Lebanese cuisine is built on a balance of brightness, spice and simplicity. The cooking itself draws on influences that stretch from the Eastern Mediterranean to the Arabian Peninsula with Ottoman grilling techniques, Persian aromatics, Mediterranean herbs and olive oil, and the Levant’s signature balance of citrus, spice and freshness. At its core are the dishes that anchor the region’s food culture: colourful salads, charcoal-grilled meats, slow braises and the shared spread of mezze.
Lebanese restaurants began to establish a foothold in London from the late twentieth century onwards, as chefs and families from Beirut and the wider Levant brought their culinary traditions to the city. Their kitchens introduced Londoners to warm bread served continuously, herb-heavy salads, chickpea purées, and charcoal-grilled meats, laying the groundwork for the Lebanese dining landscape that exists today. In Knightsbridge in particular, several long-standing restaurants continue to uphold these traditions, offering some of the most recognisable expressions of Lebanese cooking in the capital.
Al Basha
Opposite Hyde Park, Al Basha has long held a place amongst the area’s established Middle Eastern dining rooms. The restaurant was founded by a group of chefs and owners with roots across the Levant and North Africa, and since opening, has become a fixture of the neighbourhood, known for serving dishes that span the region from Lebanon to Egypt. The interior combines hints of classic Middle Eastern design with a London finish. The space is arranged across an open-plan layout, with booths available for more intimate meals.
Al Basha’s menu reflects its pan-regional roots. Mezze forms the natural starting point, with plates such as hummus, moutabal made from chargrilled aubergine, falafel with a crisp herb crust, and neatly rolled vine leaves. A selection of grilled meats and seafood follows, including lamb cutlets marinated in spices, chicken shish with a gentle smokiness, mixed platters of kofta and skewers, and Gulf-influenced preparations of prawns and fish. Egyptian staples also feature, such as the koshary layered with lentils, rice and tomato, which nods to the restaurant’s connection to North Africa. Arabic ice creams and assorted pastries finish things off, and there is emphasis on traditional drinks from the region, such as mint tea and cardamom-led coffees. With its central location and broad regional menu, Al Basha remains one of the area’s enduring Middle Eastern restaurants.
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Ishbilia
Found just off Knightsbridge on William Street, Ishbilia first opened its doors in 1998 in Belgravia before moving into its current, larger home under chef–owner Mohamed Alkhlaifaoui. The move allowed the restaurant to grow into the space many felt it always deserved, whilst keeping the sense of familiarity that defined its earliest days. A recent renovation introduced a spacious dining area, a private room and a mezzanine-style lounge designed for long mezze-led evenings.
The menu is notably extensive, with one of the most wide-ranging Lebanese offerings in London. Cold mezze comes out first with hummus in its classic form or brightened with garlic and parsley. Hot mezze widens the field with kawarmah, where lamb is diced and set over warm hummus, herby falafel, and pastries filled with savoury meat or spinach. The charcoal grill takes centre stage for the main courses. Lamb arrives as tender cubes or shaped into lightly spiced kafta, whilst chicken is marinated generously for tawouk skewers. For those who prefer something slower-cooked, there is a selection of stews, including lamb with yoghurt or okra simmered in tomato. For dessert, Osmaliyeh brings fine pastry layered with cream, and a selection of baklawa and traditional ice creams keeps things straightforward. Ishbilia manages to combine the comfort of Lebanese hospitality with the expectations of a West London address.
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Beirut
Harriet Street has a way of slowing the pace of Knightsbridge. One turn off the main road and the scene shifts, the noise drops, and the buildings feel more residential. Beirut Knightsbridge fits naturally here. The restaurant was created with the idea of offering a quiet pocket of Lebanese warmth in the middle of London with generous food, fresh produce and the sharing spirit of mezze culture. Inside, the space is stylish and modern, with seating designed to encourage a social, communal way of eating.
In an area known for bold statements and high visibility, this restaurant opts to let the cooking speak for itself with layers of influence from Ottoman, Persian and neighbouring traditions. Mezze tends to anchor the meal, served with bowls of hummus, falafel that arrives crisp, vegetables and salads, and freshly baked bread. From the grill, staples such as chicken shish taouk and lamb skewers offer that familiar charcoal edge, and mixed platters showcase a range of the menu’s best dishes, particularly for those dining in groups. From the dessert menu, Baklawa is served in tidy, syrup-glazed layers, whilst the konafeh brings a warm, cheese-led finish. Beirut works for both casual lunches, or the kind of evening where the table slowly fills with plates that everyone ends up sharing.
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Maroush
Tucked down the narrow, cobbled lane of Beauchamp Place, Maroush is a favourite not just for pre-theatre dining, but for a full evening out. Founded on the vision of Marouf and Houda Abouzaki in 1981, the Maroush name has evolved into one of London’s longest-running Lebanese dining institutions. The restaurant occupies a three-floor layout with a ground level, mezzanine and upper zone, giving it the flexibility to host everything from casual wraps to late-night gatherings. This branch opens from noon through to the early hours, making it a reliable choice for late-night Lebanese dining in the capital.
Menu-wise, Maroush remains faithful to the ethos of shared dining. Smoked aubergine soups and vine-leaf rolls open the meal, and are served with freshly baked Lebanese breads. Hot mezzes expand the selection with dishes such as lamb shawarma over chickpea purée, hand-crafted kibbeh croquettes, and grilled halloumi. Marinated lamb, chicken shish, kafta skewers and mixed grills deliver charcoal-driven flavour that pairs seamlessly with the bread and bowls of mezze. For vegetarian or lighter options, the menu offers aubergine and chickpea casseroles, okra stews and the signature Spicy Lebanese Salad. When Marouf and Houda Abouzaki came to London during a time of unrest back home, they brought more than traditional dishes; they brought a desire to share genuine Lebanese hospitality with the city.
Together, these dining rooms show how deeply Lebanese cooking has woven itself into the fabric of Knightsbridge. Each approaches the cuisine through its own history, some through family tradition, and others are shaped by the experiences of chefs who brought their craft to London decades ago. What began as small ventures by families and restaurateurs seeking to recreate the flavours of home has evolved into a cluster of established institutions, each contributing to the area’s culinary character in its own way. Knightsbridge may continue to change, but these kitchens have become part of its continuity, places where the flavours of the Levant settle comfortably into the heart of London.
