Where the Story Unwinds
Our Story
From One Root to a London Canopy
A Lebanese table set quietly in Westbourne Grove. Six neighbourhoods found their way to it.
A Journey That Grew from a Garden
Where it Started
Grilandia started with family.
Before it was a restaurant, it was an idea that came from our family home in Marjayoun, in the south of Lebanon. Food was always a big part of our home. Family meals were common, everyone ate together, and the table was usually full.
That is the feeling we wanted to bring into Grilandia.
Not something overly formal. Just a place where people can come in, sit comfortably, eat proper Lebanese food, and enjoy time with family or friends.
The Food We Grew Up With
Grilandia is built around the food we know.
Fresh mezze, grilled meats, warm bread, salads, dips, and the kind of dishes that are made to be shared. Everything is halal, and the food is prepared with the same care we grew up seeing at home.
We have never wanted Grilandia to feel like a modern version of Lebanese food that has lost its roots. The aim has always been simple: make proper Lebanese food, serve it generously, and keep it true to where it came from.
The Garden Feel
The garden idea comes from our memories of Lebanon.
We wanted Grilandia to feel calm, warm, and natural. That is why our restaurants have a garden-inspired look, with greenery, soft lighting, and a relaxed setting.
It is not just decoration. It is part of the feeling we wanted to create. A place that gives people a small break from the busy city outside.
Somewhere comfortable. Somewhere welcoming. Somewhere you can take your time.
A Journey That Grew from a Garden
A Family Legacy
Food has always been part of our family.
The recipes we use at Grilandia come from the kind of food we grew up eating. They were not written down in a fancy way. They were passed down at home, by watching, helping, tasting, and learning.
One dish that always mattered in our family was baba ganouj. Our mother made it often, and everyone knew her version. She was particular about it. The aubergines had to be charred properly, because that gave the dish its real taste.
When we first tried making it ourselves, we got it wrong more than once. But that is how we learned. Slowly, properly, and with a lot of corrections along the way.
That same approach still matters to us today.
Bringing it to London
When we opened our first Grilandia in Bayswater in 2015, we wanted to create a restaurant that felt personal.
It was not just about opening another place to eat. It was about bringing our family recipes and Lebanese hospitality into London in a way that felt honest.
From the beginning, people came for the food, but they also stayed for the atmosphere. Families came together. Friends shared tables. Regulars came back for the dishes they liked.
That meant a lot to us.
Grilandia Today
From Bayswater, Grilandia grew to Mayfair, East Sheen, Chiswick, Hanover Street, and Wimbledon.
Each restaurant is different, but the idea is the same in all of them.
Family recipes. Authentic Lebanese food. A garden-inspired space. Warm service. A table made for sharing.
Grilandia is our family legacy, brought to London through the food and hospitality we grew up with.
Welcome to Grilandia.
Where it Started
Grilandia started with family.
Before it was a restaurant, it was an idea that came from our family home in Marjayoun, in the south of Lebanon. Food was always a big part of our home. Family meals were common, everyone ate together, and the table was usually full.
That is the feeling we wanted to bring into Grilandia.
Not something overly formal. Just a place where people can come in, sit comfortably, eat proper Lebanese food, and enjoy time with family or friends.
A Family Legacy
Food has always been part of our family.
The recipes we use at Grilandia come from the kind of food we grew up eating. They were not written down in a fancy way. They were passed down at home, by watching, helping, tasting, and learning.
One dish that always mattered in our family was baba ganouj. Our mother made it often, and everyone knew her version. She was particular about it. The aubergines had to be charred properly, because that gave the dish its real taste.
When we first tried making it ourselves, we got it wrong more than once. But that is how we learned. Slowly, properly, and with a lot of corrections along the way.
That same approach still matters to us today.
The Food We Grew Up With
Grilandia is built around the food we know.
Fresh mezze, grilled meats, warm bread, salads, dips, and the kind of dishes that are made to be shared. Everything is halal, and the food is prepared with the same care we grew up seeing at home.
We have never wanted Grilandia to feel like a modern version of Lebanese food that has lost its roots. The aim has always been simple: make proper Lebanese food, serve it generously, and keep it true to where it came from.
Bringing it to London
When we opened our first Grilandia in Bayswater in 2015, we wanted to create a restaurant that felt personal.
It was not just about opening another place to eat. It was about bringing our family recipes and Lebanese hospitality into London in a way that felt honest.
From the beginning, people came for the food, but they also stayed for the atmosphere. Families came together. Friends shared tables. Regulars came back for the dishes they liked.
That meant a lot to us.
The Garden Feel
The garden idea comes from our memories of Lebanon.
We wanted Grilandia to feel calm, warm, and natural. That is why our restaurants have a garden-inspired look, with greenery, soft lighting, and a relaxed setting.
It is not just decoration. It is part of the feeling we wanted to create. A place that gives people a small break from the busy city outside.
Somewhere comfortable. Somewhere welcoming. Somewhere you can take your time.
Grilandia Today
From Bayswater, Grilandia grew to Mayfair, East Sheen, Chiswick, Hanover Street, and Wimbledon.
Each restaurant is different, but the idea is the same in all of them.
Family recipes. Authentic Lebanese food. A garden-inspired space. Warm service. A table made for sharing.
Grilandia is our family legacy, brought to London through the food and hospitality we grew up with.
Welcome to Grilandia.
Where Lebanon Meets London
Heads of Kitchen
Bayswater
Chef Daniel Haddad
“Bringing Lebanese flavours to life through charcoal grilling and handcrafted mezze prepared with passion and precision.”
Mayfair
Chef Karim Nasser
“Focused on refined presentation and bold Mediterranean flavours, creating memorable dining experiences in the heart of London.”
Wimbledon
Chef Elias Rahman
“Known for warm hospitality and authentic recipes inspired by family traditions and fresh seasonal ingredients.”
East Sheen
Chef Sami Khalil
“Combining modern creativity with classic Lebanese cooking techniques to deliver rich flavours and welcoming dining moments.”
Our Philosophy/Values
The Pillars Beneath the Canopy
Lebanese Food Done Right
Every recipe, every spice, every method traces back to Lebanon. Nothing borrowed. Nothing adjusted. Just the real thing, served with pride.
Proudly Halal
Every ingredient, every kitchen, every plate. Halal is not a label for us. It is simply how we have always cooked, from the very first night in Westbourne Grove.
Family Built, Designer Finished
Founded by a family, shaped by award-winning interior designers. Every Grilandia location carries both the warmth of one and the beauty of the other.
We’re Here To Help
Contact Us
Got Questions? We've Got Answers.
Whether you’re curious about our menu, need more details, or just want to know more about what we do, we’re all ears.
