Bala Baya

The story

Bala Baya London | Michelin-Recommended Eastern Mediterranean Restaurant in Southwark

Bala Baya is a restaurant, bakery and bar tucked beneath the railway arches of Southwark, open since 2015. The space—all Bauhaus-inspired lines, natural light and green plants—feels like a sun-washed corner of the Eastern Mediterranean dropped into South London.

The kitchen is led by chef Eran Tibi, a former tech executive who trained at Le Cordon Bleu and spent four years working under Yotam Ottolenghi. That influence shows in the brawny, extravagant spins on Mediterranean street food. Tibi’s menu is a journey through childhood memories and his mother’s cooking, seasonal and ever-evolving yet anchored by permanent classics. The restaurant bakes its own pita in a dedicated oven, ferments fruit and herbs for house-made Gazoz, and serves cocktails that give that traditional drink a naughty twist with vodka and arak.

Standouts mentioned by regulars include the aubergine mess, prawns, hummus, and a spectacular carrot dish layered with crispy tofu and a lush sauce. The brunch menu—mezze, mains and desserts served to a killer soundtrack—is designed to kick off the weekend. Vegetarians are particularly well catered for.

Bala Baya has been recognised with a Michelin recommendation, a reflection of the consistency and ambition of Tibi’s cooking. The restaurant also offers private dining for up to 65 guests on a mezzanine and a large terrace, making it a destination for celebrations as well as casual lunches and dinners. It is the sort of place where the food transcends its humble street-food roots, and where guests are treated like family.