Hovarda is set to open the doors of its eagerly awaited second location in Canary Wharf on September 20th.
Hovarda debuted in Soho in 2017, blending Aegean cuisine with a lively dining experience centred around a line-up of world class DJs. The new restaurant and terrace will be located on the water-level deck of a floating pavilion, situated in the heart of Canary Wharf’s Wood Wharf neighbourhood.
Designed by the acclaimed Hurle & Martin, the dinner-only restaurant will be the area’s exclusive latenight spot, with a licence until 2 am making it the go-to destination for those looking to dine, drink, and dance into the early hours. Hovarda Canary Wharf will also feature a terrace where guests can enjoy cocktails while taking in the waterfront views.
Hovarda will transport guests to the sun-drenched Aegean coastlines with a menu that blends the rich culinary traditions of Greece and Turkey. Diners can enjoy an array of hot and cold meze, with highlights including the smoked eel with fava beans, crab borek with lemon mayo, and the must-try saganaki – a barrel-aged feta wrapped in kataifi, drizzled with truffle honey and topped with basil. The raw section bursts with flavour, featuring tuna tartare with avocado, verjus, and roasted cashew, alongside a signature sea bass ceviche with tomato tiger milk. For mains, standout dishes include the kleftiko lamb with roasted potatoes, grilled baby chicken with sweetcorn, and lobster pasta in a rich lobster bisque – each dish a celebration of the authentic flavours and ingredients from the Aegean region.
The bar at Hovarda Canary Wharf will offer an expansive selection of premium spirits and signature cocktails, thoughtfully crafted to compliment the vibrant flavours of the menu and elevate the overall experience. As night falls, Hovarda will transform into a dynamic and exclusive music destination, much like its Soho sibling. With a carefully curated lineup of world-class DJs and artists, the venue will come alive with an enticing mix of electronic, deep tech, organic sounds, and tribal beats, creating an intimate and immersive atmosphere for guests to enjoy.
Levent Büyükugur, Managing Partner of Hovarda said, “At Hovarda, we have always strived to create more than just a dining destination. We wanted to capture the essence of the Aegean way of life—a celebration of food, music, and hospitality that transports diners to the sun-soaked coast. Our new Canary Wharf restaurant builds on this vision, bringing the vibrant spirit of Soho to the water’s edge, where guests can enjoy unforgettable nights filled with world-class music. It’s a place where every detail reflects our passion for creating moments that are both luxurious and deeply rooted in tradition.”
Hovarda will open from Friday 20 September.
For more information, please visit www.hovarda.london
For more information and images or to arrange an interview, please get in touch with Lisa Kerr | lisa@weareindigopr.com
Notes to Editors
About Levent Büyükugur
Founder of Istanbul Doors, the first corporate restaurant group in Turkey, Levent Büyükuğur’s first success came with the opening of first Italian restaurant “Da Mario” in Istanbul in 1993, then followed 35 other hospitality brands, 70 locations including catering company, night clubs, boutique hotel and culinary school in 5 different countries (Turkey, Russia, UK, Azerbajcan, Italy). Some of the brands he managed are Da Mario, Vogue, Anjelique, Zuma Istanbul, Tom’s Kitchen, Tom Aikens, Wanna , Ajia Hotel, Kitchenette( 24 locations) , Mama, Carlotta, Havana , Havana Beach Club Gina ,Raika etc. In 2007, Levent entered into a joint venture with Azumi Group of London to open Zuma Istanbul. He also opened 24Kitchenette restaurants internationally in Baku, St Petersburg, Moscow and London. The company’s first venture in the UK was the expansion of Tom Aikens Group including Tom’s Kitchen in 2011. 2013 saw Levent launch a new venture, Good Food Society in London to develop new hospitality concepts in international markets. The company currently has 3 concept restaurants in the UK: Frescobaldi in Mayfair, Hovarda in Soho & Canary Wharf, and Marceline in Canary Wharf.
About Hus Vedat
Hus is a London-born professional with Turkish origins who began his career working in the family butcher’s shop in north London. Afterward, he pursued formal hospitality qualifications at Brighton University. He progressed through various kitchen roles, which eventually led him to become the Executive Chef at St Ermin’s Hotel. In 2010, he played an integral role in creating Caxton Grill at St Ermin’s, where he earned 3 AA Rosettes for the quality of the food and received mention in the Michelin Guide. Following this success, Hus became the Executive Chef of Jamie Oliver’s BBQ restaurant, Barbecoa, where he was able to apply his butchery skills and knowledge while embracing his love for cooking with fire. He then had a brief stint as Group Executive Chef at Ceviche Group, where he was responsible for operations and new openings. He later fulfilled a lifelong dream by becoming the Director and co-founder of Yosma London, a 200-cover modern Turkish Mangal inspired by the streets of Istanbul, which garnered glowing reviews from major food critics and the press. In 2019, he was appointed Managing Director of Good Food Society, which owns and operates a restaurant group in London. Additionally, he established and currently manages a consultancy arm of the business, where their first project was to create and launch three concepts inside The Hart Hotel, Curio Collection in Shoreditch. With over 25 years of experience in hospitality at all levels—ranging from Kitchen Porter, Bar Manager, Executive Chef, Operations Manager, Multi-Site Manager, International roles, and now Managing Director. He is also the Managing Director of Marceline in Canary Wharf.