Recent social media posts
08/09/2026
Mareida is growing, and we’re looking for two special people to join the family.
We’re on the lookout for a few roles roles to help us share the flavours of Chile with London.
Bar Manager - creative control of the drinks menu, stock and GPs, and leading the bar team. Wine knowledge is a big plus.
Front of House - welcoming guests, guiding them through the menu, and keeping service flowing with warmth and confidence.
Experience preferred, but passion and curiosity go a long way.
If this sounds like you, send your CV to [email protected]
01/09/2026
Every month we have a seasonal pisco sour join the menu. Currently it’s made with ripe mango and sea-buckthorn, bringing sweetness with a fresh lime tartness.
From 5pm – 7pm, Tuesday to Saturday, all Pisco Sours are two-for-one.
26/08/2026
Our new set lunch menu in full swing on the terrace. A quick bite for office teams on their breaks, or a longer catch up between friends and families with good food and wine.
The menu has been designed to give you the best of both worlds: seasonal dishes we’re excited to show off, alongside the Mareida staples you already love. Three choices across each course, plus a sides section featuring some of our stone-cold classics.
Two courses £23
Three courses £27
And with summer still lingering, there’s no better place to enjoy it than out on our terrace.
Our Andes Room is available for large group bookings and company lunches, and with advanced notice we can accommodate our feasting and dinner menus. Perfect for presentations, meetings and special occasions.
18/08/2026
Introducing our new set menu.
Starting next week, we’ll be open for lunch Tuesday to Saturday, 12–2.30pm, launching our set menu with a choice of 2 or 3 courses, £24 for two or £27 for three. Alongside our set menu, we’ll have Mareida classics like our empanadas and sopaipillas.
The set menu is the perfect introduction to what we do here at the restaurant, where you can find Mareida staples alongside new seasonal dishes fresh to the menu, like our roasted chicken, purple potatoes and chimichurri. Pair it all with our extensive Chilean wines by the glass or a pisco sour for the full experience.
13/08/2026
Black Forest tart, inspired by the Selva Negra cake traditional to southern Chile.
A cocoa shortcrust filled with chocolate custard, red cherry confit, and vanilla mousse, served with crème anglaise and a red cherry sauce.
08/08/2026
Lunch is coming back soon.
Our kitchen team has been busy testing and tasting new dishes for the menu, including:
* Hamachi ceviche, lemon, chilli & plums
* Gnocchi, grilled avocado & courgette
* Roasted chicken, purple potato & chimichurri
From August 18th, we’re launching our new lunch set from Tuesday to Saturday, 12:00–14:30.
2 courses £24
3 courses £27
Swipe to see the full menu →
06/08/2026
Daily rituals at the restaurant: Emma working and baking our marraqueta dough, which we serve with whipped avocado butter.
30/07/2026
Andean Old Fashioned - pisco, whisky, manjar and bitters.
A great way to begin or finish a meal.
23/07/2026
Every great table starts with great people.
We’re on the hunt for a Restaurant Manager who’s passionate, experienced, and thrives running a busy floor, someone to bring warmth to every service and help us share the flavours of the Andes with London.
Ready to join the team? Send your CV to [email protected]
15/07/2026
Churrasco Italiano is a popular Chilean sandwich, considered one of the country’s iconic Fuente favourites.
It’s called “Italiano” because the green of the avocado, white of the mayonnaise, and red of the tomato replicate the Italian flag.
Churrasco sandwiches are such a staple that Chile celebrates a National Day for them every October 20th, since virtually every Fuente in the country serves one.
Of course, we had to have our own version — at Mareida we use Chilean wagyu cooked in brown butter and finished with fermented chilli sauce.
Address
160 Great Portland Street
London
W1W 5QA
Mareida, Great Portland Street (London) – brief directions
Public transport
- Tube: Walk from Great Portland Street station (Circle, Hammersmith & City, Metropolitan lines). Exit toward Great Portland Street and walk a short distance along Great Portland Street.
- Nearby alternatives:
- Oxford Circus (Bakerloo, Central): about a 10–15 minute walk.
- Tottenham Court Road (Central, Northern): about a 12–18 minute walk.
- Bus: Several routes stop around Oxford Street / Regent Street / Great Portland Street area; get off at the closest stop to Great Portland Street and walk from there.
Driving
- Approach via central London roads such as Marylebone Road or Euston Road depending on your route. Use sat-nav for “Great Portland Street” and park nearby streets or in a nearby car park.
- Congestion Charge: Check current zone entry rules before driving into central London.
Parking
- Look for pay-and-display bays on surrounding streets near Great Portland Street and Marylebone/Regent’s Park edges.
- Alternatively use nearby multi-storey car parks around Marylebone/Oxford Circus/Regent’s Park; follow signs for “parking” and confirm availability before arrival.
Alerts
Be the first to know and let us send you an email when Mareida posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Mareida on Great Portland Street brings a confident, flavour-led approach to modern dining, drawing inspiration from the culinary traditions of southern Chile and reimagining them with care. The result is a menu that feels both rooted and inventive, with dishes that highlight freshness, precision, and thoughtful technique.
A standout example is Crudo Valdiviano: a Chilean take on steak tartare shaped by the region’s German immigrant heritage. Mareida honours that story while making it distinctly its own, pairing beef tartare with rye, quince, and cured egg yolk for a combination of rich savouriness and bright, tangy depth. It’s the kind of dish where every element has a purpose—texture from the rye, sweetness and acidity from quince, and an extra layer of intensity from the cured yolk.
Tiradito is another highlight, showcasing how Mareida treats seafood with respect for its natural character. With hamachi paired with melon, crispy corn, and shiso, the dish balances clean freshness with gentle complexity. The preparation philosophy shines through: tiradito’s delicate slicing mirrors sashimi-style precision for a signature texture that keeps the fish at the centre. Finished just before serving rather than left to cure in citrus over time, it preserves that crisp, vibrant quality you want from high-end raw preparations.
Overall, Mareida delivers an engaging dining experience built around inspiring flavours from southern Chile—elevated through careful sourcing choices and meticulous execution.
