Bala Baya

General information

Bala Baya is a day in the life of Tel Aviv and its eating habits.

The restaurant is a poem to Tel Aviv through the eyes of Head Chef Eran Tibi and Sammy Shonn. Eran's vibrantly progressive cuisine is rooted in Middle Eastern cooking and generations of baking expertise. Bala Baya is a restaurant that is fluid and ever changing throughout the day under the backdrop of a Bauhaus interior created by the multi award winning architect and designer Afroditi Krassa.

Using the clean lines and curves of the Bauhaus architecture that covers Tel Aviv as inspiration as well as the unique look and feel of the White City, Bala Baya is a “Dessert Bauhaus.”

Breakfast will be filled with smells of freshly baked good from the bakery and the intoxicating smell of fresh pitta being made in house.

Lunchtime is fast paced and exciting. Staying true to Tel Aviv's lunchtime culture you will find our contemporary take on the classic pitta pockets. Eran’s stews and slow-cooked meats or his take on a fish finger sandwich, accompanied by the crunchiest of salads and homemade sauces, the pittas will demonstrate the honest balance of fine dining and informal eating at the heart of Tel Aviv’s gastronomy.

Our evening menu will encapsulate sharing in its true form; this is a hands-on, hands-in approach to family-style dining focusing on the pure enjoyment of the best seasonal, organic ingredients. A high end dining experience with the soul of the authentic traditional dishes we were brought up with.

Bala Baya also boasts London's very first Gazoz bar. Serving daily blends of this refreshing, homemade, fruit-filled sparkling botanical drink.

Our cocktails were created by Ali Reynolds winner of 2015’s Diageo Reserve World Class UK Bartender of the Year. He beautifully curated Bala Baya’s innovative cocktail list using unique produce from Israel’s singular landscape and Mediterranean climate.