Why it's in the guide
Franco-Palestinian chef Fadi Kattan's London debut, celebrating Palestinian culinary traditions with locally sourced British ingredients. The shish barak (lamb dumplings in yoghurt) and dagga ghazzawieh (Gaza-style tomato and chilli dip) are extraordinary. The brunch featuring labaneh with za'atar is a standout weekend experience. Named after the wild thistle foraged in Palestinian hills.
Order from the Palestinian a la carte or brunch menus; book ahead for dinner.
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