Aram by Imad

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

Mornings start with a robust breakfast hash lifted by urfa chilli oil or a flaky za’atar croissant crowned with a fried egg and pomegranate molasses-glazed halloumi. Bowls of baba ghanouj and hummus invite sharing, offering tahini-rich depth topped with pomegranate or crunchy chickpeas.

Larger plates take centre stage as the day draws on. Options include shish tawook with pita and spiced potatoes or mudakan ghanam, a slow-roasted lamb shoulder served over basmati rice. Desserts remain playful, ranging from pistachio yoghurt with hibiscus-poached pear to a date banoffee layered with chantilly cream.

You should book a table and gather friends to let the mezze do the talking. Pass the pita and make an evening of it.