Akub Restaurant

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

Brewed in the hilltop village of Taybeh in Palestine since 1994, Taybeh Golden was the brewery’s first b**r and the firs...
27/09/2026

Brewed in the hilltop village of Taybeh in Palestine since 1994, Taybeh Golden was the brewery’s first b**r and the first microbrewed b**r in the Middle East. Made with natural ingredients and traditional German hops, it’s smooth and full-flavoured with a crisp finish - a perfect match for Fadi’s Arayes.

As the evenings draw in, settle in at akub or enjoy Taybeh at home - now back in stock on our online shop.

25/09/2026

A welcome return to the w**e list.

Anna introduces three w**es from Cremisan Winery, now back at akub for the autumn and winter months.

Founded in 1885 in the hills of Beit Jala, near Bethlehem, Cremisan has played an important role in preserving and celebrating Palestine’s indigenous grape varieties. The w**ery’s research into native vines identified 21 distinct grape genotypes, with Dabouki, Hamdani, Jandali and Baladi among those at the heart of its w**es today.

Back on our list are the fresh and aromatic Dabouki, Hamdani Jandali - bringing together two ancient native white grapes - and Rosé, made from the indigenous Baladi grape.

As Fadi Kattan puts it, “It’s not a dip, it’s a scooping dish.”This traditional Palestinian dish was born from making us...
22/09/2026

As Fadi Kattan puts it, “It’s not a dip, it’s a scooping dish.”

This traditional Palestinian dish was born from making use of the courgette flesh left behind when preparing stuffed courgettes. For the base, the insides of courgettes are mashed and stirred through garlic yogurt, while the rest of the vegetable is sliced and roasted, later to be placed on top.
Toasted pine nuts and fresh mint add a final crunch and herbal freshness.

Our Dead Sea Chocolate Cake, made with 70% Cru Virunga chocolate crémeux and finished with unrefined salt crystals from ...
20/09/2026

Our Dead Sea Chocolate Cake, made with 70% Cru Virunga chocolate crémeux and finished with unrefined salt crystals from the West Bank Salt Company.

One of the last Palestinian salt producers still operating on the shores of the Dead Sea, the company has been producing salt since before 1967. Today it is run by Abu Hussein alongside his son, Hussam.Their unrefined crystals bring a distinctive salinity to the rich, dark chocolate and caramel.

We recommend pairing it with a glass of 1984 Castarède Bas Armagnac, bringing notes of fruit and spice to round off the evening.

17/09/2026

We asked our team which three dishes you can’t leave akub without trying…

For Mariella, our wonderful GM, it has to be Short Rib Fatteh.

For James, like many of our regulars, Bukjet Mousakhan takes centre stage. And finally for Anna, Mafghoussa wins.

10/09/2026

As the last weeks of summer approach, there’s still time to enjoy some of the season’s dishes before autumn produce begins to make its way into our kitchen.

Here, Koussa Syami bil Freekeh takes centre stage. Round courgettes are filled with freekeh, onions, tomatoes, mint, parsley and spring onions. Freekeh itself begins as young green wheat, harvested before it fully ripens, then dried and charred before being rubbed to remove its husk - a process from which its name originates.

Fadi Kattan has long championed the freekeh of Jenin, an ingredient closely connected to Palestinian land and agriculture, and one that brings its distinctive smokiness to this dish.

Slow-cooked Lamb Neck.A cut that rewards time and patience, our lamb neck is slowly cooked with fenugreek, cumin and all...
09/09/2026

Slow-cooked Lamb Neck.

A cut that rewards time and patience, our lamb neck is slowly cooked with fenugreek, cumin and allspice until tender, allowing the spices to work their way through the meat.
Served with our housemade red shatta mayonnaise.

Shish Barak is traditionally made with small dumplings served in a warm yogurt sauce. At akub, we reinterpret the dish w...
08/09/2026

Shish Barak is traditionally made with small dumplings served in a warm yogurt sauce. At akub, we reinterpret the dish with spiced squash dumplings, served on a bed of beetroot tahinia and finished with pine nuts.

Tahinia has long held a place in Palestinian kitchens, used alongside vegetables, meat and fish. Here, beetroot brings an earthy sweetness and vibrant colour to the sesame paste, accompanying the spiced squash dumplings.

01/09/2026

After a short pause over the Bank Holiday weekend, we’re delighted to welcome you back to akub.

As the last weeks of summer approach, there’s still time to enjoy some of the season’s dishes before autumn produce begins to make its way into our kitchen.

Here, Koussa Syami bil Freekeh takes centre stage. Round courgettes are filled with freekeh, onions, tomatoes, mint, parsley and spring onions. Freekeh itself begins as young green wheat, harvested before it fully ripens, then dried and charred before being rubbed to remove its husk - a process from which its name originates.

Fadi has long championed the freekeh of Jenin, an ingredient closely connected to Palestinian land and agriculture, and one that brings its distinctive smokiness to this dish.

26/08/2026

“The taste of Palestinian summer!” .f.kattan

There are few ingredients that evoke the season quite like watermelon. Paired with chilli, marjoram, olives, almonds and olive oil, our Batikh Salad is fresh, vibrant and made for warm days around the table.

Address

27 Uxbridge Street
London
W87TQ

Telephone

+44 20 7792 2472

Website

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