Recent social media posts
02/06/2026
Grapefruit ezme, tahini, pomegranate molasses 🧡
Chopped with tomatoes, chilli, red onion and plenty of herbs, sat on a generous swoosh of tahini and finished with pomegranate molasses and Urfa chilli.
Fresh, creamy, punchy, messy in all the right ways.
31/05/2026
Not your average Baba Ganoush 🍆
Our Baba starts with aubergines smoked until soft, silky and properly charred. Blended with tahini, garlic and miso, then finished with fried curry leaves and toasted pine nuts.
Swipe for the full smear.
27/05/2026
We’re incredibly excited to share that this September, we’ll be bringing Bubala to COVENT GARDEN!
Our fourth restaurant will be on the corner of Garrick Street and Floral Street, right in the heart of London’s West End, with the same Bubala vibe you know and love, a few new dishes, and a terrace made for hummus, laffa and long lunches in the sun.
More to follow soon. Sign up via the link in our bio to be the first to hear.
With love & hummus,
Bubala x
22/05/2026
We’re extremely proud to share that Bubala has been named one of Best Places to Work 2026 🧡
This one really belongs to our brilliant team, from the kitchen to the floor, behind the scenes and across our restaurants.
We’re incredibly proud of the culture we’re building together and very grateful to see it recognised.
20/05/2026
Making Kohlrabi the main character ❤️🔥
Salt-baked until tender, rubbed with coffee & warm spices, then grilled hard for a deep, smoky crust and an almost steak-like texture.
Underneath, Estate Dairy yoghurt and smoked date purée. Over the top, a glossy lapsang, tamar and date glaze; with candied pecans for crunch and jalapeño shatta for a little heat
17/05/2026
Labneh with confit garlic & za’atar 🧡
Cool strained yoghurt, warm garlic oil, plenty of za’atar, and laffa never far behind.
14/05/2026
Purple sprouting broccoli had its moment. Now asparagus & piattoni beans have taken over its place on our menu.
Grilled lightly, dressed generously in sweet, sharp sumac jam, and served with silky pine nut butter. Clean, grassy, nutty, a little charred.
On the menu now. 🧡
12/05/2026
Smacked cucumbers, maple tahini, chilli crunch ❤️🔥
Crisp Lebanese cucumbers grown here in the Uk, a generous layer of maple tahini, topped with our house chilli crunch.
A Bubala classic for a reason.
10/05/2026
Batata Harra 🧡
Cornish mids, fried until golden with blistered carli peppers, tossed in a punchy garlic, lemon and smoked paprika dressing, finished with cumin salt and fresh herbs.
Order it for the table. Fight over the last one.
05/05/2026
When we first opened Bubala Spitalfields 9 years ago, we used to offer refunds to anyone who didn’t love our oyster mushroom skewers.
Safe to say, that didn’t last long.
They’re marinated for six hours in tamari, coriander seed and a touch of agave, then finished over the Yakitori grill until smoky, tender and deeply moreish.
02/05/2026
May is Mental Health Awareness Month, so for the whole month we’ll be supporting 🧡
We’ll be adding a £1 (optional) donation to the bill, with all proceeds going towards their work supporting mental health across the hospitality industry.
was founded in memory of Kelly, a young chef who sadly took her own life at 23. Her friend and fellow chef, Tobie-Anna, started the charity to honour her and push for real change in our industry.
We’ve worked closely with them over the past few years, from training Mental Health First Aiders across our teams to helping shape how we support our people day to day.
If you choose to add the £1 donation, it goes directly to them, supporting people in hospitality who need it.
29/04/2026
April was a good one 🧡
A mix of photos from you, the team and everything in between.
Full tables, private parties, new dishes settling in, old favourites holding their ground, the sun back on the terrace and through the windows, a few lunches that ran longer than planned, and a full year of Bubala King’s Cross.
We loved seeing Cardiff cook a mega batch of our halloumi with black seed honey from the cookbook, and were proud to pick up the Impact Award at the inaugural Awards.
May, we’re ready for you x
26/04/2026
Swiss chard dolma, black Venus rice, Aleppo glaze, preserved lemon, and that deep, silky tomato underneath.
Rolled by hand, grilled with care, on the à la carte menu at all three restaurants 🧡
23/04/2026
Celeriac shawarma skewer 🔥
Originally a Soho special, and now available over all thre restaruants, our Celeriac Shawarma Skewer is marinated overnight in a sweet-savoury glaze, softly spiced, then flame grilled until jammy inside and caramelised on the outside.
21/04/2026
Our confit potato latkes really are the stuff of dreams ✨
Baked, pressed and deep-fried ‘til crispy and golden, then paired with a garlicky toum, topped with a little Aleppo for good measure.
19/04/2026
Hummus and burnt butter 🧡
Silky chickpeas, warm spiced butter, built for scooping.
Always on the menu. Always on our minds. Best served with extra laffa bread.
