Name: Review: Erev by Miznon
Item: Miznon
Author: Sophie Farrah

New Dining Experience in Notting Hill

A new flavour-filled dining experience has landed in Notting Hill. Sophie Farrah tucks in.

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Miznon

First impressions

There are multiple Miznons all over the world, famous for their overflowing, inventive pitas.

In London, there’s one in Soho and another in West London: I made my way to the latter, which sits on Elgin Crescent - a quintessential Notting Hill street lined with elegant wedding-cake-white houses.

You’d never know that the restaurant was part of an international chain – from the outside, it looks like the kind of inviting, intimate neighbourhood spot that anyone would be pleased to live near.

There are a few tables outside, primed for people watching and soaking up the atmosphere of this fashionable part of town. I headed inside and was greeted warmly and shown to a table covered in brown paper, flickering candlelight and a single ripe tomato.

Casting an eye across the Mediterranean tiled floor, the recently refurbed restaurant has various cosy nooks and cleverly sectioned crannies, and is dotted with appetising arrangements of fresh vegetables, leafy plants and tins of olive oil.

It has a relaxed yet refined feel, and the smells coming from the busy open kitchen made my mouth water immediately…

Miznon

The menu

By day, Miznon is known and loved for its pita-focused dishes which make for a quick and tasty lunch.

In March 2025, it launched Erev (Hebrew for ‘evening’) – a more grown-up dinner-only dining experience inspired by the post-sunset streets of the Med, with a flavour-filled menu to match. From hummus and falafel to fish kofte and chicken skewers, dishes are inspired by Israeli celebrity chef Eyal Shani, Miznon’s founder/owner.

The menu is sectioned into ‘From the Earth’ ‘Sea’ and ‘Land’. Clearly knowledgeable and genuinely passionate about the food, our incredibly helpful waiter took plenty of time to talk me through it, which was a relief because dish names like ‘reincarnation of an aubergine’, ‘cauliflower melted into its own crown’, and ‘burning potato that burns your soul’ made it (unnecessarily?) tricky to navigate.

It’s designed to be ‘playful’, I’m told. After much explanation, we ordered various plates to share.

Miznon

The experience

What my fig leaf negroni slightly lacked in flavour, head chef Yakup Gundogdu’s intricate food more than made up for. The so-called ‘best hummus ever’ is a signature Miznon dish, and for good reason.

A generous plate arrived, silky smooth, topped with soft chickpeas and fresh herbs, and drizzled in olive oil and fresh, sweet tomato, with some moreish pillowy soft pitta on the side. I would go back for this dish alone again and again.

The tasty ‘Sabich 2.0’ came next; Erev’s deconstructed take on the popular Israeli street food dish consisting of aubergine, sliced boiled egg, silky tahini, hummus, and a fresh and zesty herb salad; a deeply satisfying medley of both texture and flavour.

A plate of salt-baked beets was another delight – sweet, earthy and cooked three ways, served with a tangy sour cream drizzled with succulent beetroot juice.

A well-cooked seabass fillet came topped with crispy skin and a good dollop of ‘secret sauce’ – a pleasingly punchy, chunky, oily tomato creation with what tasted like harissa running through it, the soft fish and gentle spice a delicious match.

I couldn’t get enough of the fish kofte – chunky, juicy and teeming with fresh herbs, with a crisp fennel salad on the side, and all perfectly paired with a fresh Albariño.

I am not sure that the ‘burning potato that burns your soul’ did what it promised (thankfully), but I definitely enjoyed eating it; the crispy shell of a potato emptied, mashed with Parmesan and refilled before being grilled and topped with more cheese. A truly next level carb.

I loved the heat and calls for ‘service!’ coming from the open kitchen.

Every table was full – some with couples, others with families and friends.

Erev’s authentic Middle Eastern flavour transcends the menu and influences the restaurant’s lively, laid-back atmosphere as well.

The final section of the menu - ‘Matok’ - means ‘sweet’. There are three tempting choices or the option of a ’Matok board’ which comes fully loaded (and I mean fully loaded) with all three.

A dollop of decadently rich chocolate mousse is drizzled with olive oil and a pinch of salt which lifts it nicely.

The perfectly crisp and generously filled pistachio baklava was delightfully sweet, but not overly so. However, it was the tatami that stole my heart – Miznon’s version of tiramisu, made with custard instead of mascarpone, butter biscuit instead of ladyfingers and a zero percent coffee liqueur.

The result is a light and almost fluffy cheesecake-tiramisu hybrid, that was deeply satisfying and delicious. All of it.

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What we liked...

The buzzy ambience; friendly, attentive service; and flavour-filled food.

What we didn't...

The convoluted dish descriptions.

Final thoughts

Erev has the inviting and relaxed ambience of its daytime incarnation, but with added candlelit sophistication and all the fresh, sunshine flavours you could possibly want.