http://www.akub-restaurant.com/

Akub Restaurant, 27 Uxbridge Street, London (2026)

15/06/2026

Anna Patrowicz our sommelier and drinks expert explores Jourdanian red, Touriga Nacional from Saint George.

From the careful ageing process, to its distinct flavour profile, Anna walks us through the wine and her choice of pairing with dishes from our à la carte.

13/06/2026

Longer days call for relaxed lunches, with loved ones gathered around an abundant tawla.

From small plates such as our fresh bread selection with Red Lentil Moutabal, to lighter, vegetable-forward dishes like Beitinjan bil Tahinia, as well as richer plates including Shish Barak or our Prawn Zibdiyyeh.

11/06/2026

Commis Chef Prutvi has been with akub for 11 months, becoming a much-valued part of the kitchen team with each passing season. From peeling and chopping to organising ingredients ahead of service, his work helps keep the kitchen moving smoothly day to day.

What Prutvi enjoys most about working at akub is the supportive atmosphere within the team and the constant opportunity to learn new dishes and techniques.

His favourite dish is the Batikh Salad - compressed watermelon with cucumber, black olives and marjoram, finished with toasted almonds and fresh mint. A light, bright plate returning to the menu just in time for summer.

31/05/2026

Sommelier and drinks expert Anna Patricowicz walks us through the non-alcoholic beers on our menu, sourced from Taybeh Beer

Founded in the West Bank, Taybeh is considered Palestine’s first brewery, producing a range of craft beers rooted in local tradition.

28/05/2026

Beitinjan bil Tahinia brings together roasted aubergine with a few considered accompaniments.

The aubergine is cooked slowly until soft, taking on a subtle smokiness as it breaks down. It’s then layered with tahinia, herbs, pomegranate seeds and toasted pine nuts, with a final scattering of nigella seeds.

26/05/2026

Traditionally served at breakfast, but available to enjoy all day from our à la carte, Labneh balls are a Palestinian staple.

Made in-house using thick, strained yogurt from Dorset Dairy Company, the labneh sits somewhere between a soft cheese and a spread. It is hand-rolled into balls and coated in za’atar, turmeric with Aleppo pepper, or sumac.

Enjoy with a generous pour of Zaytoun Extra Virgin olive oil, scooped generously onto warm, fresh za’tar bread.

24/05/2026

Nostalgic and gently sweet, Naseem Al Ward, or ‘Rose Breeze’, was originally created as a Valentine’s Day special and has since returned to the menu, for you to enjoy once more.

Inspired by the bright, intensely fruity sodas of the 1990s, it is refined for a modern palate using Palestinian botanical infusions. A blend of hibiscus, sumac, bay leaf, allspice, fenugreek, pomegranate molasses, jalab and rose water, finished with Fever-Tree tonic for a light sparkle.

21/05/2026

Lamb holds a prized place across Palestinian cooking, so at akub we take our time with it, cooking it slowly to draw out the meat’s depth and richness.

Our lamb is sourced from award-winning butchers, Aubrey Allen, selected for quality and handled with care in our kitchen to let the flavour develop fully.

We finish it with coriander tahinia, lifting the richness of the meat, and a herb-infused olive oil to bring the dish into balance.

19/05/2026

This is Sudheesh, our Kitchen Porter.

A KP is an essential role in any kitchen. For Sudheesh, each day centres on keeping the kitchen clear, organised and running smoothly, while managing the flow of plates from the floor, allowing the chefs to focus on the dishes that reach your table.

Sudheesh loves learning about Palestinian cuisine and when asked about his akub favourites, he lights up: “Short Rib Fatteh - whenever I catch the smell as it slowly cooks, I find myself craving it.” For something sweet, he turns to the Dead Sea Chocolate Cake, which he pairs with hot chocolate.

05/05/2026

Ingredients pass through many hands on their journey to your plate, but the first in our kitchen is always Commis Chef Dharma.

Dharma, who joined the team a year ago, handles preparation with care, from receiving deliveries of fresh produce to chopping the onions later used in the Bukjet Mousakhan. However, what she enjoys most in her role is learning interesting new recipes.

Dharma recommends the Meghli Cheesecake - pleasantly sweet, bright and warming, with a nutty crunch to finish.

When asked what makes akub special to her, she replies simply, “The team. They are like family.”

03/05/2026

A trio of confections, churned in-house and inspired by the flavours of Fadi's home.

Tahinia, made from ground sesame, is rich and nutty.

Za’atar offers a bright, sweet-savoury take on a classic.

Dates and frankincense bring an ancient, fragrant flavour made new, with a smooth texture.

They’re a cooling treat to round-off your meal this bank holiday weekend.

01/05/2026

Arayes are a classic street food combining heavily spiced meats enclosed in bread and fried until crisp - a familiar comfort.

At akub, we use freshly baked za’atar brioche, lightly toasted and filled with tahinia and red shatta paste, slow-cooked short rib from Aubrey Allen Butchers, pickled red onions and cucumbers, and fresh herbs.

For the perfect bank holiday lunch, why not enjoy it alongside Tareeq Al Bakhour - a refreshing blend of frankincense and saffron infused tea from Rare Tea Company, with warming nutmeg sugar syrup, date molasses and a touch of evaporated milk.

29/04/2026

Cooking can hold a deep connection between land and people. Food is transportive, existing both within and beyond its context. “It’s a magic act. A sacred moment” - Fadi Kattan

This is embodied in Musakhan, a dish entrenched in culinary history, reimagined here as Bukjet Mousakhan.

