Mayfair mediterranean restaurant permanently closes after four years

Jeru, a restaurant nestled in the heart of London, has permanently closed after four years.

Jeru was a refined, multi-level dining destination located at 11 Berkeley Street in Mayfair.

Run by Israeli-Australian chef Roy Ner, the restaurant offered a sophisticated interpretation of Eastern Mediterranean cuisine, blending traditional Levantine flavours with contemporary culinary techniques.

The final service reportedly took place on August 6.

Roy's vision for Jeru was rooted in storytelling through food. Signature dishes included long-fermented potato bread served with truffle honey and chickpea miso butter, charcoal-roasted vegetables, inventive seafood plates, and bold reimaginings of classic Levantine staples.

A post on the now deleted website read: “After 4 incredible years, Jeru Mayfair will be closing its doors, with our final service on 6th August 2025. To all our guests, friends, & staff, thank you for the memories, the support, and the joy you brought into our space. It’s been an unforgettable journey, and we are deeply grateful.”

ABOUT ROY

Born in Israel,

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he established his career in Sydney, where he became famous for his signature take on Mediterranean and Middle Eastern cuisine.

He co-founded the famous Nour Restaurant in Sydney before moving to the US.

Trained at the prestigious Le Cordon Bleu in Sydney, his culinary journey accelerated with experience at ARIA, one of Australia’s most celebrated restaurants.

In winter 2021, he launched Jeru, a culinary destination that combined an all-day bakery, open kitchen, fine dining restaurant, private dining rooms, and a vibrant basement bar, Layla.

At Jeru, Ner immersed guests in a sensorial experience that blended theatrical design with culinary innovation. His menus frequently showcased innovative techniques - long fermentation of potato bread, dry-aging vegetables, and a dedicated fish market - rooted in sustainability and quality ingredients.

In terms of future plans, Roy has indicated that he may expand his culinary ventures to the West Hollywood and Beverly Hills areas and working with other chefs on collaborations.

written by abi kinsella

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