Bubala, a Levantine plant-based restaurant, will open a new location in Covent Garden in September. The restaurant will be in a Grade II-listed building at the corner of Garrick Street and Floral Street, currently occupied by Lima Cantina. The venue will include three dining areas: a 60-cover ground floor, a downstairs dining room for 32 guests, and 30 alfresco seats overlooking Floral Street. The à la carte menu will feature halloumi with chamomile and fennel honey and crispy confit latkes with toum. A “Bubala Knows Best” set menu will be available at a reduced price. Seasonal specials will rotate, and the drinks program will include wines from Europe and the Middle East plus a cocktail list built around existing ingredients.
"Bubala has been wowing plant-based punters and meat-dodgers with its Middle Eastern veggie fare since its first branch opened in Spitalfields in 2019. Its rich brown butter houmous, meaty mushroom kebabs and halloumi smothered in fruity jam garnered such a rep that Bubala soon expanded to Soho and King's Cross . And now the Levantine diner has announced that it'll be adding a Covent Garden location."
"The new restaurant, which is set to be Bubala's biggest, will be housed in a Grade II-listed building on the corner of Garrick Street and Floral Street. The site is currently home to Lima Cantina. Split into three dining areas, Bubala Covent Garden will have a 60-cover ground floor space with an additional downstairs dining room fit for 32 guests. Completing the trio will be 30 alfresco seats overlooking Floral Street, perfect for catching some rays as you sup."
"As for what you'll be supping on, the à la carte menu will feature Bubala's tried-and-tested classics: halloumi with chamomile and fennel honey and crispy confit latkes with toum (a traditional Lebanese whipped garlic sauce). The signature 'Bubala Knows Best' set menu will also be on offer, and at a reduced price too. Restaurateur Marc Summers decided to cut the set menu price by almost 20 percent from £46 to £39 in the wake of rising financial pressures for both diners and businesses."
"To wash it all down, the resto has sourced wines from across Europe and the Middle East, while a cocktail list has been built around ingredients already being used. As well as the traditional fare, Bubala's new Theatreland haunt will also offer a selection of regularly changing seasonal specials. Think wild garlic and asparagus börek (a stuffed spiral of thin, flaky dough) for spring, whole grilled baby corn with pilpelchuma chilli paste butter in late summer and slow-cooked beetroot and feta pastilla in winter."
Read at Time Out London
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