Recent social media posts
02/06/2026
The classics endure for a reason.
‘Curated Classics’ is a dedicated section of the bar menu — the drinks our guests already love, given the attention they deserve. Better spirits, the right glass, no shortcuts.
28/05/2026
Our food and wine pairing series is back.
Our head of wine, Kristina, is finding the perfect bottle for ‘s new seasonal dish — Cornish crab salad. Dorset c**k crab, hand-picked, dressed with tomato ponzu, fresh grapefruit, and shaved fennel. Clean, bright, and built for the heatwave
25/05/2026
A bank holiday weekend in Marylebone. The terrace is open, the grill is running, and the c**ktails are waiting.
22/05/2026
Monkfish from the waters off Cornwall, paired with clams and langoustines from the same cold Atlantic edge. Wild fennel, harissa, brown butter — ingredients that between them map a journey from the British coastline down through the Mediterranean and back again.
On the menu now.
19/05/2026
Grilled Orkney scallop • pumpkin • lobster sauce
Hand-dived from thirty metres down in the waters around Orkney, each scallop chosen individually by the diver. Sweet, fully grown, and tasting exactly of where they came from.
15/05/2026
Marylebone has something the rest of London doesn’t always — a genuine sense of community, businesses that care about where they are, people worth knowing. We’ve decided to introduce them properly. Welcome to our neighbour Q&A series, hosted right here on the Lita terrace. First guest: Adam Cameron, founder of The Workers Club on Chiltern Street.
• How long have you been running TWC on Chiltern Street & is there any interesting story behind it?
We opened the doors on our Chiltern Street store almost exactly 3 years ago now but the brand itself is in its 11th year. The funny connection is we used to do the Monocle Christmas market every year on Dorset st round the corner so Chiltern Street was always on our radar and in our minds. I also used to work in the area in my previous life as Head of Design at Dunhill whose HQ was at the bottom of Marylebone High Street.
• How would you describe the Marylebone neighbourhood? What sets it apart from other areas, and what makes it special to you?
Marylebone has always felt quite different to the rest of London for us. We live in the countryside in Oxfordshire and what I like about Marylebone is it has more of a welcoming community feel to it. Our neighbours are all really friendly and we have already got quite a firm local following and there are some very interesting individuals who live and hang out on Chiltern Street. It’s an inspiring and friendly neighbourhood!
• What would be your perfect outfit for a relaxed terrace lunch?
My perfect outfit for a relaxed lunch would be our signature Chambray shirt and a crisp pair of Ecru Jeans paired together with a cool vintage tee and a smart pair of sneakers (too many to choose from) Relaxed but smart and not too serious is my style, especially for lunch.
• What would be your choice from the Lita Afternoon Menu?
I would choose: Wildfarmed sourdough, cultured butter; Cecina de Wagyu, and Cornish crab salad, basil, tomato dressing
12/05/2026
Every plate that leaves our kitchen starts here, downstairs. Gianluca is in charge of proteins and prep sauces at Lita — and his day begins at 6am. Watch the work behind the pass.
09/05/2026
Native Scottish lobster baked rice • cuttlefish • aioli
Bomba rice slow-cooked in bisque with cuttlefish, topped with Scottish lobster — grilled tail, poached claws, finished in brown butter with a spoonful of aioli. Cold waters and clean flavour. Every part of the lobster on the plate.
07/05/2026
Simplicity is the hardest discipline to master.
Not less — only what’s necessary.
04/05/2026
Curated Classics at Lita
Some c**ktails have endured for over a century because the formula, when followed properly, is close to perfect.
Curated Classics starts from that premise. The drinks our guests already love, revisited with better spirits, more precise recipes, and no shortcuts. A small but considered addition to the menu — and, we think, the most honest way to approach a classic.
Rob Roy: Aberfeldy 21, Carpano Antica Formula, a considered mix of bitters.
New York Sour: Michter’s Bourbon, demerara, lemon juice, a splash of Bordeaux.
02/05/2026
The sun found Marylebone. Come find us on the terrace.
28/04/2026
This is what Tuesday at Lita looks like.
