This cozy eatery serves up exquisite small plates inspired by Berber flavors, with an intimate vibe where you can watch the chefs work their magic.
"The Barbary will make you fall in love with eating at the bar. All of the restaurant’s seats are at a counter surrounding an open kitchen and bar, and this place, from the same people behind The Palomar, gets everything right. From the upbeat atmosphere and incredible Middle Eastern-meets-North African food, to the service and shiny countertops. Get there close to opening if you haven’t booked and want to avoid a wait, and don’t bring more than a couple of friends—it gets loud. " - sinead cranna, jake missing, rianne shlebak, daisy meager
"The Barbary does brilliant Middle Eastern-style food and its vegetarian-friendly items are arguably the best things on the menu. The whole of this Covent Garden restaurant is counter seating so order the deep-fried halloumi and a cocktail, and watch the cooks and bartenders make your dinner in front of you. All of these factors make The Barbary an excellent spot for a date." - heidi lauth beasley, rianne shlebak, jake missing
"The challenge is to stop ordering: they are so many appealing dishes on the menu that the urge to try everything is hard to resist. The former Barbary Coast provides the inspiration; there’s grilling over coals, baking in the clay oven and some raw dishes too. The zinc-topped counter seats just 24." - Michelin Inspector
"The Barbary makes quite a first impression; it’s small, pulsing to electro-pop and almost certainly full of people. Its party-loving sister the Palomer serves modern Israeli food, but this place has a more poetic remit, with a menu inspired by the Barbary Coast (an old term for North Africa’s Mediterranean coastline, once famed for its pirates and lions). Think smoky baba ghanoush, octopus Mashawsha and cumin crusted lamb cutlets." - Elizabeth Winding, Sonya Barber
"Some things have changed at the Barbary since it hit the peak of its powers around 2017, but the falafel have remained on the menu ever since. They are made in Levantine style with chickpeas, as well as parsley, onion, green chilli, cumin, garlic, and less-conventionally, cured lemon. They are plated on a bed of rich tahini sauce, with amba, and the Yemeni condiments of resek and zhug, whose respective red-and-green hues bely the gentle savour of the grated tomato in the resek and vibrant, herbal heat from the zhug." - Joel Hart
