You'll be greeted at this restaurant by a friendly, casual staff member clad in a colorful T-shirt and black pants. The setting is like Marrakech, with stucco walls, a wood-and-stone floor, patterned wood window shades, burning candles, and banquettes. You can fill up on the freshly baked bread along with appetizers such as garlicky marinated olives and pickled carrots spiced with pepper and cumin. These starters are a gift from the chef. Other appetizers are also tantalizing, especially the briouat: paper-thin and very crisp triangular packets of puffed pastry filled with saffron-flavored chicken and other treats. One of the chef's specialties is pastilla au pigeon, a traditional poultry pie with almonds. Many diners visit for the couscous maison, among the best in London. Served in a decorative pot, this aromatic dish of raisins, meats (including merguez sausage), chicken, lamb, and chickpeas is given added flavor with marissa, a powerful hot sauce from the Middle East.