Recent social media posts
26/10/2026
The bar menu at Lita has three different ways in. The Curated Classics, French 75, Rob Roy, the drinks you already know done properly. The House Signatures, original recipes built in this bar, like the Sirocco. And a new section, Curiosities, a rotating selection that changes with the season, the same way the food does.
There’s always something new to try
23/10/2026
The food and w**e pairing series is back. This time is finding the perfect bottle for the new Cornish red mullet, grilled and served with a chorizo and cocoa bean ragù built on a shellfish stock made from red prawn heads.
21/10/2026
Last week Kostas, Mike, Felix and Chew cooked at the Hospitality Action Winter Chefs’ Dinner at Pan Pacific London, a brilliant evening raising funds for hospitality workers across the UK.
We brought our signature crab salad and heritage beetroot salad, and spent the night cooking alongside some of the most talented chefs in the country. Proud to be part of it
19/10/2026
Cornish mackerel • carrot escabeche • fennel • mussel
Off the Cornish coast, our mackerel is caught by local fishermen using rod and line, often bringing in just one or two fish at a time. It’s a slower way of fishing, where the time spent at sea matters as much as the catch itself.
On the plate, the richness of the mackerel meets the acidity of carrot escabeche, fennel and a delicate emulsion of rope-grown mussels
16/10/2026
Ciao, piacere! You loved the series, so we kept going. Meet Armando, who has been with us since day one.
14/10/2026
Whole Cornish turbot, one of the most prized flatfish in British waters. Firm, white flesh, naturally sweet and delicate in a way that very few fish are.
We dry-age it in-house for three days, concentrating the flavour, tenderising the flesh, changing the texture entirely. Then slowly over the coals until the skin blisters and caramelises
12/10/2026
Everything starts with the ingredient and the season. The first question in our kitchen is never what we can do with a product, but what it wants to be right now, at its best. From there, everything else follows: flavour, balance, texture, a plate that feels natural and effortless.
At the end of the day, it comes down to something much simpler. Is it delicious? Is it exciting? Would you want to eat it again?
That’s the only brief that matters.
06/10/2026
Delica squash salad • Col de Dame figs • Marcona almonds • goats curd
Seasonality is at the heart of everything we do, and right now, the menu is shifting with it. One of the first autumn dishes is here.
Delicata squash from Northern Italy, dry-aged, deeply sweet, with a subtle nuttiness that comes from the soil it grows in. Col de Dame figs from Southern Spain, jammy and intense in the way only late-season figs can be. Marcona almonds for crunch and a gentle saltiness. British goat’s curd to bring everything back to something fresh and grounding.
30/09/2026
A love letter to Marylebone, the neighbourhood that felt like home before we even opened the doors
21/09/2026
Shorthorn is one of the oldest beef breeds in Britain, originally from northern England, grass-fed, and known for its exceptional marbling. That marbling is everything: it’s what gives the meat its juicy, buttery texture and the kind of depth of flavour you only get from a breed that’s been bred for quality for centuries.
Grilled on the bone over open fire. Green peppercorn sauce alongside, brandy, in-house beef stock, cream, crushed peppercorns.
Sound on.
17/09/2026
A restaurant is only ever as good as the people behind it. Meet some of ours, the faces that make Lita feel the way it does when you walk through the door.
We’re a team of proper foodies who love w**e, cocktails and genuinely care about hospitality. If that sounds like you, send your CV to [email protected]
Address
7-9 Paddington Street
London
W1U 5QH
To reach your destination at Paddington Street in London, you have a couple of options for public transport and driving.
**Public Transport:**
1. **Underground:**
- The nearest tube station is Baker Street (Circle, Hammersmith & City, Jubilee, Metropolitan lines). From there, it's about a 10-minute walk to Paddington Street.
- Alternatively, you can take the Jubilee line to Bond Street station and then walk approximately 15 minutes.
2. **Bus:**
- Several bus routes serve the area. You can take buses 13, 18, or 27 to get close to Paddington Street. Check local schedules for the best route from your starting point.
**Driving/Parking:**
- If you're driving, head towards Marylebone. Paddington Street is accessible via major roads like the A40 or A501.
- There are limited parking options on-street; be sure to check for parking restrictions. Nearby car parks include NCP Marylebone and Q-Park Oxford Street.
- Always consider traffic conditions and potential congestion charges when planning your journey.
Make sure to check real-time travel updates before you set off!
Opening Hours
| Monday |
12pm - 2:30pm |
|
5:30pm - 11pm |
| Tuesday |
12pm - 2:30pm |
|
5:30pm - 11pm |
| Wednesday |
12pm - 2:30pm |
|
5:30pm - 11pm |
| Thursday |
12pm - 2:30pm |
|
5:30pm - 11pm |
| Friday |
12pm - 2:30pm |
|
5:30pm - 11pm |
| Saturday |
12pm - 2:30pm |
|
5:30pm - 11pm |
| Sunday |
12pm - 5pm |
Alerts
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What people say
Lita Marylebone, nestled on Paddington Street, is a culinary gem that showcases the best of modern European cuisine. The restaurant prides itself on creating an inviting atmosphere where guests can enjoy exceptional food and wine, all while experiencing top-notch service.
The heart of Lita's kitchen lies in its commitment to consistency and innovation. The team is dedicated to crafting a menu that feels both familiar and exciting, with new dishes inspired by seasonal produce. This approach ensures that every visit offers something fresh for diners to savor.
Head chef Luke emphasizes the importance of balance in his desserts, believing that they should enhance rather than overshadow the meal. His focus on textures, layers, and flavors results in sweet endings that perfectly complement the dining experience.
At Lita Marylebone, fire plays a central role in their cooking philosophy. The open-fire grill not only adds depth to the flavors but also creates a warm and inviting ambiance for guests.
With a vision to become a true institution in London’s vibrant dining scene, Lita Marylebone invites you to indulge in an unforgettable culinary journey where passion meets creativity at every turn.
