The story
On a quiet Notting Hill street, Akub reimagines Palestinian hospitality around the tawla – a table laden with sharing plates. The restaurant takes its name from the cardoon, a seasonal thistle that symbolises the resilience and flavour of Palestine. Here, the cooking draws on the coast’s seafood, Mediterranean olives and figs, and the desert’s preservation techniques, all while working with locally sourced British ingredients.
Chef Fadi Kattan is an authority on contemporary Palestinian cuisine. He reinterprets traditional dishes with a modern twist, guided by the notebooks of his grandmother Emilie. Her bold spice combinations – notes on blending zaatar, sumac, and Aleppo pepper with whatever was available in Palestine – form the backbone of Akub’s menu. Kattan partnered with entrepreneur Rasha Khouri to open the restaurant, and together they have created a space that feels both intimate and generous.
The à la carte menu changes with the seasons, but signatures include Arak-cured monkfish, labaneh balls rolled in sumac, zaatar, turmeric and Aleppo pepper, Bukjet Mousakhan, and short rib fatteh. Each dish balances age-old Palestinian recipes with contemporary techniques and Britain’s finest produce. Weekend brunch is also served, offering a lighter take on the same philosophy.
The drinks list is equally considered. Alongside natural and classic wines from Palestine and Jordan, there is Taybeh beer and Arak – the oldest distilled alcohol in the world. Signature cocktails champion Palestinian ingredients: apricot leather, pomegranate molasses, and the Dalia’s Delight, where Arak is shaken with mint, lime, gin and ice.
Akub’s thoughtful cooking and warm atmosphere earned it a Michelin Recommended spot in the 2026 guide – a fitting acknowledgment of Kattan’s work as an ambassador for Palestinian cuisine. The restaurant also hosts supper clubs, like the collaboration with Taybeh Winery, and charity events such as the launch of Kattan’s cookbook Bethlehem: A Celebration of Palestinian Food, with proceeds supporting humanitarian aid in Gaza. It is a place where every meal feels like an invitation to learn, share, and savour.
Recognition
Ambience
Details
History
‘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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