Akub is carried by world-renowned chef Fadi Kattan and his business partner Rasha Khouri. They both wanted to celebrate Palestinian food by melting traditional recipes with contemporary culinary techniques. The idea is to shed a new light on Palestinian gastronomy, which is too often invisibilised by vague labels, such as 'Mediterranean' or 'Middle Eastern' cuisine.
Akub's products are fresh, seasonal and local. The dried spices and olive oil are imported by Palestinian suppliers, in particular the fair trade company Zaytoun.
Mansaf, shish barak, mulukhiyah, ... Akub does not forget to accompany its traditional dishes with the well-known Palestinian hospitality.
The restaurant is housed in a three-storey building in Notting Hill with a glass roofed courtyard.
Photo: copyrights Instagram account @akub.london