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22/10/2026
Mareida is looking for talented and ambitious chefs to join our kitchen team.
We are a Chilean restaurant in Fitzrovia, serving food from the coast to the Andes alongside a pisco-led bar. We cook from an open kitchen, care about quality and consistency, and put real effort into building a positive, supportive place to work. We are growing, and have some exciting collaborations coming up.
These roles sit at the heart of the kitchen. Working closely with the Head Chef, you will help run preparation and service, keep standards high on your section and learn from the people around you. We are open to chefs of all levels, and there is room to progress as the restaurant develops. You will bring a good attitude, a real interest in the food, and the ability to stay calm and organised during busy services.
To apply, please send your CV to [email protected]
14/10/2026
Cacao mousse - Dark chocolate, caramelized cacao & Earl Grey ice cream
Tea is a tradition that Britain and Chile share. In Chile, it’s a pause in the day, taken after lunch or in the early evening, always with something sweet. This dessert is our nod to that ritual.
A chocolate sponge covered in dark chocolate mousse, with a caramelised cocoa nib crisp, earl grey ice cream and a warm earl grey caramel sauce.
09/10/2026
Corn has been part of Chilean life since pre-Hispanic times. The Mapuche and Andean peoples grew it, honoured it, and shared it at the table long before the Spanish arrived. It’s still the taste of Chilean summers: family gatherings, long lunches, recipes passed from one generation to the next.
Here in the London, corn marks the end of summer. So as the days draw in, we’re celebrating it with two new dishes:
-Corn Pastelera & Black Truffle Empanadas
-Grilled monkfish, corn & saffron sauce, fermented chilli butter and maiz de cancha & quinoa crumble
06/10/2026
For the first edition of Onda Mareida, Chef Nicolas Einersen has designed a spectacular 10 course set menu inspired by the artistry of Victoria Ruiz.
Each course is defined by a single striking colour, taking us on a visual and culinary journey of flavours. Join us for this one-of-a-kind experience.
Tickets available via the link in our bio. 🎟️
22/09/2026
We are still buzzing from Sunday evening, when we welcomed and his team from to celebrate the end of their summer season. Pisco Sorrel Sours flowed all night from the bar to a packed restaurant, with a great mixture of familiar faces as well as some new ones.
A friendship that began four years ago, when staged , culminated in a truly unforgettable night when the flavours and ingredients of Chile and Iceland came together on one set menu, crafted by two chefs and their teams working side by side.
Highlights from the menu included grilled lobster tails with corn and merken, fried cod wings with hot sauce and smoked buttermilk, and grilled and glazed lamb belly with rhubarb BBQ sauce.
Thank you to everyone who joined us, and to Gísli, Nico, and both teams for making it a night to remember.
16/09/2026
Celebrate Chile week with our chorípan special focusing on simplicity and flavor.
Charred chorizo meets smoky aioli, bright pebre, and tangy pickled ají verde, all cradled in our fresh maraqueta.
Pair it with an indulgent slice of traditional hojarasca, made with layers ultra thin pastry sheets and manjar - freshly made fresh by Marcelo Peláez
Finish it off with a classic terremoto cocktail using Muscatel w**e, home made pineapple ice and grenadine.
Feliz Dieciocho from the Mareida team
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. W**e 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 w**e.
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 w**es by the glass or a pisco sour for the full experience.
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.
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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.
