Bubala, the celebrated plant-based Middle Eastern restaurant, is set to expand its culinary footprint with a third location in King's Cross.
The King's Cross venue distinguishes itself with a two-floor layout, offering ample space for diners and events. The upper floor is designed to accommodate private hire, catering to gatherings and special occasions, while an expansive outdoor terrace provides an inviting setting for al fresco dining.
At the helm of Bubala's culinary direction are Executive Chef Ben Rand and founder Marc Summers, who have curated a menu that harmoniously blends beloved classics with innovative new dishes. Signature items such as the confit latkes will continue to delight patrons, while fresh additions like charred cucumber tzatziki and fava bean with vadouvan-braised broad beans showcase the restaurant's commitment to evolving its plant-based offerings. A standout feature of the new menu is "Bubala’s Big Pud," a decadent sharing dessert comprising chocolate mousse, brûléed bananas, coconut caramel, tahini, and sesame snaps - a testament to the restaurant's flair for inventive cuisine.
The interior design of the King's Cross location aims to reflect Bubala's ethos of warmth and inclusivity, creating an atmosphere that is both contemporary and welcoming. The spacious layout and thoughtful décor are intended to enhance the dining experience, making it an ideal spot for both casual meals and special celebrations.
Bubala's expansion into King's Cross not only signifies the brand's growth but also contributes to the vibrant culinary landscape of the area. With its strategic location, diverse menu, and inviting ambiance, the new Bubala is poised to become a favored destination for those seeking flavorful plant-based Middle Eastern cuisine. As anticipation builds, food enthusiasts eagerly await the opportunity to experience Bubala's unique offerings in this dynamic new setting.