Bold flavour.
No limits.
A Soho Sanctuary of
Sound & Style
Fine wine, bold flavour and good times – let the party begin.
“Created by Chef Eran Tibi as his second London venture after the iconic Bala Baya. Kapara is a food-first destination shaped by the world’s most magnetic neighbourhoods.
Through this journey, Eran honed a cuisine that carries the soul and energy of these places. Dishes that seduce the senses, from tender lamb neck with za’atar and miso aubergine jus, to sticky golden chicken with harissa sriracha, to Celeriac gnocchi or rich Kapara cheesecake for those who linger.”
“By day, Kapara hums with sunlit tables, long brunches, and lunches meant to be shared with anyone you feel like pulling close. As evening drifts in and the west end stirs, cocktails like the smoky Hava Tequila, spiced Chaitini, or the floral Plum Darling arrive at the table, and dishes keep coming, rich, layered, and indulgent, teasing you to stay a little longer.”
Meet
Eran Tibi
From an early age, Eran Tibi saw food not as fuel, but as a way of life. His earliest memories are tied to the kitchen: helping his father in the family bakery, trimming okra tips with his mother, and learning that love and flavour go hand-in-hand.
Though Eran first built a career in marketing, he knew something was missing. At 30, he left the boardroom and enrolled at London’s prestigious Le Cordon Bleu, then worked alongside standout chefs including Sami Tamimi at Ottolenghi, Ramael Scully at Nopi, and Josh Katz at Made in Camden.
His debut restaurant, Bala Baya, introduced London to a distinctive culinary voice that is playful, generous, and deeply soulful. It was followed by Kapara, his Soho flagship and creative playground, where dining becomes an immersive, theatrical experience full of energy and surprise.
What they're
saying
From Soho spotlights to global must-visit lists, Kapara has caught the eye of the world's most iconic publications.