Moroccan Funky Fusion Restaurant-Bar Founded By The Two Brothers In 1999

Crouch End, United Kingdom (PressExposure) March 17, 2009 -- Prepare to be transported to another world. Inside this palace of curiosities between Crouch End and Finsbury Park, with its rich fabrics, beaten metalwork, glowing candles and enchanting alcoves is a food-lover's heaven. Moroccan-inspired but with elements of Asian, European and even Australasian cuisine, the menu is as eclectic as the decor. We ate sardine salad with couscous - the fish moist with a perfectly crispy exterior, the couscous tender and spicy - then Thai green chicken curry, once again the ideal heat, texture and taste. My companion's sirloin steak had a garnish of ginger which had her squeaking with pleasure.

Owner Aziz Begdouri and His brother Youssef devised both the exotic interior (including a surreal bed with furniture stuck to the ceiling) and the funky fusion menu, having been a chef in both his native Morocco and in London. Triangle won Archant's Best Moroccan restaurant in London award in 2006, best Chef in 2007 and Best themed restaurant in 2008.

Combined with the chilled world music, the gracious and happy service, the small but idyllic covered garden, the low-level den where you sit cross-legged on cushions, the inventive wine list (try the Moroccan sauvignon blanc - it's knockout) and the plethora of intricate, lovingly worked details everywhere you look, this is a stunning triumph of a restaurant.

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About The Triangle Restaurant

This Moroccan fusion restaurant-bar founded by the two brothers in 1999. Saturated-red walls and a gentle aroma of incense greet you in and a personal welcome by the owner most of the times is one gesture of thoughtfulness among many: candles cast a soft light, and each dish is a creative blend as well as a course in its own right. Boneless steamed chicken with sweet mango and chilli salsa was a toothsome starter. A succulent main of sea bream baked in banana leaf was nicely offset by fennel salad and coconut rice, while grilled ostrich was spiced up with sticky soy and served with fragrant Thai basil rice. Softly spoken waitress brought pleasing extras such as bread and olives.

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Press Release Submitted On: March 14, 2009 at 4:51 am
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