Introducing YOPO Zaytoun

Eastern Mediterranean Dining Comes to The Mandrake

London’s five-star luxury hotel, The Mandrake, has relaunched its signature restaurant, YOPO,
reintroduced as YOPO Zaytoun, named after the word for “olive”.

Under the leadership of Eljesa Saciri, with creative vision and direction from founder Rami Fustok, this
relaunch signifies a new chapter in The Mandrake’s culinary evolution.
Director of F&B Tim Lang, alongside Head Chef Viktor Yordanov, formerly of Mazi in Notting Hill, is leading the restaurant’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 County Wexfort rib-eye steak, Yellowtail tuna crudo with burnt lemon gel and
green chillies and Native Cornish lobster tail orzo 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.

The wider concept is complemented by a design collaboration with Leo Prothmann, a London-based
leather house operating at the intersection of sculptural construction and equestrian discipline, what he
defines as “Stable Glam.” The brand explores tensions between protection and sensuality, control and
instinct, and rural heritage and urban precision. Leather is its foundation: architectural, curved, and built
to endure. From hand-crafted cage structures to modular outerwear, each piece is conceived as wearable permanence, holding its form before yielding to the body, in a constant dialogue between strength and softness.

Alongside the introduction of YOPO Zaytoun, The Mandrake’s award-winning Jurema Terrace has now
reopened as a tranquil outdoor sanctuary in the heart of Fitzrovia. Set within a lush hanging garden of
jasmine and passionflower, the space transitions seamlessly from intimate retreat to vibrant open-air
destination. A curated menu of ethnobotanical cocktails, created by Head of Bars and Mixology Anas El
Bahhaj, anchors the experience. Highlights include the new signature Zaytoun Martini, a blend of olive oilwashed Bombay Gin, fortified bergamot, preserved lemon brine, and bespoke vermouth.

YOPO Zaytoun opened Thursday 14 May 2026. Bookings can be made HERE.
Wednesday – Saturday: 12pm – 2.30pm | 6pm – 9.45pm
Sunday – Tuesday: Breakfast only