Taste of Palestine
Situated on a picturesque street of Notting Hill, akub is a Palestinian restaurant celebrating the rich diversity of ingredients and culinary traditions from the region, while working with locally sourced British ingredients.
Palestinian hospitality is best experienced around an abundant tawla, a dining table with sharing plates offering the flavours and fragrances of the coast, the olives and figs of the Mediterranean terroir and the preservation methods of the desert.
Akub, also known as cardoon, is a seasonal flowering thistle that embodies the essence of Palestine.
Fadi Kattan
Chef Fadi Kattan creates cuisine that honours Palestine’s finest produce with a modern twist. He reinterprets traditional Palestinian dishes while preserving the memory of their fragrance and flavour. He has become an authority and an ambassador for contemporary Palestinian cuisine.
Chef Fadi partnered with entrepreneur Rasha Khouri who has always focused her activities in supporting business opportunities to promote the region.
Food
Fadi's grandmother Emilie's influence encouraged him to be bold with flavour combinations, inspired by spices and recipes he found from her travels, with accompanying notes on how to blend them with local ingredients available in Palestine. This inherited wisdom is what makes our menu so unique.
Blending Britain’s finest seasonal produce and contemporary culinary techniques with age-old Palestinian recipes, each dish is imaginative and totally delicious. Expect Arak cured monkfish, Labaneh balls rolled in sumac, zaatar, turmeric and Aleppo pepper, Bukjet Mousakhan, and Short rib fatteh.
Drinks
Alongside a selection of natural and classic wines from Palestine and Jordan, akub offers a selection of Taybeh beer and Arak, the oldest distilled alcohol in the world.
Signature cocktails champion distinct Palestinian ingredients including apricot leather, pomegranate molasses and of course Arak, which is shaken with mint, lime, gin and ice to create the Dalia’s Delight.