is falafel’s more substantial older brother – a solid, simple dish of lentils, pasta, vermicelli and rice topped with tomato sauce and fried onions. That’s it. Helou’s version comes in mild, hot and ‘mad’ (it’s not really), plus a twist of her own doqqa recipe – ground spices, nuts and herbs. Then there are a couple of plain salads, a daily soup (we had sharp, lemony lentil and chard with real depth of flavour), freshly pressed juices and traditional desserts – muhallabiyeh milk pudding and mishmishiya apricot purée, the former creamy and laced with rosewater like a grown-up version of a Wall’s Mini Milk, the latter an intense shot of fruit like a blast of summer sunshine. Service in the early days of opening was haphazard, but charming. Let them iron out the wrinkles, and London may swoon again for this simplest of Middle Eastern menus.Read more
Enter a Moroccon souk of a restaurant with terrific North African cooking and interior with lots of exotic furnishings - coloured glass and gilt lanterns and lots of cushions and original furnishings. Terrific lunchtime atmosphere but romantic in the evening. Prior to your meal visit the sumptous bar area and dream of recreating the look at home. This is perfectly possible since only next door is the Tea Room where you can buy everything from babouches and kaftans to original North African antiques. What's cooking? Mezze - a mix of two vegetarian dishes, sliced lamb with figs, almonds, shrimps and vermicelli, tagines and couscous as well as a selection of authentic Moroccan pastries.Please note that Momo only takes bookings up to 2 weeks in advance. Should you request a booking further in advance to this, your booking confirmation may be delayed.Read more
Khamsa is a homely neighbourhood eaterie run by a couple who quit their jobs to pursue their goal of making Algerian cuisine better known. It’s an exceptionally pretty spot with intricate handmade crockery, colourful pillows and curtains, timber-panelled walls and blackboard menus. The marvellous meze selection (£12, large enough for two) includes velvet-smooth zaalouk (aubergine and walnut paste), beetroot salad with fennel and anchovies, garlicky chickpeas topped with spicy meatballs, lentil and bulgar wheat salad, and a light yet flavoursome couscous salad. The mains weren’t so impressive. Fish tagine came wrapped in silver foil, which aided temperature control, but made it cumbersome to eat, and the salmon lacked flavour. The ‘modern couscous’ dish featured a fantastically punchy broth, fresh vegetables, succulent grilled chicken and a spicy merguez sausage, but was let down by chewy pieces of lamb. Service was generally pleasant, but we were alarmed by the owner’s stern tone when he asked why we were photographing the food. You can bring your own booze (no corkage), or there’s a range of fruit juices.Read more
In a bland modern development off Tooley Street, this branch of the South African-owned mini-group sticks to a winning formula, with a basement restaurant complementing the deli counters upstairs. Although there’s wine-themed decoration in the form of posters and crates, the climate-controlled cheese and wine rooms provide the most attractive element of the design. The list pays attention to all the classic French regions (Champagne is particularly well represented) but it’s difficult to avoid drifting back to the outstanding selection of South African wines. Some mark-ups are minimal - barely higher than the retail price - while others are fairly steep but not outrageous by London standards. There is a decent selection by the glass. The menu is international in scope with an emphasis on French and Italian cooking, but makes a special feature of dishes from the grill, including Pata Negra pork chops and a côte de boeuf for two people. The bar has a simple menu of cold dishes, especially platters of charcuterie.Read more
