Zaya

Zaya is a serene salute to Levantine heritage, where Lebanese traditions meet contemporary elegance. Its considered design and warm welcome set the scene for generous hospitality, guided by Chef Adnan Haidar’s familial culinary philosophy and a love of the Eastern Mediterranean table.

From breakfast through lunch, plates hum with spice and sunshine: free-range eggs with slow-cooked lamb awarma and pine nuts; hearty foul beans with sujuk and beef mortadella; bowls that balance harissa heat with cooling yogurt, roasted cauliflower and rice. Mezze invites lingering – think silken hummus, labneh and aubergine moutabal, or hummus crowned with warm awarma for extra depth.

As day turns to evening, charcoal and ka'ak take centre stage. Flatbreads arrive stuffed with brisket and kashkaval, or suji and kashkaval with honey; grills bring rosemary-scented lamb cutlets and a Lebanese mixed grill with tahini; slow tagines of lamb and prunes, or chicken, olives and preserved lemon, speak in aromatic whispers.

To drink, there are espressos, cappuccinos, teas and Americanos, iced lattes and frappes in saffron caramel or raspberry pomegranate, while handcrafted cocktails and a carefully chosen Eastern Mediterranean wine list complete the mood. Pull up a chair, gather your favourite people, and let Zaya whisk you east, one delicious bite at a time.