Lebanese cooking with a contemporary, Mediterranean twist: mezze, shawarmas and grills, with olive oil at the heart of it and Spanish, Italian and Greek influences. The hummus comes plain or topped with minced beef and lamb, Ibérico chorizo with za'atar chimichurri, beef tenderloin with pesto, or Galician octopus with white truffle oil.

Salads include tabbouleh, fattoush, a Greek salad and the Burrata Onoé, Italian buffalo burrata on a Lebanese vegetable musaka'a with muhammara (€16). Cold mezze run to mutabal, muhammara, labneh, a beetroot tzatziki and stuffed vine leaves; hot ones to Palestinian-style musakhan rolls, batata harra, beef or vegan pumpkin kibbeh, rakakat cheese rolls, spinach fatayer, falafel and makanek sausages with pomegranate molasses. Shawarma comes as tacos of beef, free-range chicken or duck (€10 to €13), and the grills include shish taouk and the Shish Momo, a family recipe devised by Reem's father that pairs beef tenderloin with peanut cream, hummus and muhammara. Finish with homemade baklava or knefeh.

Beyond cocktails and spirits there's Lebanese arak and Lebanese wines such as Ixsir Altitudes, made by the Madrid-born winemaker Gabriel Rivero. Onoé takes private events for 10 to 40 people (seated up to 31, cocktail up to 40, buffet up to 20) and runs a catering service, and it delivers through Uber Eats, Glovo and Just Eat.