Alandalus

For a slow-cooked taste of vegetables at their best, the beef tagine is a tempting choice. One diner who ordered it at lunch recalled the flavour of vegetables simmered in a spiced sauce, and beef that was tender to eat despite a texture reminiscent of tendon. Prunes and olives added a pleasing contrast, they noted. The menu includes a tagine of beef simmered with a blend of 40 spices and served with sautéed onions and vegetables, as well as a version topped with prunes and almonds. Both centre on the deep flavour of beef; choose between the savoury taste of vegetables or the sweet-tart fruit and nutty texture.

The meatball tagine, served with tomato sauce and a soft-cooked egg, offers a different take from the beef tagine. One diner who tried it wrote that the experience went beyond what a photo or description could convey. It may appeal to anyone looking for a tagine with a little variation.

Paella is another mainstay, with different toppings to choose from. The Valencian-style version combines chicken, seafood and beans; squid ink brings its own savoury depth, while the vegetable paella gets richness from cheese. One pair who shared a paella at lunch said the portion was more than they could finish, making it a good option for sharing.

Finish with mint tea, described on the menu as a popular drink in Morocco. Diners have also mentioned enjoying it after their meal. With lunch service and a menu built around tagines and paella, Alandalus offers options for lingering over an individual dish or gathering around a paella.