Bubala’s Covent Garden outpost builds on the success of its established London sites, bringing its distinctive, vegetable-led Middle Eastern cooking to the capital’s theatre district. Founded by Marc Summers, the restaurant group has developed a strong reputation for bold flavours, generous sharing plates and a relaxed, informal style of hospitality, earning a loyal following since its debut in Spitalfields.
Set within a Grade II-listed building on Garrick Street, this is Bubala’s largest and most ambitious restaurant to date. The site combines a ground-floor dining room seating around 60 guests with a more intimate downstairs space, alongside outdoor tables overlooking nearby Floral Street. Interiors strike a balance between the character of the 19th-century building and the warm, unfussy aesthetic that defines the brand.
The menu centres on a mix of à la carte dishes and a set menu designed for sharing. Signature plates have included combinations such as halloumi paired with chamomile and fennel honey, alongside crispy confit latkes served with toum. The ‘Bubala Knows Best’ menu offers a curated selection of dishes chosen by the kitchen, positioning itself as a straightforward way to experience the breadth of cooking on offer. Seasonal specials rotate regularly, showcasing produce-led dishes that reflect changing ingredients throughout the year.
Alongside the food, drinks play an increasingly prominent role, with a list that draws on producers from across Europe and the Middle East. Cocktails often incorporate ingredients used in the kitchen, reinforcing the restaurant’s flavour-led approach.
Overall, Bubala Covent Garden encapsulates the group’s defining approach: vibrant, vegetable-focused cooking served in a convivial setting, with an emphasis on sharing, accessibility and consistently warm hospitality.