Aram by Imad

Aram by Imad brings Levantine warmth and modern verve to Somerset House. From unhurried brunches to lingering suppers, the kitchen traces a line through the Eastern Mediterranean, favouring smoke, spice and sun-bright acidity.

Mornings might begin with a robust breakfast hash lifted by urfa chilli oil, or a flaky za’atar croissant crowned with a fried egg, Aleppo chilli, grilled sumac tomatoes and pomegranate molasses-glazed halloumi. Bowls of baba ghanouj and hummus invite sharing, their tahini-rich depth scattered with pomegranate or crunchy chickpeas. Salads cut through with freshness: think a pasta chicken salad with sun-dried tomatoes and a vegan dressing, or shredded carrot and radicchio sharpened by pomegranate molasses vinegar.

As the day draws on, larger plates take centre stage: shish tawook tucked with pita and spiced potatoes, and mudakan ghanam, a slow-roasted lamb shoulder served over basmati rice with cashew. Desserts keep things playful, from pistachio yoghurt with hibiscus-poached pear and chocolate to a date banoffee layered with chantilly cream. The cocktail list riffs on regional accents, with a za’atar paloma and a shatta margarita bringing bright citrus and gentle heat. Book a table, gather friends, and let the mezze do the talking, pass the pita and make an evening of it.