Lita Marylebone

Lita Marylebone Modern European Cuisine in Marylebone

Delica squash salad • Col de Dame figs • Marcona almonds • goats curdSeasonality is at the heart of everything we do, an...
06/10/2026

Delica squash salad • Col de Dame figs • Marcona almonds • goats curd

Seasonality is at the heart of everything we do, and right now, the menu is shifting with it. One of the first autumn dishes is here.

Delicata squash from Northern Italy, dry-aged, deeply sweet, with a subtle nuttiness that comes from the soil it grows in. Col de Dame figs from Southern Spain, jammy and intense in the way only late-season figs can be. Marcona almonds for crunch and a gentle saltiness. British goat’s curd to bring everything back to something fresh and grounding.

30/09/2026

A love letter to Marylebone, the neighbourhood that felt like home before we even opened the doors

21/09/2026

Shorthorn is one of the oldest beef breeds in Britain, originally from northern England, grass-fed, and known for its exceptional marbling. That marbling is everything: it’s what gives the meat its juicy, buttery texture and the kind of depth of flavour you only get from a breed that’s been bred for quality for centuries.

Grilled on the bone over open fire. Green peppercorn sauce alongside, brandy, in-house beef stock, cream, crushed peppercorns.

Sound on.

17/09/2026

A restaurant is only ever as good as the people behind it. Meet some of ours, the faces that make Lita feel the way it does when you walk through the door.

We’re a team of proper foodies who love w**e, cocktails and genuinely care about hospitality. If that sounds like you, send your CV to [email protected]

15/09/2026

What to try at Lita — part two

Red mullet from Cornwall, served with a cocoa bean ragu built on a sweet, deeply flavoured shellfish stock made from red prawn heads

Devon Duck

Dry-aged for 14 days at Philip Warren Butchers in Cornwall, then again in-house for another seven. Crown roasted in the brick oven, leg slowly grilled until tender. Foie gras, Pondicherry pepper, citrus emulsion. This one takes three weeks to reach the table

Whole Cornish Turbot

Dry-aged in-house for three days, then slowly grilled over coals. Served with what the kitchen calls God’s Sauce, a collagen emulsion made from the fish’s own bones, olive oil and lemon

Hamachi is a Japanese yellowtail, prized in Japan for its clean, rich flavour and firm texture. We cure it lightly and slice it thin, letting the quality of the fish lead. Grilled apricot, heirloom tomatoes, Calabrian chilli alongside

Peaches poached in Riesling and verjus, feuilletine almond crumble, apple and bay leaf gel, brown butter ice cream. The season on a plate

Our coffee is roasted just around the corner by Special Guests . Natural Brazilian and washed Ethiopian beans, caramel, apricot, almond, blueberry. The perfect way to finish

The interiors at Lita were designed to feel like the restaurant has always been here. Warm materials, earthy tones, and ...
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

Address

7-9 Paddington Street
London
W1U5QH

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

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