Eastern Mediterranean Kitchen
Mezze
Wild oregano from Cretan hillsides.
Hand-pressed pomegranate from southern Turkey.
The Origin
Every dish carries a passport. A specific latitude, a precise longitude, a grandmother's name.
The Inheritance
35.3°N, 25.1°E
Heraklion, Crete
Hands that remember.
Before the restaurant, before the chef, before the menu — there were hands. Yiayia Eleftheria rolling vine leaves in a village kitchen outside Heraklion, the rice and dill ratio never written down, only passed through touch. Every dish at Mezze begins here, in that muscle memory.
The Pantry
41.0°N, 28.9°E
Grand Bazaar, Istanbul
Color as ingredient.
Sumac the color of dried blood. Saffron that costs more per gram than silver. Urfa biber with its oily, raisin-dark heat. The spice markets of Istanbul are not shopping — they are taxonomy. Understanding what grows where, and why, is the first lesson of Mediterranean cooking.
The Translation
51.5°N, 0.1°W
Mezze Kitchen, London
Tradition refined.
Head chef Leila Nassar trained under Yotam Ottolenghi and spent two years cooking in Beirut before returning to London. Her kitchen is not a museum. It is a conversation between what was and what is — labneh that ferments for 48 hours, lamb slow-cooked in pomegranate molasses from the same producer her mother used.
The Pantry
Ingredients shot like jewels.
Six core ingredients. Six different countries. One coherent language of flavor.
Northern Syria
Aleppo Pepper
Sun-dried, coarsely crushed. Fruity heat with a slow burn.
Lebanese Highlands
Za'atar
Wild thyme, sumac, sesame. The smell of Sunday morning.
Gaziantep, Turkey
Pomegranate Molasses
Reduced to a syrup. Tart, dark, irreplaceable.
Levant
Labneh
Strained overnight, rolled in herbs. Forty-eight hours of patience.
Khorasan, Iran
Saffron
Forty flowers for a single gram. Steeped in warm water, never boiled.
Jordan Valley
Medjool Dates
Caramel, honey, and something almost smoky. Eaten with tahini.
14
Countries of origin
48hrs
Hour labneh ferment
6
Seasons of tasting menus
200+
Private event capacity
Private Dining & Events
The room earns the occasion.
Anniversary Dinner — February 2026
Corporate Gathering — 80 Guests
Seasonal Tasting Menu
Up to 12
Intimate Dinner
Up to 60
Private Dining
Up to 200
Full Venue
Reserve Your Evening
Tell us about your occasion. We'll take care of the rest.
Current Menu
Dishes that carry their address.
Small Plates
From the Grill
Sweet Endings
Take the menu home.
Download the full seasonal menu — new dishes added weekly as ingredients arrive.