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10/09/2026
The interiors at Lita were designed to feel like the restaurant has always been here. Warm materials, earthy tones, and textures drawn from traditional homes and restaurants across the Southern Mediterranean, set against contemporary artwork chosen to sit in deliberate contrast with it all.
The tension between the two is what gives the room its character. A snapshot of the Mediterranean, in the middle of Marylebone
07/09/2026
You’ve been following our team series, and this one’s been a while coming. Meet Ray, our junior sous chef, who’s been with us since the very beginning and grown with the restaurant every step of the way. Spend a day with him
03/09/2026
Meet Hal, our Assistant Head Sommelier. We spent a day with him during lunch service, if you’re ever unsure what to drink with your food, he’s your person
01/09/2026
Cornish mackerel, grilled and served with a gently spiced carrot escabeche, fresh fennel, pickled carrots and a mussel emulsion. The coast and the Mediterranean, on one plate
26/08/2026
Galeon
Patrón Silver, grapefruit, cucumber, sweet woodruff, tonka beans. Garden in a glass
Bellini
Flat peach season is short. We’re making the most of it while it lasts
French 75
Renais Grand Cru gin, blanc de noirs ch*****ne, lemon. From the Curated Classics section, a French 75 done without compromise
19/08/2026
Beef short rib goes on twelve hours before it reaches you, slow-cooked, then finished over the coals. White peach and olive alongside, carrot two ways, jughur to finish.
Summer produce doing something unexpected with a cut that takes all day to become itself
14/08/2026
What to order at Lita? You asked — we answer
N25 Kaluga hybrid. Large, silky pearls, clean and buttery with no harsh salinity. Served on focaccia with avocado. The most elegant way to start
Our beef comes from Lake District Farmers — slow-grown cattle on rich northern pastureland. Aged, then cooked over high heat on the grill. Dark crust, rosy centre, red w**e jus alongside. 1kg, made for the table
Dorset c**k crab, hand-picked and dressed with chives, lemon and Maldon salt. Basil, tomato dressing alongside. Clean, bright and tasting exactly of where it came from
Pisco, rhubarb, strawberry, lychee and grapefruit bitters. One of the most ordered drinks at the bar — and once you’ve tried it, you’ll understand why it never leaves the menu
11/08/2026
We asked the team what they’d order. Turns out everyone has a favourite — and the list is longer than you’d think.
07/08/2026
Sound on. One of the best seats in the house is the chef’s counter — and this is why. The pass, mid-service.
04/08/2026
Lake District farmers Côte de boeuf
Our beef comes from — a co-operative of over 100 family farms raising slow-grown cattle on some of the richest pastureland in England. The côte de bœuf is a bone-in cut, aged for depth and tenderness, then cooked over high heat on the grill until the crust is dark and caramelised and the centre stays rosy. A red w**e jus alongside, built from reduced stock, shallots and w**e.
1kg, made for the table
31/07/2026
The menu at Lita moves with the season — and right now, summer is at its peak. Peaches, melon, artichokes, all coming in from Le Marché Ltd , our trusted supplier.
This week, artichokes are arriving straight onto the grill — a garnish alongside the new Norfolk black chicken.
Sweet, fragrant, and not for a long time. The melon is on the dessert menu now — sorbet, ch*****ne, buckwheat. Summer in a cup.
Peaches are everywhere on the menu right now. In the Hamachi crudo with apricot, in the beef short rib with carrot and olives, and poached in Riesling for dessert with almond crumble and brown butter. This is what the end of July looks like on the plate.
29/07/2026
Grass-fed Shorthorn Sirloin • Green Peppercorn
Shorthorn has been part of the British landscape for generations, prised for its rich flavour and natural marbling. Ours is grass-fed, grilled on the bone over open fire, picking up just enough smoke while staying beautifully tender.
Alongside it is a green peppercorn sauce built slowly from roasted beef stock, a touch of brandy and cream. Rich enough to stand up to the beef, but never so much that it steals the conversation
23/07/2026
Herdwick lamb saddle • grilled peas • maitake mushrooms • cucumber raita
You saw the R&D of this dish. Now meet the final version. Herdwick is one of the oldest breeds in England — raised on the fells of the Lake District, slow-growing, and tasting exactly of where it comes from.
20/07/2026
The Negroni has been made the same three ways a million different times. What changes is the thinking behind it.
Monkey 47, Carpano Antica Formula — Turin, 1786, still the same recipe — and a touch of Italicus for the bergamot. One drop of saline, not to taste salt, but to let everything else come forward.
We didn’t reinvent it. We just didn’t compromise on anything.
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.
