Since the 1999 pairing of Hugh Grant and Julia Roberts, Notting Hill has been hailed one of London's must-visit neighbourhoods. However, in more recent years, the driving force has evolved from its vibrant market to its food scene. Whilst being one of the UK's most Michelin-star-dense neighbourhoods, Notting Hill is also repeatedly recommended for its characterful and neighbourhood-driven restaurants. In fact, the area is home to a melting pot of cultures, with over 30 cuisines one can choose between. We opted for Palestinian, and made our way to a critically-acclaimed restaurant in an airy converted townhouse to try it.
Akub is a seasonal flowering thistle that embodies the essence of Palestine. It is also the name of the restaurant lead by Chef Fadi Kattan, who has become an authority and an ambassador for contemporary Palestinian cuisine. We visited during the typical May bank holiday heatwave, stepping into a light, breezy relief from the humidity outside. It was the late afternoon, around 2pm, and our fellow diners were deep in conversation, slouched in comfort in the way one does after a significant feeding. Oversized sharing plates sat on the tables in front of them with remnants of pomegranate seeds, almond flakes, and crumbs of feta, the typical ingredients of Middle-Eastern food. However akub is not just Middle-Eastern, it has its own unique identity. It has the hummus and the labhneh we all know and love, but the menu is elevated with age-old Palestinian recipes, spices, and wisdom that Chef Fadi inherited from his grandmother.
We ordered too much, as one should at this restaurant. The golden Zahra Fritters arrived first. Made with cauliflower, they have a lighter, fluffier interior, but the same crisp synonymous with a perfectly-fried patty. They were served on a bed of bright green coriander tahinia with sumac onions on top. Crunch, cream, and a hit of tang combine to create nothing short of one of the finest fritter dishes we have ever tried.
Next to arrive was what appeared to be a bowl of yoghurt with a sprinkling of pomegranate seeds on top. Admittedly, I was initially confused. As my spoon broke through the thick blanket, however, I discovered, with sheer delight, a mound of meltingly tender, slow-cooked beef hidden beneath. This was the Short Rib Fatteh: a perfect harmony of rich beef, refreshing yoghurt, and a hit of sweetness from the pomegranate. What first seemed deceptively simple quickly revealed itself to be one of my favourite dishes of the meal.
As an interval, the sommelier appeared with a platter holding two glasses, a spirit bottle, and a convincing argument for us to take a shot on a Sunday afternoon. The spirit was Arak, the oldest distilled alcohol in the world, derived from fermented and hand-pressed Palestinian grapes. Triple distilled and infused with aniseed, it's traditionally mixed with water, turning it a milky consistency. As straight spirits go, this one was remarkably tolerable for my sensitive palate, offering a warmth and smoothness rather than the harsh burn I had been expecting. Having said this, as a starting point I'd opt for the Dalia's Delight, which rather than just pure water, adds gin, lime juice, and fresh mint to create a concoction, shaken with ice, that can be slowly savoured.
Our final savoury dish of the afternoon was Qare' mashwi, which I can only describe as a sharing plate you regret to share. The roasted butternut squash was soft and sweet, balanced by tangy feta, fragrant herbs and a drizzle of pomegranate molasses. Every element played its part, resulting in a dish that puts the most hardwired of manners under serious strain. Finally, came dessert. Excessive for a lunch-time booking? Perhaps. However, I will commend (and question) anyone who can resist the temptation of a baked and spiced cheesecake topped with poached pear. The Meghli Cheesecake lived up to its menu description, and was the fairytale ending to our blissful afternoon.
Notting Hill may have traded market stalls for Michelin stars, but akub proves the neighbourhood's greatest asset is still its ability to surprise. Thoughtful, personal, and incredibly generous, Chef Fadi Kattan's menu doesn't simply showcase Palestinian cuisine, it celebrates its history, traditions and ingredients with undeniable skill. It's the kind of place where dishes linger in your memory long after the table has been cleared, and where ordering too much somehow still doesn't feel like enough.
