Pastilla

I went in with low expectations — I'd had mediocre versions before. What I found was Pastilla made with real commitment to argan oil and technique. The complex with dried fruit and spice result was more complex and satisfying than anything I'd had before. Moroccan cuisine draws from Berber, Arab, A…

I've now had Pastilla prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises medjool dates in the way Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The complex with dried fruit and spice character is more pronoun…

I first ate Pastilla on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the complex with dried fruit and spice quality I remembered. harissa was handled correctly — something most restaurants here get slightly wrong. hospitality ri…

I had never tried Pastilla before this visit and I wasn't sure what to expect. The sweet and savoury together taste hit immediately and made sense of the dish in a way descriptions never quite do. harissa is an ingredient I'd not encountered used quite like this before. The a family couscous Friday…

I'm sceptical of any restaurant claiming to do Pastilla well, having been disappointed often enough. This one delivered. The sweet and savoury together base was authentic and the use of preserved lemon showed real knowledge. hospitality rituals including mint tea service are integral to the food ex…

I spent an afternoon making Pastilla from scratch following a traditional recipe. Getting medjool dates right was the main challenge — it's not as straightforward as it looks. The sweet and savoury together result was rewarding once I got it right. Moroccan cuisine draws from Berber, Arab, Andalusi…

Most people overlook how much the right drink changes Pastilla. I ordered it with orange blossom water drink and the richly perfumed elements of the dish sharpened considerably against the pairing. harissa in particular became more prominent in a good way. Moroccan cuisine draws from Berber, Arab, …