Logma

After running Logma as a supper club series, Farsin Rabiee and Ziad Halub have taken their Iranian-Iraqi concept permanent with a space in Hackney. Swing by in the daytime for kofte and aubergine sandwiches, stews with saffron rice, morning pastries, and proper Middle Eastern coffee and tea. On Wednesday nights, the pair run Logma Lates, where 18 guests gather around a communal table for dinner. After beginning with sharbat, a non-alcoholic drink made from fruit and herbs, the meal includes dishes that celebrate regional Iraqi and Iranian cooking, like sabzi khordan, oysters with herb oil, gondhoraj lebu, Aleppo pepper and sumac; arak-cured trout with pickled mango; cardoon with pea braise; duck fesenjoon and sholezard, an Iranian saffron rice pudding. Guests can bring their own wines, with no corkage, adding to the feeling that you’re dining in Ziad and Farsin’s home.