Bala Baya brings the raw creativity of Tel Aviv’s hip, all-day eateries to London. A sleek Bauhaus-inspired restaurant, this is the first stand alone project from Israeli-born Head Chef Eran Tibi (formerly of Ottolenghi).
Eran's vibrantly progressive cuisine is rooted in his mother's Middle Eastern home cooking and generations of baking expertise, met co-founder and former creator of When Mac Met Cheese, Sammy Shonn, through a mutual fascination with the dynamic ‘White City’ from which Bala Baya derives inspiration.
Tel Aviv's atmosphere and aesthetic is reproduced in Bala Baya’s interior architecture and design by multi-award winning designer, Afroditi Krassa (also did Dishoom and Curzon), reflecting the particular Desert Bauhaus of the city – an urban, sun-drenched, modernist masterpiece.
Bala Baya’s daytime menu is focused around a custom-made pitta oven naking everything from in-house made breakfast pastries, to original and contemporary takes on the classic pitta pockets at lunch - filled with stews and slow-cooked meats and Eran's take on a fish finger sandwich - accompanied by salads and homemade sauces. Bala Baya’s evening menu encapsulates sharing in its true form with a hands-on, hands-in approach to family-style dining with a more substanial offering.
Bala Baya is open Monday - Friday at 8am - 11pm, Saturday from 9am - 11pm and Sunday 10am - 7pm.
Exotic eats, cuisine without borders
Bala Baya’s downstairs, reminiscent of Tel Aviv’s cafe culture, is a fast-paced, grab-and-go setting including an open kitchen and bar reminiscent of the world famous Bauhaus balcony of Tel Aviv’s Cinema Hotel. Upstairs is more reflective of the more refined dinner menu, encompassing a 76 cover restaurant allowing for tables of up to 16.
Pitta with braised lamb neck fillets with quince, shaved Pecorino,lamb jus and fresh salad; Salmon and Tahini - salt baked blackened salmon with Tahini, picked chilli, tomato pulp & herb oil and Aubergine and Harissa Date Glaze - tea smoked aubergine with Harissa and date glaze, spicy nut crumb, lime & goats curd.
The restaurant features London’s very first Gazoz Bar - serving daily blends of this refreshing, homemade, fruit-filled sparkling botanical drink, flavours include Plum with Fig and Lemon Thyme, Clementine and Lemongrass and Watermelon and Red Basil. Otherwise opt for a Tomato and Cucumber Negroni - tomato and cucumber gin, Cocchi Torino, Campari with a feta garnish; the Truffle Sour - with Johnnie Walker Black, honey syrup, lemon and truffle oil and a Pink Grapefruit Julep - Cynar pink grapefruit juice, grapefruit sherbert & mint.