The Mandrake in the heart of Fitzrovia is a like-no-other luxury boutique hotel that’s been carefully designed to offers guests a unique, immersive and memorable experience. A perfect example of The Mandrake’s distinctive approach to hospitality is encapsulated in its main restaurant YOPO Zaytoun. Named after the Arabic word for ‘olive’, YOPO Zaytoun serves as a sophisticated evolution of the hotel’s signature dining room, moving away from its previous South American roots toward the sun-drenched flavours of the Levant.
The menu is a colourful exploration of Mediterranean and Middle Eastern cuisines, cribbing from a wide range of influences. Among the small plates and snacks you'll find dishes like warm grilled flatbreads, silky hoummous with sundried tomato and olive, and cold mezze like tzatziki with mint oil, and taramasalata. There are also raw seafood dishes like scallop carpaccio with grapefruit and prawn tartare with apple and cucumber, before standout dishes such as harissa-glazed ribeye, house shakshuka, and lobster orzo arrive. For those with a sweet tooth, the pistachio mille-feuille and olive oil ice cream provide a refined finish. Every dish is underpinned by high-quality sourcing, including the use of Manahi olive oil from Cyprus.
The aesthetic, designed in collaboration with leather house Leo Prothmann, introduces a ‘stable glam’ that retains the exotic, foliage-laden style that has always made The Mandrake one of London's most striking destination hotels. This is further enhanced by a bespoke soundscape, making it a full multisensory experience, far and away from anything else you might experience in the capital.
During the warmer months, the experience extends to the award-winning Jurema Terrace. This alfresco sanctuary, draped in passionflower and jasmine, specializes in ethnobotanical cocktails. We recommend trying the signature Zaytoun Martini, which features olive oil-washed gin and bergamot.