Buns & Buns, the restaurant putting breads and buns back at the centre of the table, has now opened in the heart of London’s Covent Garden Market Building. Having first debuted Buns & Buns in Miami, founder Alexandre Zibi brings his take on the world’s best breads, from fluffy Taiwanese bao to pala romana, a crunchy Roman-style pizza bread, to Covent Garden's North Hall.

Buns & Buns is an outdoor restaurant so they are more than happy to welcome you and your friends at any time. They accept bookings for up to 6 people from mixed households!

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Upon entering guests are greeted by a towering bamboo steamer filled with pillowy bao, including Buns & Buns’ signature shiitake mushroom bun and and a bourbon pork belly. Located under the North Hall’s iron and glass roof, Buns & Buns features an open-plan kitchen with low marble counter dining where visitors can interact with the chefs. The space is decorated in warm, earthy tones with copper accents, and is strung with glowing filament bulbs and filled with greenery.

Following a journey around the world, Buns & Buns was developed with the idea of culinary excellence in mind. Throughout our adventure, we connected, participated, and experienced with Michelin-starred chefs in Girona, Paris, Las Vegas, New York City, as well as street food vendors in Istanbul, Hong Kong, and Bangkok.

Smoke from the grill, fire from the pizza oven, and steam from our buns, Buns & Buns is an abyss of new flavours.

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At the curving open-plan bar, Buns & Buns’ bartenders shake up cocktails based on fresh seasonal juices spiked with craft spirits. For winter, the bar is pouring seasonal spritzes, with freshly-squeezed mandarin and tangerine juice topped up with Prosecco. As Christmas draws nearer, those looking to warm up will find a black cherry mulled wine, infused with winter spices, cherries and cherry liqueur.