A brand-new Lebanese brasserie opened its doors in Notting Hill Gate a few weeks ago and it’s well worth a visit for its warm hospitality and authentic yet contemporary take on Lebanese cuisine.
Founded by Rasha Khouri Bruzzo, co-owner of Akub, alongside brothers Jad and Karim Lahoud, KINZ is housed in an old 1930’s Lloyd’s bank building that was designed by Sir Edward Maufe located in the heart of Notting Hill and a welcome surprise and unlike other Lebanese restaurants I’ve visited.
The name KINZ comes from the Arabic word for treasure which reflects the restaurant’s connection to Lebanese recipes, flavours and traditions.
It has an intimate and refined feel the minute you walk through the door. The grandeur of the 130-cover restaurant instantly gives you the feeling of space with a triple-height dining room and mezzanine floor that overlooks the dramatic back drop of the opulent and vast glass windows. The tables offer space and a degree of privacy in a buzzing yet relaxed atmosphere and it was good to see the restaurant busy so early in the week.
A canopied bar sits underneath the mezzanine towards the rear of the restaurant and has sunken backgammon boards incorporated into the wood as a nod to the upbringing of the founders and their memories of local friends and family playing for hours in the streets of Lebanon.
We were shown to our table on the more intimate upper mezzanine level that showcases large-format photography of Lebanon by local photographers and offered a refreshing glass of Lebanese Château Heritage Brut (£9 a glass), which is a mix of Pinot Noir and Ugni Blanc and has a distinctive green apple, minerally taste to it. It was the perfect start to the evening.
Co-owner Jad pops over to say hello and make us feel welcome with a few helpful suggestions from the seasonal menu that he says was inspired by his mother.
The food at KINZ is superb with delicate small plates to the more robust flavours of the main dishes. The menu caters for both vegetarian and non-vegetarian palettes with generous portions and a beautifully presented welfare of fresh vegetables and salads and creamy dips as starters.
The menu is straightforward and not too overwhelming with a choice of 10 small dishes (mezzes) that range from Moutabal, Loubieh Bel Zeit and a Meat Kibbeh to a Spinach Fatayer, Lamb Sfeeha and Cheese Rikakat.
We, however, choose the Hummus with lamb (£10) as well as a plate of Samke Harra (£11) which is a delicious combination of cod fillets with chopped walnuts and tahini sauce.
If you are looking for something altogether healthier, they do offer a Tabbouleh, Fattoush or Super Food Salad.
The choice of large dishes (mains), which are designed for sharing, should please most tastes and include things like Grilled Seabream, Shish Barak and Fattet Aubergine. We decided to share two dishes: the Kibbeh Bi Sayniyeh (£21), which is a mixture of minced lamb and beef in bulgar pasties stuffed with onion and pine nuts and served with a tasty cucumber yoghurt and mint, along with the Spiced Chicken (£19), which is slow cooked to bring out the flavours and served on a bed of rice with roasted nuts and a rich jus.
A mention should be given to their Sunday Special Molokhiye (£24), which is a Jute mallow slow simmered with chicken and warming spices, served with rice and pitta crisps and sharp mayonnaise sauce.
And if you pop in for lunch, they offer a choice of three Sandweechet (sandwiches) such as a Falafel Slider (£13), Djej Wa Toum (£14), which is a tender slow cooked chicken with pickles and toum garlic sauce served in a warm baguette and Arayes Kafta (£15), which is spiced minced meat, grilled and wrapped in a flatbread.
The Lebanese wine list is very good as you would expect from one of the world’s oldest wine cultures with its high altitude vineyards and Mediterranean climate. There is a nice selection of reasonably priced sparkling, white and red wines from North Lebanon, Mount Lebanon, the Bekaa Valley and South Lebanon, starting from £9 a glass and £35 a bottle.
As it was a warm evening, we opted for some chilled rosé, starting with a glass of 2025 Oumsiyat Soupir from Mount Lebanon (£10.50 a glass) which is a fresh and rather dry wine with hints of wild berries that paired exceptionally well with the hummus. That was followed by a glass of the 2024 Château St Thomas Noor El Ain from the Bekka Valley (£13) with hints of wild red fruits and white peach which turned out to be the perfect pairing for our main meat dishes.
However, if you are more partial to a cocktail or two, you can choose from a curated list of reinterpreted classics that draw on Lebanese ingredients, such as the Sumac Martini (£14) and Babunaj Negroni (£13) as well as five non-alcoholic mocktails.
The building’s original bank vault is now home to a dedicated wine room and the deli at the entrance offers takeaway favourites including kibbeh, fatayer, spice blends and preserves.
All in all, this is not your average Lebanese restaurant. KINZ oozes sophistication with the warmth of service you would find dining with family.
For a Monday evening there’s nowhere else you would want to be to start the week off on a high, with top class service from the friendly and hospitable staff. I would also like to add a big thank you to my good friend Aurelia Bonito for her valuable input and great company. We will most definitely return.
The Details
KINZ Restaurant, 50 Notting Hill Gate, London, W11 3JD, England.
Website: www.kinzrestaurant.com
The closest Underground Station is Notting Hill Gate on the District, Circle and Central lines which is a short two minute walk. The restaurant is open Sunday to Thursday from midday to 11:00pm and Friday to Sunday from midday to midnight.
Type of Restaurant: Lebanese Restaurant
Price Band: Medium
Insider Tip: Ask for a table up on the mezzanine level for a more intimate dining experience and to get a real sense of space.
Reviewer’s Rating: 9/10
Author Bio:
Simon Burrell is a UK-based travel and motoring journalist and editor, a former member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of KINZ Restaurant and by Simon Burrell
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