Hospitality is central to the Palestinian way of life. And for Sarah Shaweesh, running Palestinian cafe Khamsa is a crucial part of celebrating her cuisine and culture. At the second incarnation of her once-vegan eatery, she serves something for everyone across plant-based staples and meat- and seafood-based dishes (which change weekly).

There might be classics like sayadieh (fish cooked with rice and served with a tahini-dressed tomato, onion and parsley salad) and bemya, an okra stew. There are also mini versions of makloubeh, a classic upside-down rice dish, which you can order with or without meat.

Around lunchtime, Khamsa is chock-a-block with people sharing plates of smoky baba ganoush topped with tart pomegranate molasses; golden fried cauliflower with tahini; and crispy, vibrant green falafels. Wash it all down with a cup of rose-water-scented Nablus coffee, which is made with cow’s milk.

The venue is polished, with light timber furniture and sage-green leather banquettes creating a nice contrast with the building’s industrial features.