As traditional banks continue to disappear from London’s high streets, many of their landmark buildings are being reimagined as dining destinations. Following recent openings including Aki London in Marylebone, which opened within a restored bank on Cavendish Square, the latest to make the transition is KINZ, a new Lebanese restaurant set to open in Notting Hill.
Founded by brothers Jad and Karim Lahoud alongside Rasha Khouri Bruzzo, backer of Palestinian restaurant Akub, KINZ is an all-day brasserie shaped by Lebanese influences. Raised in London by chef parents, the Lahoud brothers grew up surrounded by the flavours of a strong Lebanese community, which now informs the restaurant’s food and identity.
Taking over a 1930s Grade II-listed former Lloyd’s bank, KINZ transforms the historic building into a Lebanese home-inspired dining room, complete with white stone walls, an exposed staircase, and triple-height ceilings.
KINZ offers a contemporary take on Lebanese cuisine rooted in traditional recipes.
We caught up with the KINZ founders about Lebanese cuisine, transforming a historic bank into a restaurant and bringing the Lebanese home to London.
What is the concept behind KINZ?
Rasha Khouri Bruzzo: Kinz itself means ‘treasure’ and the theme runs through everything we do, from wines to design to our retail offer. It’s all about uncovering the treasures of Lebanon that are not widely known, so when people walk in, they can experience authentic Lebanese culture.
Describe the space
RKB: It’s a very slim building and despite nothing special being offered by the exterior, once you go inside there’s this impressive eight-metre-high ceiling with incredible arched windows, which feels very much like a Lebanese home. We are also adding arched doorways to match the windows, a homely front door and a huge sharing bar as well as a balustrade, banquettes and a large sharing table. It doesn’t feel very formal - it feels like a relaxed family home.
Have any original features of the bank been retained?
RKB: The vault is one of the coolest features in the space. You enter through a heavy, thick door into a two-storey room with steel beams, large enough for 20–24 people. Surrounded by thick concrete walls, it’s completely soundproofed and naturally suited to becoming a wine room. All the bottles will be displayed alongside beautiful storage containers, so you can sit with a glass of wine surrounded by treasures from Lebanon. And as a bonus, it’s the perfect temperature for storing wine.
What’s the inspiration for the food?
Jad Lahoud: Like the design of the space, the food is inspired by home and family life. Growing up, food was the heart of everything, centred on the women of the household - mothers, grandmothers, aunties, and friends. While everyone played a part, it was the mother of the house who steered the way food was made. So, the inspiration really comes from the motherly figures who shaped our upbringings and our communities.
It’s all about uncovering the treasures of Lebanon that are not widely known
Rasha Khouri Bruzzo
What are your signature dishes?
JL: We’ve got a few standout dishes, definitely the warak enab, which is stuffed vine leaves with courgette and lamb cutlets. It’s all cooked in one big pan and flipped into a serving dish, which is quite theatrical and creates a good centrepiece. Our pastries will do well and even more simple things like our hummus – it’s a dish that can go very well or very wrong and is the key to a good Lebanese restaurant.
Tell us about the drinks offer
Karim Lahoud: Coffee is a morning essential, and fresh Lebanese juices highlight the country’s amazing fruits. Our wines come exclusively from independent producers, highlighting organic Lebanese products. Cocktails and mocktails put a Lebanese twist on classics, using spices and flavours for a creative touch. We offer a full range of non-alcoholic and alcoholic options to cater to everyone, ensuring inclusivity.
Why include a deli?
JL: While Lebanese cuisine is becoming increasingly familiar, its core ingredients are still a mystery to some. People may have tried Lebanese food before, but not the dishes we’ll be recreating. What we’re offering isn’t what you typically find in Lebanese restaurants in the UK - it’s the kind of food you’d find in a Lebanese home. The herbs and spices we use aren’t usually found in an everyday larder, and we want to give customers the opportunity to discover these ingredients and recreate the dishes themselves at home.
At KINZ, we want to highlight what makes Lebanese food distinct
Rasha Khouri Bruzzo
Describe your journey so far
KL: We first started talking about the concept around COVID, so it’s been a few years in the making. It’s very much been a passion project - something we’ve carried with us and developed over time rather than rushed into. The biggest hurdle was finding the right site. We needed a space that could really tell the story of what we’re trying to do.
RKB: Once we found it, everything moved very quickly. Of course, there are always building regulations and boxes to tick, but once we got past that stage, the actual process from securing the site to where we are now has been under six months. The idea itself, though - the conversations, the vision - has been brewing for much longer.
What attracted you to Notting Hill Gate?
KL: We’ve always focused on this area; Jad and I grew up around here, and Rasha has spent most of her life here - so it feels natural to stick to what you know. There’s also a strong Lebanese community locally, and we felt there was a real appetite for high-quality, authentic Lebanese food. Ultimately it feels like home, both personally and culturally.
What audience do you expect to appeal to?
JL: We’ll naturally have some regular clients that have amassed over the years from Rasha’s time at Akub and our previous experience, so there will be a core Lebanese clientele. But essentially, we want to reach a much broader audience. The way we’ve designed the menu reflects that it’s a restaurant for all. That’s key to really educating London about the beauty of Lebanese food.
Over the years, we realised the London Lebanese scene was missing the home-cooked essence of the cuisine
Rasha Khouri Bruzzo
What is your view on London’s wider Lebanese restaurant scene?
RKB: The Lebanese scene in London is varied but lacks consistency. Maroush built a large franchise and was influential in introducing fast Lebanese food and educating London. Smaller, family-run institutions remain loyal staples, while luxury spots like Em Cherif in Harrods offer a gold-standard experience. What’s been particularly interesting is the emergence of two newer bakery-style concepts serving Lebanese breads and sandwiches. They’ve brought a fresh energy to the scene and feel closer to the direction we’re moving in.
How will your restaurant fill a gap in the market?
RKB: Over the years, we realised the London Lebanese scene was missing the home-cooked essence of the cuisine. There isn’t yet a place that fully showcases Lebanese food with all the qualities we believe are important. We’re also offering an all-day menu from breakfast to dinner, with a fresh take on breakfast - an often-overlooked part of Lebanese cuisine in London.
What are the hallmarks of Lebanese food?
RKB: At KINZ, we want to highlight what makes Lebanese food distinct. While many dishes across the region share similarities, each country has its own touches shaped by history and culture. For example, in Lebanon, yoghurt is stewed directly into dishes, while in Palestine it’s fermented or dehydrated and used differently in cooking. Lebanese cuisine is also defined by its citrus flavours rather than strong spices, unlike Palestine, Syria, or the Gulf, where hotter spices and roots are more common.