Palm by H2O

Palm by H2O pitches itself squarely at the special-occasion crowd: gold-leaf accents, neon lighting, banquette seating, and mood lighting that reviewers consistently describe as giving the room a Dubai lounge feel. The space has an upstairs and downstairs, each with a distinct dining or shisha area, making it workable for everything from a birthday group to a date night.

The menu leans into desi-influenced sharing plates to start, malai boti, seekh kebab, dynamite shrimp in their signature sauce, and samosa chaat, before moving into more substantial mains built around steaks, mixed grills, and burgers. The chapli kebab and fillet parmo have both drawn recent praise online, and the mixed grill platter is a solid group order. Sides of palm chips and garlic bread round things out without overcomplicating the spread.

Desserts are a genuine draw: the Dubai kanafa and cookie dough with ice cream are the ones that keep appearing in reviews. The drinks list is alcohol-free throughout, with mocktails and fresh juices carrying the load, the peach berry mulan mojito gets mentioned repeatedly. Shisha is available and a big part of the evening experience here.

Varanasi

Varanasi is Birmingham’s largest restaurant at 20,000 square feet, spread across three floors with a grand atrium and three cocktail bars. The menu was envisioned by Michelin-star chef Alfred Prasad and showcases modern Indian dishes using traditional techniques and premium ingredients. Highlights include tandoori prawns, daal makhni, lamb saddle with spicy dhunger mash, and the signature Jewel of Varanasi cocktail. The opulent palace-themed décor features striking waterfall features, dim lighting, and private dining booths suitable for celebrations and corporate events. Vegetarian, vegan, halal, and gluten-free options are available.

Baloci

Baloci is a Michelin Guide-listed fine dining restaurant housed in a stunning Georgian building that has been transformed into an opulent space with rich red and gold interiors, crystal chandeliers and plush velvet seating. The restaurant celebrates Silk Road cuisine, blending refined Italian craftsmanship with bold aromatic flavours of Persia and South Asia, drawing inspiration from the culinary traditions of Turkey, Iran, Balochistan, Afghanistan, Pakistan and India. Diners can choose from tasting menus (6 or 8-course options) or à la carte selections featuring standout dishes like Sultani lamb chops. The experience extends to six uniquely themed boutique hotel rooms (Marco Polo, Babylon, Persia, Alexander the Great, Rumi, Taj Mahal) and sophisticated cocktail lounges including the subterranean Zoroaster Bar. Service is attentive and the wine list is carefully curated to pair with dishes.

Dishoom

Dishoom Birmingham pays homage to the Irani cafés of Bombay, located at One Chamberlain Square in the city centre overlooking the square. Open all day, every day, serving Bombay comfort food from breakfast (Bacon Naan Roll, Kejriwal, The Big Bombay) through to evening tipples. Signature dishes include Lamb Rara with Roomali Roti and House Black Daal. The restaurant features high ceilings, dark ambient décor with glass frontage overlooking the square, and welcomes walk-ins at any time. Mostly casual dining, though group bookings and reservations are accepted.

Opheem

Opheem is Birmingham’s first two Michelin-starred restaurant, led by acclaimed chef Aktar Islam. The experience unfolds across three distinct spaces: a welcoming lounge where diners enjoy canapés and drinks before dining, an open kitchen visible from the dining room, and the elegant dining room itself with soft lighting and sophisticated decor in greys and golds. The tasting menu explores Indian culinary heritage with contemporary cooking techniques from around the world, featuring dishes like the signature Aloo Tuk (potatoes prepared multiple ways) and creative seafood dishes. Each detail is meticulously considered, from personalised menus and wine pairings curated by an expert sommelier, to handwritten birthday cards for celebrations. Service is knowledgeable and attentive, orchestrating the typically three-to-four-hour experience without pressure.