Dining among the people of the Levant is all heaving tables, overflowing plates and generous servings. And Iftar is no exception. Run by a mother-and-son duo, it puts Middle Eastern breakfast fare centrestage, taking homestyle recipes and adapting them for the dining room.

The meze is split into hot and cold. The macaroni bi laban delivers the pasta drenched in a herbed-up yoghurt and browned butter; while a plate of Lebanese village cheeses brings haloumi, akawi and baldiye topped with honey. Generous rounds of woodfired family-recipe sourdough are ready to be torn up and used as cutlery.

You’ll also find playful spins on traditional dishes including Wagyu kofta dumplings and a surprising hybrid: shawarma tacos. More substantial mains include the awarma (confit lamb) and sunny-side-up eggs with manoush.