Mareida

Mareida is a restaurant on Great Portland Street, presenting inspiring flavours influenced by the South of Chile. Its menu highlights a Chilean take on classic raw dishes, including Crudo Valdiviano, a dish rooted in the German immigrant communities of Los Ríos where the traditional mettl-style preparation was adapted for locally abundant beef. The result is an interpretation of steak tartare that stays close to its origins while expressing Mareida’s own creative approach.

The restaurant also serves tiradito, featuring hamachi with melon, crispy corn, and shiso. Emphasising freshness and technique, Mareida prepares tiradito with delicately thin slices to create a sashimi-like texture, dresses it just before serving rather than curing it over time, and finishes with melon tiger’s milk for a vibrant citrus flavour and gentle heat.

Recent social media posts

22/06/2026

“This artwork began with a very special invitation. It was commissioned by Ben and Prenay, a married couple and dear friends of mine for many years, to become part of Mareida. From the very beginning, I was drawn to the idea of creating a piece that could reflect the spirit of the project: the meeting of people, cultures, ideas, and flavors.

When I started working with these colors, I was interested in something very simple: understanding what happens when one identity encounters another.

Each color has its own personality. It exists on its own, with its own strength, character, and beauty. But when two colors come together, when they overlap and allow light to pass through them, something new emerges. They do not disappear. They do not cancel each other out. They remain present, yet together they create a new reality.

I have always thought that this offers a beautiful metaphor for diversity.

People, cultures, stories, and identities work in much the same way. The most interesting things do not happen when we remain isolated, but when we connect. When we share experiences, learn from one another, and create something that did not exist before.

That is why this artwork has found such a natural home at Mareida.

Cooking is also an exercise in diversity. An ingredient on its own tells a story. But when it meets other ingredients, new flavors, textures, and emotions emerge. The result is not simply the sum of its parts; it is an entirely new creation.

In this piece, light does with colors what cooking does with ingredients. It transforms them through encounter.

During Pride Month, I like to think of this artwork as a celebration of that idea: that diversity is not simply the coexistence of differences, but the possibility of creating something extraordinary when those differences are given the space to express themselves, meet one another, and shine together.

Because, in the end, both art and gastronomy remind us that the most beautiful forms of creativity are born from connection, and that the magic happens in the blend.”

— Nico Radic

05/06/2026

Crudo Valdiviano. Beef tartare, rye, quince & cured egg yolk

A dish with roots in Southern Chile’s German immigrant communities, where settlers in the Los Ríos region adapted their traditional raw pork dish, Mett, to use the fresh, abundant local beef. What emerged was something entirely their own: Crudo Valdiviano, the Chilean take on steak tartare.

We’ve stayed true to that spirit of adaptation, paying respect to the original while making it ours.

02/06/2026

Tiradito - Hamachi, melon, crispy corn, & shiso

Freshness is everything when it comes to tiradito. Our hamachi arrives directly from ensuring exceptional quality from the very start.

Equally important is the cut. While ceviche is typically prepared with bite-sized cubes of fish, tiradito is sliced delicately thin, much like Japanese sashimi. The precision of the slice creates its signature texture and allows the fish to take centre stage.

Another distinction lies in the preparation. Ceviche is left to marinate in citrus, allowing the acid to cure the fish over time. Tiradito, on the other hand, is dressed just before serving, preserving the fish’s natural texture and freshness.

To finish, we pour our melon tiger’s milk—a vibrant, citrus-driven sauce with a gentle kick of heat that envelops the fish and brings the dish to life. Added just before serving, it preserves the freshness and delicate texture of the hamachi while tying every element together.

18/05/2026

Bringing the spirit of the fuente de soda, Chile’s beloved neighborhood lunch counter, to London.

Join us at Fuente Mareida to enjoy freshly baked Chilean classic sandwiches including the roast beef chacarero, quinoa bowls with protein toppings, and a bakery counter where Marcelo, our head pastry chef, channels a lifetime of knowledge into a weekly changing selection of baked goods. Expect merken cookies, alfajores and a Chilean Ulmo honey toast.

Fuente Mareida is open from 11am - 4pm Tuesday to Saturday.

15/05/2026

Today, May 15th, Chile celebrates National Pisco Day - its most iconic spirit with a story deserves to be known beyond its borders.

Produced in the sun-drenched valleys of northern Chile, it’s a grape brandy with real character: smooth and complex. The Pisco Sour is the cocktail that converts people at first sip.

Behind every bottle is history, landscape, and generations of agricultural work. The industry supports over 2,800 grape growers, and pisco is produced exclusively in the northern regions of Atacama and Coquimbo.

Our Mareida sour takes a twist on the classic, using Crème de Cacao Blanc, in addition to our seasonal variations - currently using rhubarb.

Join us for 2 for 1 Pisco Sours every Tuesday to Saturday, 5:30 to 7:00pm.

11/05/2026

Inspired by anticucho, the beloved South American street food of grilled skewers cooked over charcoal and served with bold sauces, we wanted to capture those deep, fire-led flavours in a way that reflects the ingredients and cooking style we love here at the restaurant.

Our skewer of morel and shiitake mushrooms with white onion is cooked over coals and brushed with avocado butter, served over a Chilean hazelnut and grilled red pepper romesco, then finished with chives and merkén oil.

08/05/2026

New on the menu to the menu this week:

Cherry vine tomatoes from Nutbourne Nursery in West Sussex, sourced through Shrub, paired with English strawberries. Finished with merkén oil, a fermented strawberry vinaigrette, fresh mint and toasted sunflower seeds.

Summer on a plate.

05/05/2026

Introducing Fuente Mareida

The spirit of the fuente de soda, Chile’s beloved neighbourhood lunch counter, is coming to Mareida.

Chilean classic sandwiches, quinoa bowls with trout, cauliflower, or roast beef and a bakery counter where Marcelo, our head pastry chef, channels a lifetime of knowledge into a weekly-changing selection of baked goods. Expect his Rollito de Canela, Ulmo Honey Toast, and rotating specials that are always worth coming back for.

Bold Chilean flavours, ready to go. Weekday Lunches only 10-3

01/05/2026

An evening with Co**ha y Toro

Since 1883, Co**ha y Toro has been shaping Chilean wine. One of South America’s most celebrated producers, their range spans some of Chile’s most iconic labels and this is the first time we’re opening so many of them at once.

Five wines, each paired with a selected plate from head chef Nico - a true immersion into Chile and this iconic producer.

Friday 8th May / Tickets £95 / Link in bio

29/04/2026

Pooja and Emma.

Two of the constants in the Mareida kitchen - calm, precise, and consistent, every day preparing Mareida signature dishes and desserts at the kitchen counter.

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.

Website

https://www.mareida.co.uk/

Alerts

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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.

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