Rumi

Named after the 13th century Persian poet, Rumi is Middle Eastern, but not as you know it. Hot yoghurt soup, spiced slow-roasted lamb shoulder, or beetroot and shankleesh (Lebanese cheese) salad replace tabouleh and hummus on the menu. And its point of difference is why we love it.

A night at Rumi starts with a calming green tinge, from potted olive saplings next to Arabic inscribed screens, to table-water served in green glass amphora.

Chef Joseph Abboud has taken the traditional and upped the ante. The Lebanese/Middle Eastern dishes are so laden with love and exotic flavour that the space is always full with large numbers of enthusiastic diners.

Booking is highly recommended, but a wait at the bar is fun in itself, with aniseed arak drinks on offer. Just watch the magic, as the clear spirit turns milky when water is added.

Dishes are designed to share and staff will happily advise whether you’ve ordered enough. But be warned when it comes to the Sigara Boregi, one serve of these cigar-shaped haloumi, fetta and kasseri filled filo-rolls will have you ordering more. You’ve been warned.