"The space itself is lovely, with warm natural tones, sharp asymmetrical tables, and bright red chairs. Designed in collaboration with South African architect Samayya Vally, it's intentionally bold and modern, rather than offering outdated 'ethnic' references to Tunisia. Terracotta-coloured shelves are stocked with curated pantry products: spices, sundried peppers, and mountain herbs from Cap Bon; Deglet Noor dates from Tozeur; olive oil pressed in Mahdia; and Lamiri harissa."
"Where the cafe does more literally evoke Tunisia however is in its gorgeous menu of daily-changing Tunisian dishes. We stopped by one Sunday recently for Tunisian mint tea (served traditionally with pine nuts) and a brik, a deep fried crisp filo pastry pocket stuffed with chicken, egg, capers and preserved lemon. It was exceptionally good, and served alongside omek houria salad, with heritage carrots, harissa, caraway, and tuna."
"On other days you might find ablabi, a spiced chickpea soup; Bsissa, an ancient blend crafted with Deglet Noor dates, olive oil, roasted almonds, sesame, linseed and halva; or Drô Gourmand, a velvety porridge of sorghum, enriched with chamya, roasted pumpkin seeds, coconut chips, pomegranate, and Nabeul orange blossom. The menu is rounded out with sweet pastries and excellent tahini biscuits."
Oula operates inside Ibraaz as a daytime café and cultural exchange space focused on Tunisian food traditions and home-style cooking. The interior pairs warm natural tones, asymmetrical tables and bold, modern design by Samayya Vally with terracotta shelving displaying curated pantry items from Tunisian regions. The menu changes daily and features traditional items such as Tunisian mint tea with pine nuts, brik filled with chicken and preserved lemon, omek houria salad, ablabi, Bsissa and Drô Gourmand, alongside sweet pastries and tahini biscuits. Boutheina Ben Salem engages guests and frames Oula as a reference point for Tunisian culture in London.
Read at London On The Inside
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