In its new guise, Miznon Notting Hill will continue to serve pitas by day but come dinner time will become Erev (the Hebrew word for ‘evening’) offering a more elevated menu of small plates created by head chef Yakup Gundogdu.
Options will include Turkish street taco with lamb chilli and pepper; salt-baked baby beetroots with sour cream; shrimp tortellini; and beef fillet with peppercorn sauce and 41 layers of potato.
Following a two-week renovation, the Elgin Crescent restaurant will reopen on 12 March with a fresh and elevated look.
The changes will see the space take on a warmer and more intimate feel, with lime-washed walls, deep-green leather banquette seating and a focus on natural materials.
“Notting Hill has this amazing energy – a local crowd that craves a mix of relaxed neighbourhood spots and those unforgettable, experience-driven restaurants,” says general manager Ellis Simpson.
“Erev is our way of bringing something fresh and unexpected to the table, while staying true to the heart of Miznon. Soho thrives on our pillowy pitas day and night, but in Notting Hill, we wanted to create something unique – something that truly resonates with the area.”
High-profile Israeli chef Eyal Shani launched his first London Miznon in Soho in 2022 and followed up with the Notting Hill site just a few months later.
The Soho site will remain as it is offering a fast casual menu centered on pita bread.
The first Miznon opened in Tel Aviv in 2011 and has expanded to a number of international locations including Paris, Singapore, Vienna, Melbourne, and New York City.
In London, Shani also operates the more formal Lilienblum.
