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23/10/2026
“Honouring guests is important … bringing them into the home and making them feel like part of the family, filling up the table with plates.” - Fadi Kattan
At akub, that same spirit of Palestinian hospitality shapes the way we eat.
21/10/2026
As the evenings draw in, a little heat in the glass warms the soul.
Shatta, the Arabic word for chilli, is a staple of the Palestinian table. At akub, we make two versions, green and red, both served as condiments alongside our dishes, each bringing its own distinct flavour.
Our homemade red shatta also makes its way behind the bar, where it makes its way into our Shattarita, shaken with Olmeca Tequila, Cointreau and fresh lime juice.
Now served over ice.
19/10/2026
Slow-cooked tomatoes, green chilli and coriander are cooked down to create an intensely rich and flavourful base for our Qalayet Bandora. Always served with our housemade Arabic bread for tearing and dipping straight into the runny yolks of two eggs.
In his cookbook, Bethlehem, Fadi writes about bread as an essential part of Palestinian cuisine and the fabric of everyday life, with independent bakeries across the city baking fresh loaves each morning. Bread isn’t simply an accompaniment, but part of how the food itself is eaten - used to dip, scoop and soak up what remains on the plate.
18/10/2026
We’re delighted to share that we have been selected for the Michelin Guide 2026.
Since opening our doors in 2023, our aim has been to share the richness and diversity of Palestinian cuisine and culture with London. Through dishes rooted in .f.kattan’s family recipes, memories and traditions, we hope to tell the stories of Palestine, champion the farmers, artisans and producers who preserve its food heritage, and create a space where people can come together around the table, sharing food, stories and conversation.
This recognition means so much to our entire team, and we’d like to extend a heartfelt thank you to everyone who has dined with us and supported akub over the years.
17/10/2026
Dinner at akub.
A table that moves between classic dishes prepared as they are back home in Palestine to .f.kattan’s own interpretations of familiar flavours.
There’s Mujadara - rice and lentils with cumin, coriander, cinnamon, fried onions and sumac - a dish Fadi says immediately makes him think of home, while Crunchy Mansaf reimagines the traditionally shared dish of lamb, rice and laban jameed inside a crisp bread pocket.
An abundance of dishes made to be shared, brought together around one tawla - the way dinner at akub is intended to be eaten.
16/10/2026
Fatteh is a dish built in layers. At its heart is bread, toasted or torn, traditionally layered with everything from yogurt and chickpeas to chicken, lamb or beef.
At akub, our version pairs slow-cooked British short rib from Aubrey Allen with garlic yogurt, pomegranate and crisp focaccia croutons. For Fadi, all these elements balance each other in perfect harmony.
15/10/2026
Bourtouqal Yaffa, created by our incredible general manager, Mariella.
Rittenhouse Rye Wh**ky and Cocchi Americano meet Zaytoun olive oil, yaffa orange and za’atar - bringing together the warmth of rye with citrus, herbs and the richness of olive oil.
14/10/2026
Mafghoussa, a dish rooted in making something delicious from what might otherwise be left behind.
Taking its name from the way the courgettes soften and break down as they cook. There are many versions found in Palestinian kitchens, from those made with tomatoes and laban jameed to versions finished with olive oil.
At akub, ours brings together squashed courgettes mixed through garlic yogurt, roasted courgettes, toasted pine nuts and fresh mint.
13/10/2026
The Shattarita, reimagined.
Our take on the Spicy Margarita introduces homemade red shatta to this classic cocktail - a fresh red chilli condiment that brings depth and a gentle kick.
Shaken with Olmeca Tequila, Cointreau and fresh lime juice, and now served over ice for a longer, refreshing serve.
12/10/2026
Plating up our Crunchy Mansaf.
First, vibrant laban jameed is made in house, then topped with crisp parcels filled with pulled lamb and rice, and finished with toasted almonds.
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.
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.
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.
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.
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.
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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.
