The Mandrake in London has announced the relaunch of its signature restaurant, Yopo Zaytoun.

Under the leadership of Eljesa Saciri, with creative vision and direction from founder Rami Fustok, this relaunch signifies a new chapter in the hotel’s culinary evolution.

Director of F&B Tim Lang, alongside Head Chef Viktor Yordanov, formerly of Mazi in Notting Hill, will lead the kitchen’s new direction. With flavours inspired by the Levant, his approach centres on seasonality, locality and ingredient-led dishes designed for sharing.

Menu highlights include harissa glazed ribeye; yellowtail, preserved lemon, green chilli and olive oil; Mandrake shakshuka; native oysters and citrus gremolata, followed by desserts such as pistachio mille-feuille and olive oil ice cream. Flavour is balanced with freshness, richness and spice, supported by carefully sourced ingredients such as Manahi olive oil from Cyprus. A newly curated wine list will complement the menu, featuring producers including Bruno Paillard, Pontet-Canet and Château de Beaucastel.

Yopo Zaytoun will also introduce a weekend brunch. The menu will move between familiar favourites and more distinctive dishes, including watermelon with mint, pistachio and halloumi; date pancakes with sesame caramel and the brunch staple shakshuka.

The wider concept is complemented by a design collaboration with London-based fashion designer Leo Prothmann, known for his dark, equestrian-inspired aesthetic.