Tajine 塔金摩洛哥中东餐厅坐落于繁华的外滩边，由外滩十八号Mr&Mrs bund餐厅的法国设计师打造，曾获2015餐厅周“外滩最具异域风情餐厅”奖。中东公主，NBA球员，NFL美国超级碗球员等名流政要都曾成为Tajine的座上宾。餐厅因此在沪上“洋老饕”圈中享有盛誉，米其林厨师Paolo也曾到店用餐。
The owner of the restaurant is a Middle Eastern who grew up in France and knows Moroccan culture and French cuisine. Originally from Morocco, Tajine's Chef Anis specializes in exquisite and authentic Moroccan cuisine. Morocco, a coastal Arab country in northwestern Africa, is also very keen on the use of spices in its food. At the same time, Moroccans also pay attention to the maintenance of their diet, so Moroccan cuisine is regarded as a healthy meal by Europeans, and it is also the origin of some French and Spanish meals, which are highly sought after by Westerners.
The restaurant is named after the Moroccan classic "Tagin". Tagin is a famous Moroccan dish made using a unique Moroccan cooking utensil known as the "tagin pot" or "tagine pot". The Tajin pot is made of clay, which is breathable and impermeable, and the shape of the triangular cone allows the vapor circulation to rise, minimizing the loss of water. After heating, the moisture from the wall of the pot will drip evenly on the ingredients, which can maintain the original taste and nutrition of the food to the greatest extent. Many of Tajine's specialties are cooked in a tagin pot, and an authentic tajin dish takes at least 6 hours to simmer. Therefore, Chef Anis prepares the day's dishes early in the morning, freshly brewing them every day, and never saving them for the next day, so that their freshness is guaranteed.
Mutton tajin is a well-deserved town dish in the restaurant. The chef insists on using virgin olive oil to cook everything without adding any spices, so the lamb tagin is infused with plums and olives instead of salt to enhance the flavor. A full pot of lamb shanks are carefully stewed in a tajin pot until fragrant, the lamb is soft and juicy, and the potatoes are stewed until they are glutinous. The whole dish is slightly sweet and oily, and although it is a large meat dish, it is not greasy, and the concept of healthy Moroccan cuisine lives up to its name. In addition, there are classic tarking dishes such as saffron lemon sauce chicken tarkin, slow-cooked New Zealand lamb tarkin, salmon tarkin, and vegetable millet tarkin, each with its own unique flavor.
In addition to the tagin, the restaurant also offers a wide variety of traditional Moroccan dishes. A traditional Moroccan soup made with chickpeas, lentils, saffron, etc. The taste of the compound spices is firm, and the soup is thick, a little close to the viscosity of porridge, which is not very in line with the taste of the soup in the impression of Chinese people. The grilled chicken wings with Moroccan spices are fragrant, and the spicy chicken taste is in line with the taste of Chinese people. The other dish is crispy puff pastry wrapped in seasoned potatoes, which is also very crispy and fragrant, which makes people appetize. In addition, there are classic BBQ dishes such as Moroccan lamb chops and large plates of barbecue, which are enough to delight meat lovers. The most striking feature is the Moroccan Royal Mint Tea, with a cup of exquisite silverware and a teapot handle with a chic embroidered figurin. There is a mint leaf floating in the tea in the exquisite cup, but there is no mint flavor at all, but a faint soft fragrance, which is very suitable for relieving greasy.
The restaurant is located on the second floor of the Bund building, and when the elevator door opens, it feels like you have arrived in a foreign country, which is memorable. The restaurant is divided into a lobby, a sofa area and a VIP room for 25 people. All the details of the restaurant reveal an exotic atmosphere, and the owner has gone to great lengths to travel back and forth to Morocco several times to bring the local decorations to the restaurant. Halal porches, European-style window frames, and geometric patterns with unique local characteristics can be seen everywhere. The surrounding walls are clinging to intricately textured wooden panels, with bright blue and red curtains. The soft, slightly dim lighting and the scent of essential oils in the air create a Moroccan atmosphere that is mysterious. The waiters are all dressed in local black robes, with a warm and upright attitude, and will take the initiative to introduce dishes to diners, give matching suggestions, etc., making people feel at home and have a comfortable dining experience.
