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Akub

London, Notting Hill - Palestinian - Restaurant - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

‘Best to come in a group and order as many of the sharing dishes as possible,' is sound advice for those planning to eat at this hugely popular Palestinian restaurant which opened in 2022 after a crowdfunding campaign; bagging a reservation for dinner can take weeks. Akub (meaning cardoon or edible thistle) spreads over four floors, with white-painted brick walls, foliage dangling from metal keys, tiled flooring, ash-wood tables, beams, bowls piled with fresh lemons and an olive tree creating a relaxed and convivial vibe. Fadi Kattan hails from Bethlehem and offers his own take on contemporary Palestinian cuisine via a menu that is divided into ‘ard’ (land, as in vegetarian), ‘bahar’ (sea) and ‘lameh’ (meat), while showcasing the flavours of Galilee, the Gaza Strip and the West Bank. Start, perhaps, with a creamy risotto made with freekeh grains, its nutty flavour combined with charred green wheat infused with saffron, and topped off with dried...

‘Best to come in a group and order as many of the sharing dishes as possible,' is sound advice for those planning to eat at this hugely popular Palestinian restaurant which opened in 2022 after a crowdfunding campaign; bagging a reservation for dinner can take weeks. Akub (meaning cardoon or edible thistle) spreads over four floors, with white-painted brick walls, foliage dangling from metal keys, tiled flooring, ash-wood tables, beams, bowls piled with fresh lemons and an olive tree creating a relaxed and convivial vibe. Fadi Kattan hails from Bethlehem and offers his own take on contemporary Palestinian cuisine via a menu that is divided into ‘ard’ (land, as in vegetarian), ‘bahar’ (sea) and ‘lameh’ (meat), while showcasing the flavours of Galilee, the Gaza Strip and the West Bank. Start, perhaps, with a creamy risotto made with freekeh grains, its nutty flavour combined with charred green wheat infused with saffron, and topped off with dried laban jameed (goat's milk yoghurt) and pine nuts. A kofta made with a fleshy Rye Bay skate could follow, teamed with loumi (black lemon), grape leaves, coriander and tahini, while mansaf (a classic Bedouin lamb dish) is served in a trio of deep-fried filo parcels stuffed with succulent pulled shoulder, rice and garlic set atop a bright yellow laban jameed sauce. Other good calls range from the warm, soft zaatar bread topped with sumac, thyme and toasted sesame seeds (plus a drizzle of olive oil) to a rich, dark Dead Sea chocolate cake (its sweetness cleverly offset with sea salt) served with caramel and tahini ice cream. A handy drinks list features cocktails influenced by Levantine ingredients (dates, arak and apricots), beers from the region, and 25 wines (from £28) including a couple from the Taybeh Winery in Palestine.

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VENUE DETAILS

27 Uxbridge Street
Notting Hill
W8 7TQGB

020 7792 2472

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OTHER INFORMATION

Private dining room, Separate bar, Family friendly

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