Andalucia serves Moroccan and Moorish dishes inside a Seattle dining room built to evoke a North African bazaar, with tilework and lantern light setting the mood before the food arrives. The kitchen, credited to chef Nisreen, works from traditional spices and recipes, and diners frequently point to the Braised Lamb Shank Tagine and the Chicken Rassifa Fettuccine as standouts, along with a cardamom coffee that draws its own mentions.
The restaurant is owner-run, and regulars describe an owner and staff who are personally engaged with the dining room, adding to Andalucia's reputation as a neighborhood find for Moroccan food in the city.
The restaurant is owner-run, and regulars describe an owner and staff who are personally engaged with the dining room, adding to Andalucia's reputation as a neighborhood find for Moroccan food in the city.