Swipe to see it come together
15/04/2026
Peak purple sprouting season 🥦
Our newest side takes a simple, in-season ingredient and lifts it with a kiss of flame. Lightly charred to keep its bite, dressed in sharp, sweet-and-sour sumac jam, finished with a smear of pine nut butter.
New on the menu everywhere now.
12/04/2026
Bubala Soho will be closed from 13–23 April while we make a few essential updates behind the scenes.
Our Spitalfields & King’s Cross restaurants will be open as usual throughout Soho’s closure. You can book for either via our website or link in bio.
Soho will be back very soon 🧡
09/04/2026
Our new kohlrabi 🔥
Salt-baked, pressed into a coffee and spice rub, then grilled until dark and smoky, giving it a dense, deeply satisfying bite.
Smoked date, yoghurt, lapsang glaze and candied pecans.
Now on the menu.
06/04/2026
Bubala Knows Best 🧡
Our table-filling set menu of favourites and new seasonal dishes, chosen by us so you don’t have to.
Now featuring some of the latest from the kitchen, including kohlrabi with smoked date, yoghurt and pecan, and a crisp romaine, apple and pumpkin seed praline salad, alongside Bubala favourites like mushroom skewers and hummus with burnt butter.
All designed to share.
Now £39pp.
02/04/2026
Our first Bubala brunch, last Sunday ❤️
A one-off King’s Cross takeover with , saw our take on a NYC brunch menu hit the tables.
New dishes, 200+ guests, a steady flow of Bloody Marys and bottomless coffee fulling us all.
Thanks to everyone who came.
31/03/2026
March, from our side of the pass and yours 🧡
Packed services, team dinners, new dishes finding their place on the menu.
Sun back on the King’s Cross terrace, busy tables, second rounds, last bits of bread dragged through everything, our first brunch, and one very enthusiastic four-legged guest.
Thanks for being part of it.
Ready for more.
Bubala x
29/03/2026
Baby aubergine, green goddess, Aleppo pepper 🍆
Confit until soft and rich, then lifted with smoke from the grill.
Cool herbs, sweet Aleppo heat, and a sharp, crunchy finish.
Sits right in the middle of the table. On the menu now, and part of Bubala Knows Best (vegan).
19/03/2026
If you’ve got something worth gathering for, we’ve got a room for it.
A long table on the mezzanine in King’s Cross, tucked just above the buzz. A candlelit downstairs dining room in Soho, low ceilings and green panelled walls. Or the private dining room in our Spitalfields home, moody lighting, classic Bubala tiles and the buzz of east London.
Made for birthdays that turn into speeches, team dinners that deserve proper plates, or simply getting everyone round one table.
17/03/2026
Sandy carrots, peanut & amba sambal, basil 🥕
Slow roasted, flame kissed carrots on tahini, peanut and miso.
Finished with peanut & amba sambal and plenty of fresh and fried basil.
Address
65 Commercial Street
London
E1 6BD
For the Vegetarian/Vegan Restaurant:
Public Transport: Take the tube to Liverpool Street Station and then a 10-minute walk. Alternatively, take a bus to Shoreditch High Street and then a 5-minute walk.
Driving/Parking: There is limited street parking available in the surrounding area.
For the Middle Eastern Restaurant:
Public Transport: Take the tube to Aldgate East Station and then a 5-minute walk. Alternatively, take a bus to Commercial Street and then a 2-minute walk.
Driving/Parking: There is limited street parking available in the surrounding area.
For the Vegetarian & Vegan Restaurant:
Public Transport: Take the tube to Liverpool Street Station and then an 8-minute walk. Alternatively, take a bus to Shoreditch High Street and then a 5-minute walk.
Driving/Parking: There is limited street parking available in the surrounding area.
Alerts
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What people say
Vegetarian and vegan restaurants have become increasingly popular in recent years, as more people are embracing a plant-based lifestyle. Bubala, located on Commercial Street in London, is a prime example of a restaurant that caters to this growing trend. This Middle Eastern-inspired eatery offers a range of vegetarian and vegan dishes that are both delicious and healthy.
One of the standout features of Bubala is their commitment to using fresh, seasonal ingredients in their dishes. From the mezze kit to the Bubala Bun, each dish is bursting with flavor and color. The restaurant's chefs are passionate about creating innovative dishes that showcase the best of Middle Eastern cuisine while also catering to dietary restrictions.
Another great thing about Bubala is their delivery concept, Bubie. This service has been going from strength to strength, offering meal kits for customers who want to enjoy the restaurant's food from the comfort of their own homes. Whether you're looking for a special Mother's Day feast or just want to treat yourself to some delicious food, Bubie has got you covered.
Finally, with bookings now live for May 17th onwards, we can't wait to visit Bubala in person again soon! The restaurant's warm and welcoming atmosphere makes it the perfect spot for a casual lunch or dinner with friends and family. So if you're looking for a vegetarian or vegan restaurant that offers delicious food and great service, look no further than Bubala on Commercial Street in London.
