Grilandia is one of the top Lebanese restaurants in Westbourne Grove. Each bite of our dishes delivers an unforgettable taste of generations-old recipes made with the freshest ingredients.
If you want to try traditional Lebanese food at Grilandia London and need some suggestions, here are our top 10 picks for you.
Hummus
Hummus is known for its incredibly smooth and silky texture, which comes from blending chickpeas with tahini and lemon juice. It is served with a generous pool of olive oil in its centre and whole chickpeas scattered across the top.
At Grilandia London, you can order it as part of a meze spread. Some people also eat it with flatbread. When eating it with bread, you taste the fruity olive oil first, then the chickpeas, and finally the tang of lemon.
Baba Ghanouj
Tzatziki
Tzatziki offers this balance with a thick and tangy yoghurt base. It also consists of finely diced cucumber, garlic, dried mint, and olive oil. The cucumber adds a fresh crunch, while the mint adds a slight sweetness and a cooling effect. The garlic makes the overall flavour stronger.
At Grilandia London, you can order it plain or drizzled with olive oil. Both options are available.
Batata Harra
The name means “spicy potatoes.” Our cooks fry or roast them until they’re crispy, while the inside stays fluffy and soft. The real magic happens when we toss the potatoes in sizzling oil, add fresh coriander and a generous amount of garlic to enhance their true flavour. A kick of chilli provides a spicy touch, while a fragrant coating clings to every potato cube.
It is a perfect vegetarian option at Grilandia Westbourne Grove, pairing well with Grilled Halloumi.
Musakaa
It is a lighter, stew-like dish that combines soft, silky aubergine with chickpeas. They simmer in a tangy tomato sauce, with onions and spices building the flavour. The aubergine absorbs the savoury sauce, but some modern versions add melted cheese as well.
The best restaurants in Westbourne Grove, like Grilandia London, serve it with vermicelli rice that soaks up the delicious sauce.
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Kibbe
Many call Kibbe the national dish of Lebanon. It is a paste of finely ground meat and bulgur wheat, seasoned with onions and spices. It comes in many delicious forms. Some serve it raw, like steak tartare. Caramelised onions and pine nuts add sweetness and crunch. Many food lovers at Grilandia London describe this taste contrast as magical.
Warak Enab
This dish means “stuffed grape leaves.” Each leaf is filled with a rice mixture, finely chopped parsley, and tomatoes. Sometimes, it also includes minced meat, seasoned with mint and lemon.
Pomegranate molasses adds a tangy-sweet note, while the stuffed leaves complement the herbal filling. Warak Enab made at Grilandia London will leave you admiring it for a long time.
Arayes
Arayes are pita breads stuffed with spiced minced lamb. It is grilled or pan-fried until the outside is crispy and the inside is cooked through. When grilling, the lamb fat soaks into the pita bread, making it rich and flavourful. This dish combines crunchy bread with juicy, spiced meat.
Muhammara