22/04/2026
Dry aged Devon duck • Medjool dates • foie gras • pondicherry peppercorn sauce
It starts in Cornwall, with Philip Warren, a butcher who takes his time. The duck arrives already fourteen days dry-aged, then rests another week in-house, crowns packed with hay, slowly picking up something earthy and quiet.
By the time it reaches the oven, it’s been three weeks in the making. Blow-torched skin, brick oven, brown butter at the end. Pondicherry pepper and citrus underneath, foie gras on top.
Worth every day of it.
18/04/2026
Whole Cornish turbot, from the cold waters off Cornwall — a fish long prized for its firm, white flesh and quiet sweetness, landed in small numbers and chosen with care.
We dry-age it for a few days to deepen its flavour, then cook it slowly over coals. Finished with a light sauce made from the fish itself, with olive oil and lemon.
15/04/2026
One place, and different feeling every time
The bar for something spontaneous — couple of c**ktails, a few starters, the night finding its own pace. The main room for the full Lita experience; the buzz, the banquettes, the kind of dinner that stretches past midnight. The chef’s table for those who want to watch the kitchen at work, fire, precision, and plates coming together in real time.
13/04/2026
Yorkshire Rhubarb • olive oil biscuit• lemon verbena cream
Rhubarb, at its most fleeting.
Grown in the dark of Yorkshire’s forcing sheds, it develops its natural blush, a vivid pink, and a flavour that is brighter, sweeter, and more refined than its summer counterpart.
Handled with restraint, it is gently poached to preserve its clarity, with a compote lightly lifted by white wine. A delicate olive oil biscuit adds texture, alongside a sharp rhubarb sorbet, while lemon verbena brings a soft citrus-herbal lift.
A dish shaped by seasonality and the purity of the ingredient
10/04/2026
Our culinary director on service and the art of cooking, where discipline meets intention, love, and a touch of fun
06/04/2026
Meet the Margarita. Patrón El Alto, Grand Marnier
Part of Curated Classics — a small section of the menu dedicated to drinks you already know, put together properly. Ingredients, glassware, ice. The same idea as the Coravin section on the wine list, just for c**ktails
ph:
03/04/2026
Short glimpses of daily life at Lita - what you see on the floor, and what’s happening behind the scenes. A bit of service, a bit of prep, and everything in between.
30/03/2026
Celebrating asparagus season with produce from our trusted supplier , and introducing a new addition from the grill, Anjou guinea fowl.
Gently smoked over the bone and slow-cooked for depth and tenderness, paired with stuffed morels and green asparagus, kept bright while taking on the flavour of our house stock. Finished with a classic Madeira sauce - smooth, glossy, and deeply savoury.
A dish rooted in seasonality
25/03/2026
We’re very grateful to have been recognised by Star Wine List with a White Star.
It feels like the right moment to introduce Kristina, our Head of Wine. The list she’s developed steps away from regions and borders, focusing instead on the conditions and decisions that shape a wine’s character — a more considered way of navigating it.
In the carousel, Kristina shares the thinking behind the list
23/03/2026
Lake District farmers Côte de boeuf
A bone-in rib of beef from , where well-kept pastureland supports slow-grown cattle with good depth of flavour. The côte de bœuf is aged for tenderness, then cooked over high heat to give a crisp, caramelised exterior while keeping the centre pink and juicy.
It’s served with a red wine jus made from reduced beef stock, shallots and a full-bodied wine - simple, savoury and balanced, designed to complement the beef rather than overpower it.
18/03/2026
Incredibly grateful to have received a Michelin star in 2026
As our Culinary Director always says, you don’t retain a star, you earn it again every single year. And we never take that for granted. Thank you to the Michelin Guide, and to our guests who inspire us daily and shape Lita into what it is.
And to every single person behind Lita, from KP to FOH, our neighbours, and the whole team, this wouldn’t be possible without you.
Truly honoured
12/03/2026
From prep to pour with head of bar
Take a look behind the scenes of our Solara c**ktail
06/03/2026
Going through the cooking process with our Culinary Director - braised short rib of beef, Kabu turnip puree and Perigord truffle sauce
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.
