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BuCo. opens new outlet in Bengaluru
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Wednesday, 04 November, 2026, 13 : 00 PM [IST]
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Our Bureau, Bengaluru
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BuCo, founded in 2017 by Chef Shriya Shetty and Varun Shetty now brings the flavours, traditions and warmth of Karnataka to a contemporary café format, drawing on its Mangalorean roots to Bengaluru.
The brand is built on a commitment to locally sourced ingredients, in-house preparations and a deep understanding of regional food traditions.
“Cafe culture in India has largely been shaped by western references: the formats, the menus, the aesthetic, and most importantly, the coffee. But Karnataka has always had its own deeply rooted relationship with food and coffee. The darshini. Filter kaapi. A food culture that is every day, local, and almost entirely absent from the modern café format. No one has built a café brand around this. That's the gap BuCo. is stepping into” said Varun and Shriya Shetty, co-founders, BuCo.
The Mangalore menu largely travels intact, with a few new additions for Bengaluru. Bakes, breakfast and filter kaapi are served every day from 8 am, so you can stop in for a protein-rich breakfast after a workout, a vegan bowl or toast, or a warm bake with your morning coffee.
The menu is rooted in Karnataka. Ghee, jaggery, kokum, ragi, jowar, byadgi chilli, bhatkal vanilla, Indian cheeses and black channa hummus are the building blocks of the dishes, not just ingredients sprinkled on top. “Everything is made in-house. Every element is locally sourced. There are no shortcuts, not because it’s trendy, but because the food demands it,” said Shriya.
Some of the bestsellers include Mr Bob’s Classic Fried Chicken Burger, with soft, fluffy milk brioche, fried chicken and house-made jalapeño garlic aioli. BuCo is also famously known for their Filter Kaapi Tiramisu, Classic Éclair, Nutilla and the Ellipsis Cookie.
BuCo. uses A-grade Arabica beans sourced from Chikmagalur, with filter coffee as its sole format. From the Classic Hot Filter Coffee and black coffee to the Salted Caramel iced filter coffee, Kopi Peng, KT Special Coffee, and cold brews like Orange Is the New Black, every offering in the same tradition.
Traditional Mangalorean houses often had a seating area at the front called katte, where families would sit and receive guests. The café reinterprets this as an outdoor seating area.
The property is spread across three floors, each with a distinct purpose. The ground floor remains a no-work zone, designed to be community-driven, where people can come in to slow down and enjoy their food, bakes, and coffees. The second floor is positioned as a work zone, while also doubling up as a space for events. Tucked into a corner is a tiny bookshelf, inviting people to spend some time immersed in their favourite novels. The third floor is reserved for the team and functions as a private office space.
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