Akub Restaurant

Akub Restaurant Akub is a modern Palestinian restaurant that aims to share the rich diversity of ingredients and cul

17/06/2026

Returning to the menu is Naseem Al Ward, or “Rose Breeze”. Anna Patrowicz explains how a blend of hibiscus, spices, pomegranate molasses, jalab rose water and Fever-Tree tonic create this fragrant drink.

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.

Longer days call for relaxed lunches, with loved ones gathered around an abundant tawla. From small plates such as our f...
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.

Commis Chef Prutvi has been with akub for 11 months, becoming a much-valued part of the kitchen team with each passing s...
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.

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

Lamb holds a prized place across Palestinian cooking, so at akub we take our time with it, cooking it slowly to draw out...
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.

This is Sudheesh, our Kitchen Porter.A KP is an essential role in any kitchen. For Sudheesh, each day centres on keeping...
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.

Address

27 Uxbridge Street
London
W87TQ

Telephone

+44 20 7792 2472

Website

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