Bubala to Open Third London Location in King’s Cross this April
Marc Summers, founder of the critically acclaimed Middle Eastern restaurant Bubala, is excited to announce the opening of a third London location, opening this April in King’s Cross. Building on the success of Spitalfields and Soho, this new space will bring Bubala’s bold, inventive flavours to a striking two-floor venue, complete with an expansive outdoor terrace – a first for the restaurant. The design blends grand architectural features with Bubala’s signature warmth, creating a dining experience that feels both fresh and familiar.
Executive Chef Ben Rand and Marc Summers have crafted a menu that builds on Bubala’s much-loved dishes while introducing fresh new additions. Signature favourites such as the Oyster mushroom skewer with tamari and coriander seeds and Confit latkes with garlic toum and Aleppo chili will return, alongside new dishes like Charred cucumber tzatziki and Fava bean with Vadouvan braised broad beans. The wood-fired oven will play a key role in the open kitchen, serving dishes such as Mujadara – a fragrant combination of lentils, rice topped with dollops of tahini, zhoug, and amba – and a Spanakopita Börek, a crisp, spiced, savoury pastry with a spinach and cheese filling. Bubala’s playful new sharing dessert, Bubala’s Big Pud, is designed for many spoons (2+) and is made up of chocolate mousse, brûléed bananas, coconut caramel, tahini, and sesame snaps.
The restaurant will feature a 65-cover ground floor dining room, an additional 25 covers upstairs, and 30 alfresco seats on the outdoor terrace. Guests will enter through a dramatic 6-meter-high arched entrance, leading into a space that’s distinctly Bubala yet embraces the character of King’s Cross. A large halo light installation will define the entrance area, giving way to a cozy, front-room-inspired central section, and an intimate upstairs space available for private hire. At the heart of the restaurant, an open kitchen with a wood-fired oven and charcoal grill will take center stage, with a low-set pass, allowing diners to feel immersed in the energy of the kitchen. In a departure from traditional setups, the backless bar will face the restaurant, creating an engaging, communal atmosphere.
Much like the other locations, the drinks offering at Bubala King’s Cross will feature wine on tap, as well as a selection of bottled natural wines, UK produced beers and Gazoz house sodas, a homemade sparkling drink combined with ferments, locally sourced fruits, spices, herbs and syrups. Marc Summers, commenting on the launch, said “We’re thrilled to bring Bubala to King’s Cross and to continue expanding our vision of accessible and exciting vegetarian Middle Eastern inspired cuisine. This new location is a perfect blend of the vibrant energy of the area and the welcoming atmosphere we’ve cultivated at our other restaurants. We can’t wait to share it with our guests.”
