With flares blazing near the entrance, a terra-cotta tiled floor, enormous mirrors in Mexican metalwork frames, and a pair of chandeliers made from copper tubing, the decor is eclectic and the menu follows suit. The kitchen goes nationalistic with battered fish-and-chips with tartar sauce. Or you might find venison rubbed with Dukkah (an Egyptian nut-and-spice blend), topped with a lemongrass-and-tamarind sauce. Locals come to see and be seen as much as to enjoy the food.
Visit the Travel Talk forums for help on planning your trip >>
