The Best Lebanese Food I”ve Had Since Visiting Lebanon

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Recently, I found out about a Lebanese restaurant in my neck of the woods; Southgate is just a 12 minute drive from me – far quicker than heading into central London on the tube. Warda is just a few paces from Southgate tube station and there are also a number of bus routes that service the immediate area; we were able to park just outside the restaurant, free after 6.30 pm.

The team behind Warda is an illustrious one: Pierre Hobeika and (chef) Youssef Harb first met in Beirut many years ago, working for the same restaurant. When Pierre came to London, Youssef followed shortly afterwards and the two have worked together for most of their careers since. Both worked at renowned Mayfair restaurant Fakhreldine before it closed in 2012 and jointly owned and managed another restaurant together in the noughties. Last year, Pierre and Youssef opened Warda, alongside a third partner, Mo (Alex) Housaini.

Here, they share authentic Lebanese cuisine, prepared and cooked to order using high quality ingredients.

A few moment after we sat down, a colourful plate of salad was brought out – crunchy crudités and sharp, vinegary pickled chillies provided a lovely way to whet the appetite.

I was delighted to find Jallab (£3.50) in the non-alcoholic drinks list. Made with date and grape syrup, crushed ice and pine nuts, this sweet drink is one I enjoyed many times on our holiday. I bought some ready-made jallab syrup home with me and noticed immediately that Warda’s version has far more complexity of flavour, with a hint of smokiness that is a lovely balance against the sweet.

Pete was happy to start with a bottle of Almaza beer (£3.50) and later, a glass of Lebanese red wine called Plaisir du Vin, from Chateau Heritage. Selected by Pierre it was full-bodied, in a classic French style, and a suitably robust match for the punchy flavours of the food. The wine list is wonderfully affordable, by the way, with bottles starting at just £17 and a strong showing for Lebanese offerings.

As is traditional, we decided to start with a feast of mezze. We chose à la carte, with additional suggestions from Pierre. Warda also offers a number of set menus which include 6, 8 or 12 mezze with main courses, baklava and tea or coffee.

Several of the mezze come in a small or larger portion size, or by the piece for pastries, parcels and croquettes.