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Sami Tamimi White Choc Pavlova 3 min



This May, multi-award winning British-Palestinian chef, Sami Tamimi, will launch a brand new seasonal food menu across The American Colony Hotel as part of an ongoing collaboration, combining local, traditional ingredients with modern techniques and flavour profiles.

Located in East Jerusalem, The American Colony Hotel offers boutique luxury whilst preserving the cultural heritage and landscape of the city. Once the site of an American-Swedish commune, the hotel has retained its utopian ideal for over 120 years, offering guests tranquil spaces dedicated to relaxation and contemplation.

The Hotel and Rooms

Originally built in the mid-19th century by Pasha El Husseini, the hotel is a landmark of historical significance in the area. Each space is defined by Jerusalem stone walls, vaulted ceilings, and graceful arched windows. The soft curves of Ottoman-inspired architecture reveal hidden courtyards and corners, with fragrant gardens in abundance. The hotel also features a Jerusalem stone outdoor swimming pool and spa facilities.

The 90 rooms across the hotel offer a variety of sizes and styles. Choose a room with a private terrace and views overlooking the swimming pool or opt for a suite with a spacious sitting room and distinct Middle Eastern character. All rooms include an en-suite bathroom stocked with deluxe toiletries and linen bathrobes for that extra personal touch.

The Food

Renowned chef, restaurateur and food writer, Sami Tamimi, has curated a seasonal all-day food menu at The American Colony Hotel, alongside Executive Chef Darwish Yasin and Sous Chef Mahmoud Miri. To be served in The Summer Bar during the warmer months, the menu is built around vegetables and herbs from the garden and olive oil from the hotel’s own olive trees. Combining rich flavours with a refreshing and modern approach to cater for all travellers, the Tamimi touch is still evident throughout.

Highlights include:

Cold Mezze

Hummus, Fattoush, Beetroot with labneh, Tahini, Parsley, Tomato, Pickles

Hot Mezze

Fried meat or vegetarian kubbeh, Spinach and sumac fatayer, Veal tahini sfiha and za’atar, Nabulsi cheese sambousek

Burnt aubergine, maftoul and basil soup

Calamari and red pepper stew
Served with coriander gremolata and garlic bread

Chicken Musakhan with sumac, onion & taboon bread

Served with tahini sauce

Soba noodles with avocado, lime, pine nuts

Served with a herb sauce

Sumac roasted strawberries with coconut mousse

On the menu, Sami notes: “I believe in the power of food. The power of connecting, unifying and healing. Our favourite food connects us in our hearts to people, places, and specific times in our lives. Food is the one thing that never fails to bring people together. The emotions that come from sharing food are universal. It doesn't matter where you come from or what language you speak when you break bread with others and share their food, you get a real glimpse into their way of life, their history, their culture, and most importantly their humanity.

Room rates are between £370 and £620 per night.

For more information, please contact Alicia on

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