Lalibela charms from the moment you cross the threshold and smell the coffee beans roasting by the bar. It resembles the home of an eccentric africophile uncle: full of carvings, figurines, textiles, instruments and portraits of elegant Ethiopian luminaries. The smiling and attentive manager is keen to recommend dishes and explain how they can be served (on a very fine circle of injera). Unlike most Ethiopian/Eritrean restaurants, Lalibela doesn’t offer sharing platters, but the menu is long and there are plenty of adventurous house specials. To start, Lalibela salad – beetroot and potato served warm – was tangy and sweet, and spiced chicken salad packed a punch. For mains, we tried fried lamb with spinach and spring greens, as well as a little separate pot of spiced couscous, just in case we developed injera fatigue. Tofu spinach tibs (tibs are sautéed dishes) was deliciously savoury, if very oily. Fried fish tibs, with tomatoes and peppers, was delicately flavoured with rosemary and lemon juice and went well with shiro (peas, shallots and hot spices). It was a hot and steamy night, so we eschewed the coffee ceremony in favour of a couple of cold St George beers (from Ethiopia).Read more
The Blue Nile is a family run Eritrean - Italian café and restaurant, harking back to Eritrea’s colonial history.Our menu has a mix of Italian and Eritrean classics, from Italian coffees, pasta and ice-creams to Eritrean ‘kemem’ tea (tea infused with cloves, cinnamon, star anise and ginger), warm ‘ful’, meat stews infused with cardamom and cinnamon and cooked in ‘tesmi’, a warm and comforting spiced butter and our delicious home made sweet cardamom flavoured bread called ‘himbasha’.A lot of our recipes are gluten .Read more
Named after an ancient port on the Red Sea, this coffee- and spice-scented restaurant provides a large and lovely Eritrean feast – though note that the lunchtime opening hours can be rather erratic. It’s an interesting-looking venue: lots of dark furniture, a bar-front studded with seaside rocks, and walls punctuated with little alcoves containing random finds (from Aladdin lamps to model ships to old-fashioned dial phones). The menu has some intriguing additions too, though, sadly, the linseed stew wasn’t available on our visit. We settled for a chilli-scattered dish of crushed fava beans, stewed long in olive oil and onions and served with piles of toasted pitta.There are also fish dishes, as well as tender, fragrant ground-beef kitfo and other spicy stews. The sharing platters showcase the star turns on both meat and vegetarian fronts: little dollops of chicken or lamb stew (fried tripe, also available, doesn’t figure on these platters), spicy chickpeas or lentils, fried greens and spinach with cottage cheese. Big-flavoured dishes like this call for a long cold drink, such as Savanna cider (from South Africa) and Tusker beer (Kenya), or there’s sweet, delicately spiced Eritrean honey wine.Read more
The consummate chef/hostess/waitress/owner of Kokeb Ethiopian Cuisine – exotically named Getenesh – must be secretly wearing a cape under her clothes as she runs this restaurant like a superhero. Treating every customer like a house guest, Getenesh runs an immaculate eatery on London's Roman Way, and her home-cooking is a wholesome and adventurous affair. The cosy and colourful dining room at Kokeb is filled with African textiles and lively music, and the restaurant is also conveniently close to the Emirates Stadium and Caledonian Road station, making it a good place for pre-game feeds. Don't miss the chicken cooked in a light tomato sauce with coriander and onions, the fresh injera bread and the huge portions of chocolate sponge cake.Read more
Popular with Nigerians to whom it offers a taste of home, 805 Bar Restaurant is a lively eaterie with a bright, white interior decorated with colourful African art. There’s a choice of two dining areas: the smarter executive suite (which can also be hired for events) and the main dining room, which is less pristine but equally popular. Fans come here to wolf down large Nigerian-style portions of cowfoot, spiced chicken gizzards, fish pepper soup, jollof rice and some excellent whole-baked fish. Our dishes were a little hit-and-miss. Tilapia with fried plantain and jollof rice was beautifully cooked, but chicken thighs in tomato sauce was disappointingly dry. Salad garnish dressed in salad cream was a little unexpected too. Although welcoming, service was slow due to some problems in the kitchen, but a free drink was offered without any prompting. Prices are on the high side, though in recompense, portions are generous. Fans of Nigerian and West African cuisine should head here, but although there are plenty of ‘safe’ options, much of the food might be challenging for the uninitiated.Read more
