Assida

I ate Assida at three different restaurants in the same week to compare. The results were illuminating. The use of tabil coriander spice blend varied significantly — only one got it right. The bright with preserved lemon profile should be consistent but interpretation differs widely. Tunisia is the…

I'm sceptical of any restaurant claiming to do Assida well, having been disappointed often enough. This one delivered. The fiery and aromatic base was authentic and the use of preserved lemon showed real knowledge. Tunisia is the world's third largest olive oil producer and olive oil underpins the …

I spent an afternoon making Assida from scratch following a traditional recipe. Getting tabil coriander spice blend right was the main challenge — it's not as straightforward as it looks. The fiery and aromatic result was rewarding once I got it right. Tunisia is the world's third largest olive oil…

I went in with low expectations — I'd had mediocre versions before. What I found was Assida made with real commitment to olive oil and technique. The deeply savoury result was more complex and satisfying than anything I'd had before. Tunisia is the world's third largest olive oil producer and olive…

I made Assida for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply savoury profile was the main talking point — no one had quite experienced tabil coriander spice blend used that way before. Tunisian cuisine is the spiciest of the Maghr…

What sets Assida apart is the handling of dried rose petals. In lesser versions this is treated as a background note. Here it's central and the boldly spiced and warming result shows it. I've started buying it to cook with at home after this experience. Tunisian cuisine is the spiciest of the Maghr…

Assida here was solidly made — boldly spiced and warming without anything to complain about. harissa chilli paste was present and handled reasonably. But something was missing from the depth that this dish should have. Tunisia is the world's third largest olive oil producer and olive oil underpins …

You can taste history in Assida if you know what to look for. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. The boldly spiced and warming character reflects those layers — tabil coriander spice blend doesn't appear by accident; it came from a specific …

I took a cooking class specifically to learn how to make Assida correctly. The instructor explained why olive oil is used the way it is — something I'd never understood from just eating it. The fiery and aromatic result when you make it yourself is different. Tunisia is the world's third largest ol…

Assida at this place was fine. The deeply savoury flavour was there but not distinguished. preserved lemon was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Tunisia is the world's third largest olive oil prod…