An intimate 24-seat dining venue in Neal's Yard offering fare from North Africa to Jerusalem...

It is the second restaurant from siblings Layo and Zoë Paskin, Assaf Granit and Uri Navon who also own The Palomar and the Head Chef is Eyal Jagermann, the former senior Sous at The Palomar. 

The Barbary menu reflects the countries from the Atlantic Coast through to the Mediterranean Sea leading to Israel - inspired by the countries rich culinary traditions, exotic products, flavoursome spices and cooking techniques passed down through generations. Its recipes reflect the sharing between countries and cultures.  

Following its origins, the interior by Gundry & Ducker is designed around a simple concept: the courtyard and fire. The open plan kitchen is at the heart of the restaurant. A 24-cover Kitchen Bar in iroko wood with a weathered zinc top sits around the cook line, allowing diners to see and enjoy the interaction with the team cooking and serving food. The interior also features dark, 150-year-old reclaimed floor tiles and light terracotta pitted plaster walls. 

The Barbary is also one of the first London restaurants where menu pricing includes all service provided. Open Tuesday to Sunday. 

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Signature Dishes

The BarbNaan e Barbari and Jerusalem Bagel and dips: Msabbaha Hummus, Zhug, Harissa, Burnt & Pickled Chilli, Tbecha and Baba Ghanoush. Frequently changing dishes might feature Duck Hearts, Slow Roasted Goat, Chicken Msachen and Pata Negra neck; Red Mullet, Monkfish Chermoula and Octopus alongside Baby Courgettes with Black Tahini, Roasted Aubergine “Sharabik” and “Kumzitz” Beetroot & Labneh.