With walls the colour of an African sunset and the sounds of uptempo Ethio-pop mingling with the buzz of diners, Addis offers a generous array of meat, fish and vegetarian dishes. Diners sit at either western-style tables or traditional mesobs (tables with near-floor seating). Service is friendly but slow, giving you time for a couple of Batis (Ethiopian beers) between ordering and eating. Charcoal-grilled lamb kebab was delicately spiced and tender, while yetesom beyaynetu (chickpeas, cabbage and carrots, served with fresh injera – spongy flatbread) was perfect for veggies. Take advantage of the weekday lunch offer to try something different, such as the Horn of Africa favourite fuul (fava beans with feta and falafel), or the more adventurous dulet (spiced lamb innards).Read more
Occo’s stylish decor (a modern take on traditional Moroccan crafts) looked a touch worn on our last visit. We arrived well after the popular two-for-one happy hour, but a boisterous young crowd round the bar was more intent on drinking than sampling the Moroccan and Mod Euro fusion menu. The premises contain an intriguing warren of rooms on various levels. A tête-à-tête is best suited to the conservatory: a quiet space, but rather low on atmosphere. The cosy red boudoir room is often colonised by parties. Fresh ingredients and subtle spicing characterise the cooking, and the food made our taste buds sing, but service, though friendly, was haphazard. After an excessive wait, a cod and king prawn brochette (with sweet-potato mash and rich fig and almond-blossom chutney) arrived minus prawns. To be fair, the owner quickly made amends, providing drinks on the house and deducting the dish from our bill. Our other choices – tender calamares in feather-light batter with fragrant fennel and garlic aïoli, and chermoula-marinated sea bream with minty broad-bean and yoghurt zaalouk – ticked all the right boxes. With a sprucing up of decor and service, Occo would be a winner.Read more
Doukan acquired its greatest fame when it featured in ‘The F Word’, presented by Gordon Ramsay; the restaurant is is the heart of Wandsworth – where Ramsay lives. It has an appealing decor and a fairly short Moroccan menu - until the pudding stage, which is mostly taken up with rich and comforting British/French standards. Lunch features simpler dishes including wraps and sandwiches, and there is an Express option: £10 for 2 courses. The bar features cocktails at £5.50 apiece.Read more
This quick-fix open all-week spot has taken fusion to a new level with new-fangled spins on South African bunny chow - Durban’s comforting curry-in-a-loaf staple. After selling bunnies from a food truck and then a pop-up in Shoreditch, the team who set up Bunnychow have switched its allegiance and turned the dial down low on its South African roots. The chilli-flecked mutton curry has gone, and in its place is a globetrotting choice of wacky fillings - haddock chowder, Cumberland sausage and blue cheese, and even an all-day English breakfast. We’re missing the masala, the mess, and the chilli kicks. By Roopa GulatiRead more
Venue says: April 1st. A gastronomic feast. Guests will have the chance to enjoy dishes inspired the Greek Easter, accompanied by sought after vintages.
This Greek spot in Marylebone didn’t exactly hit the ground running. In Opso’s first month it took me three visits to find the kitchen in full tilt. Visit one had a partial menu. On visit two the restaurant was unexpectedly closed. A stoic third attempt was rewarded with some excellent meze dishes. Opso blends its modern architectural look with a contemporary menu of small plate dishes – mezédes – that are pimped up almost beyond recognition. ‘Taramas cream’ (taramasalata) was a world away from bright pink supermarket tubs. Served with crisp olive crackers, the pale, untinged cod roe was delicate and fresh. Served as a dessert, tsoureki – a brioche-like bread usually eaten at Easter – was like a panettone in appearance and lightness. This, like all the other baked goods, was made in house. It came flavoured with mahlab and mastic, traditional Greek spices made from cherry kernels and tree resin respectively, giving it a distinctive, almost bitter almond or cedar aroma. Served with clotted cream and sour cherry jam, it was like an Attic afternoon tea. Not all dishes were improved by modernisation, though. Pastitsio is usually a lasagne-like slab of macaroni baked with ground beef and béchamel sauce: comfort food. But here the elements were deconstructed and swapped around, then plated in a mound, ‘MasterChef Greece’-style. Although the allspice flavours in the beef were good, tagliatelle-style pasta was a fiddle too far. The simpler dishes worked best, such as the dakos,