Recent social media posts
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.
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.
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.
25/08/2026
Arabic Coffee French Toast.
A mainstay on our menu since the early days and a customer favourite for those who enjoy something sweet for brunch.
Homemade brioche is soaked in buttermilk, then gently pan-fried to create a crisp exterior. Served with sweet whipped laban, crushed pistachios, bitter cocoa, and a drizzle of thick Arabic coffee and cardamon syrup.
23/08/2026
Nabulsi cheese takes its name from the Palestinian city of Nablus, where it has been made for generations.
A unique white-brined cheese made fresh in our kitchen each day, we grill it with olive oil infused with nigella seeds, adding a subtle herbaceous note.
22/08/2026
Bourtouqal Yaffa, meaning ‘Jaffa Oranges’.
The Jaffa orange became known around the world for its sweetness and distinctive character, while remaining closely connected to the land and history of its namesake city, Palestine. Our Bourtouqal Yaffa draws on that story, bringing together Rittenhouse Rye Whisky, Cocchi Americano, olive oil, orange and zaatar.
22/08/2026
Weekends at akub are made for slowing down.
Join us for brunch, served every Saturday and Sunday from 11am-3pm.
Comfort comes in the form of Aubergine Fatteh, Beyd and Qalayet Bandora, while our Arabic Coffee French Toast offers something for those with a sweet tooth.
We recommend ordering our selection of freshly baked breads, made in-house each morning, to mop up every last spoonful of sauce.
21/08/2026
“When I close my eyes and try to think of a dish that says home, many appear. Mujadara is one of them.” Fadi Kattan
At its heart, Mujadara is a dish of simplicity. Lentils and rice are gently simmered with cumin, coriander and cinnamon, before being finished with crispy onions, sumac and micro shisho.
Humble, comforting and deeply rooted in Palestinian home cooking.
20/08/2026
Maftoul, meaning hand-rolled, is a traditional Palestinian grain made from bulgur and whole wheat flour.
Women prepare it today just as their grandmothers have always done, working together to crack, hand-roll and dry the wheat in the Palestinian sun.
Here, cabbage, chickpeas, raisins, and preserved lemon are tumbled through cooked maftoul to create a hearty salad that has been on the menu in various iterations since we opened our doors.
20/08/2026
A summer staple.
Watermelon takes centre stage in our Batikh Salad. Its red, green, black and white echo the colours of the Palestinian flag, with the fruit having become a symbol of Palestinian identity.
19/08/2026
Fadi’s Lemonade.
A house-made, perfectly balanced mix of signature lemon syrup, sparkling soda, and fresh mint.
Sip over a long lunch, or as the evening settles in.
Address
27 Uxbridge Street
London
W8 7TQ
Option 1 - Public Transport:
Take the Jubilee Line to North Greenwich Station. From there, take the 108 bus towards Lewisham and get off at Blackheath Standard. The restaurant is a short walk from the bus stop.
Option 2 - Driving/Parking:
From central London, take the A2 towards Kent. Take the exit for Kidbrooke and follow signs for Blackheath. There is limited street parking available near the restaurant, but there is also a pay-and-display car park on Old Dover Road, which is a short walk away.
Alerts
Be the first to know and let us send you an email when Akub Restaurant posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Akub Restaurant:
What people say
Akub Restaurant in London is a must-visit for anyone looking to experience the rich diversity of Palestinian cuisine. The restaurant offers a modern twist on traditional dishes, such as their reimagination of Sheikh el Mahshi, which features pickled carrots and herbs stuffed inside baby aubergines. The menu also boasts refreshing cocktails like the Qamardeen dreaming, made with apricot liquor and orange blossom water.
The restaurant's ambiance is equally impressive, with light and airy spaces perfect for both large celebrations and intimate moments. The beautiful archway leading from the ground-floor dining room to the sun-filled courtyard mirrors the historical arches of Palestine and is thoughtfully decorated with objects crafted by Palestinian artisans.
One dish that stands out is Fadi's reinterpretation of Fatteh, featuring tender chunks of short-rib beef layered over cubes of toasted homemade focaccia. And for those looking for something non-alcoholic, Akub offers equally flavorful options like Jallab nojito or Fadi's zesty homemade lemonade.
Overall, Akub Restaurant provides an unforgettable dining experience that combines delicious food with a beautiful atmosphere.