Chicken is slow-cooked with sumac - a spice at its best sourced from the resilient trees north of Hebron - then layered with sweet confit onions. It is baked in a parcel, inspired by the taboon bread used in the traditional dish, and finished with toasted almonds.

26/04/2026

The many colours of akub: from deep olive tones, evoking the terroir of the West Bank, to softer, sunwashed hues that reflect the landscape and its seasons.

23/04/2026

Seasonal courgettes, garlic yogurt, pine nuts, and freshly torn mint come together to create our Mafghoussa - a dish well suited to spring, always served cold, and perfectly paired with a crisp glass of Jascala Sauvignon Blanc.

Traditionally a zero-waste dish, Mafghoussa is made using the insides of courgettes, with the cored husks often repurposed in Koussa mahshi (stuffed courgettes). It exists in many delicious variations - some with tomatoes, others with laban jameed. At akub, we finish it with Zaytoun allowing the vegetable to shine.

21/04/2026

Quality vegetables, prepared with spices and care.

Fadi explores how sustainable farming is central to the cuisine at akub and how fresh produce from longstanding partner is celebrated in our dishes, Mafghoussa, Beitinjan bil tahinia, and Maqloubeh.

17/04/2026

Introducing Fadi’s Arayes: a sandwich inspired by the stuffed kmaj bread arayes Fadi Kattan enjoys on his visits to Nablus.

He often recalls his late grandmother Julia’s mastic brioche - a sweet bread his family would look forward to each Easter, and one also made in Jerusalem by the Palestinian Greek community. More widely, bread holds a central place in daily life across Palestine, with bakeries lining the streets, shaping a sense of routine and community.

At akub, that memory and tradition influence our own za’atar brioche, baked fresh in-house for this sandwich. Soft brioche is toasted then spread with tahinia and red shatta, then layered with tender slow cooked short rib beef from Aubrey Allen Butchers sumac-pickled red onions, mkhalal (pickled cucumbers), and fresh herbs. Finished with a drizzle of Zaytoun olive oil, as always.

14/04/2026

A dessert that has been on our menu from the beginning, but that never lasts on the plate for long. Gentle salinity meets creamy dark chocolate, with hints of morello cherry and black tea, in our Dead Sea Chocolate Cake.

12/04/2026

A spring spread, best enjoyed over long, leisurely lunches, paired with a glass of Cremisan Winery's Baladi, 2022 or Taybeh Winery's Nadim Cabernet Sauvignon, 2021 - refreshing pairings for lighter plates.

New to the menu, Lamb Skewers and Sabanegh bil Sumac, a baby spinach salad with sumac pickles.

These gloriously green dishes join familiar favourites like Dagga Ghazzawieh, a dill and tomato salad; Maftoul Salad, made with pearls of bulgur wheat; and Mafghoussa, squashed courgettes with garlic yogurt, pine nuts, and fresh mint leaves.

09/04/2026

Whether straight from the tub or delivered by a brightly coloured musical van, ice cream is a familiar pleasure from childhood. We’ve taken this nostalgic, timeless favourite and reworked it through the flavours of Palestine.

Our new ice creams, made freshly in-house using Cotteswold cream from Smith and Brock and unhomogenised whole milk from Natoora come in the following flavours:

Tahinia: nutty, with a subtle bitterness cutting through its fudgy texture.

Za’atar: light with herbaceous depth.

Dates and Frankincense: sweet and delicately fragrant, with a custard-like texture.

Now on our dessert menu, just in time for the warmer months ahead.

07/04/2026

Fadi shares how milk, yogurt and cheese - using dairy from our trusted producers, The Estate Dairy, The Dorset Dairy Co., and Bevistan Dairy - shape some of our plates. From Malfouf bil Laban, which pairs grilled cabbage with a garlic yogurt, to Knafeh Mahshiyeh, which brings together crisp pastry and handmade Nabulsi cheese for dessert.

04/04/2026

“Lamb is the meat you cook in Palestine to honour a guest. It is always the pièce de résistance of a Palestinian celebration table.” - .f.kattan

Across Palestine, lamb is closely tied to weddings and family gatherings, marking important moments of togetherness. In Fadi’s great-grandmother’s generation, each cook in the family brought their own touch to lamb, shaping a tradition that continues to evolve with time and the seasons.

With spring, lamb comes into its own. At akub, our lamb skewers reflect that moment, using tender cuts from our partners . Slowly roasted, they are set over a Coriander tahinia that illuminates the senses, then finished with herb-infused olive oil.

02/04/2026

Something fiery, best enjoyed as the late spring light filters into the courtyard at akub.

Part heat, part citrus brightness, our most popular cocktail, the Shattarita, blends homemade red shatta with Olmeca Tequila, Cointreau and lime juice.

Join us for a glass as we ease into the bank holiday weekend.

31/03/2026

A glimpse behind the scenes at our kitchen team in action - from the first prep of the morning, to the sound of the service bell.

26/03/2026

Palestine is celebrated for the seafood of its beautiful Mediterranean waters, long reflected in the region’s cooking.

At akub, we honour this tradition with seabass cured in Muaddi arak, a grape-brandy spirit infused with aniseed, which lends the fish a silky texture and delicate liquorice note.
Finished with a light dusting of sumac and a drizzle of Zaytoun unfiltered extra virgin olive oil.

Akub Restaurant