The story
The Barbary opened in May 2016 in the tucked-away courtyard of Neal’s Yard, Covent Garden. It is inspired by the Barbary Coast, the stretch of North Africa along the Atlantic, and tells a story of trade, travel, and cultural exchange—where ingredients, techniques, and traditions move across borders and evolve along the way.
The kitchen works with three elemental building blocks: fire, clay, and pestle & mortar. No dish exists without them. Cooking over flames is a tradition extending centuries; before there was language there was fire. Following these ancient techniques allows the team to create a connection with the past and heritage through the dishes they serve. As the restaurant puts it: "Of course, we are romanticising, but what is a restaurant without romance?"
The Barbary has held a Michelin Bib Gourmand for ten consecutive years, a reflection of its consistency, creativity, and commitment to quality. The menu continues to evolve under the guidance of Group Development Chef Aika Levins, whose journey from Japan to London’s kitchens has shaped a distinctive, thoughtful approach to cooking.
In 2024, a second location opened on Westbourne Grove, Notting Hill, set within a Grade II-listed building. It offers a larger space with counter dining, window banquettes, and seating for larger groups. A nod to the coastal restaurants the team fell in love with on their travels, it exudes the same implicit charm, warmth, and confidence.
The Barbary is part of the wider story of Zoë and Layo Paskin, whose journey began in music and nightlife before moving into hospitality with The Palomar in 2014. Their collection of spaces—including Evelyn’s Table, The Mulwray, and The Blue Posts—balances atmosphere, culture, and food with equal care. Their work continues today through Studio Paskin, their creative hospitality studio.
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good quality, good value cooking
Opened in 2016, this Neal’s Yard champion, a sibling of the Palomar, continues to draw a savvy, cosmopolitan crowd who crank up the decibels. The dining room is a mix of distressed, whitewashed brick, petrol-blue woodwork and moody lighting, all dominated by a horseshoe-shaped bar surrounding an open-to-view kitchen. Sounds and wonderful aromas fill the room, but it is the cooking from North Africa's Barbary Coast that really plays to the gallery. Blended with Mediterranean and Middle Eastern influences, it comes full of interest and flavour – if you like lemon, garlic, coriander, chilli and yoghurt, you’re in the right place. Driven by unfussy execution, the wood-fired oven and grill inspire many dishes, perhaps a wonderfully rich pata negra pork neck, or wondrous chargrilled cauliflower strewn with coriander seeds, or flavour-punching black dukkah-crusted salmon. Breads, served piping hot, are not be missed (especially the naans and Jerusalem bagels): try them with one of the special dips, say muhammara (walnut and roasted red pepper) or za’aluk (creamy spiced aubergine and tomato). Finish with a syrupy baklava, or a version of tiramisu made with tahini. The multinational wine list opens at £29.
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