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LITA Marylebone brings a Mediterranean outlook to the area, shaped by open-fire cooking, carefully sourced produce and the generosity its name suggests. Derived from abuelita, the Spanish word for grandmother, the name reflects the warmth at the heart of the restaurant.
The Michelin-starred kitchen is led by Culinary Director Kostas Papathanasiou, whose experience spans some of Europe’s most accomplished restaurants. Sharing dishes, an open kitchen and a relaxed dining room keep the experience convivial, whether for a long lunch or dinner.
A Mediterranean Spirit in Marylebone
LITA centres on seasonal Mediterranean cooking, with British produce including Cornish seafood, Scottish shellfish and carefully sourced meat playing a prominent role.
Born and raised in Greece, Papathanasiou trained at The Fat Duck before working at The Ledbury and Jason Atherton’s The Social Company. He later joined the Frantzén Group, serving as Executive Chef at three-Michelin-starred Restaurant Frantzén in Stockholm.
His cooking is precise without unnecessary complexity. Ingredients remain recognisable, sauces are carefully judged and the grill is used with purpose across seafood, meat and larger sharing dishes.
Warmth, Texture and an Open Kitchen
LITA occupies a corner site on Paddington Street, close to Marylebone High Street. The open kitchen brings energy to the room and keeps the cooking visible, with counter seating offering a closer view of the action.
Natural materials, warm tones and tactile finishes give the dining room a relaxed polish, complemented by a terrace for warmer days. The atmosphere feels smart without becoming overly formal, fitting comfortably into its Marylebone setting.
Cooking Led by Fire and Produce
LITA describes its food as modern Mediterranean, drawing broadly on southern European influences rather than one particular region. Dishes are largely designed for sharing, with seasonal produce guiding the menu and open-fire cooking providing a consistent thread.
Snacks and Starters
Small plates include culatello and harissa rösti, grilled St Austell mussels with tomato rösti and a version topped with dressed Cornish lobster. Smoked Basque sardine comes with grilled focaccia, horseradish and gremolata, while Wildfarmed sourdough is served with cultured butter.
Fuentes bluefin tuna is paired with corno peppers, coriander and capers, while hamachi crudo comes with apricot, tomato and Calabrian chilli. Cornish crab is served with basil and tomato dressing. Vegetable-led choices include heritage beetroot with stracciatella, pistachio and grapefruit marmalade, and Delica squash with Col de Dame figs, Marcona almonds and goat’s curd.
Pasta and Mains
Pasta ranges from linguine with trombetta courgette, pine nuts and pecorino to strozzapreti with Aylesbury duck ragù and 36-month Parmesan. Preserved Périgord truffle linguine with aged Parmesan provides another richer option.
Cornish mackerel is paired with carrot escabeche, fennel and mussel, while grilled Orkney scallop comes with pumpkin and lobster sauce. For sharing, Native Scottish lobster baked rice brings together cuttlefish and aioli.
From the Grill
The grill is central to some of LITA’s strongest dishes. Monkfish comes with clam beurre blanc and fennel salad, while Cornish red mullet is paired with chorizo and coco bean ragù. Whole Cornish turbot is prepared for sharing.
Meat options include Iberico pork chop and belly with braised endive, pear and morcilla, and dry-aged Devon duck with Medjool dates, foie gras and Kampot peppercorn sauce. Hereford bavette, grass-fed Shorthorn sirloin and Lake District Farmers côte de boeuf round out the larger cuts.
Desserts
Yoghurt mousse with oat crumble, pineapple and Epping honey provides a lighter finish, alongside raspberries with olive oil biscuit and Madagascan vanilla cream.
The richer chocolate tart comes with coffee crumble, hazelnuts and blackcurrant sorbet, while Riesling-poached peach is paired with almond crumble and brown butter. Individual dishes evolve with the seasons.
Wine and Drinks at LITA
Wine plays a prominent role, with a substantial list suited to the menu’s breadth, particularly its seafood and grilled meats. Cocktails offer an easy starting point for an aperitif, alongside spirits and alcohol-free options.
The range works well with LITA’s sharing format, allowing the drinks to move naturally alongside a meal that might span raw seafood, pasta and dishes from the grill.
Hospitality Without the Formality
LITA’s Michelin star comes with a refreshingly relaxed style of hospitality. There is no dress code, while the open kitchen, sharing format and lively dining room help keep the experience easy-going.
Children are welcome, well-behaved dogs can join diners inside or on the terrace, and private dining can be arranged for groups. Service matches the calibre of the cooking while preserving the restaurant’s neighbourhood feel.
A Refined Addition to Marylebone
LITA has established a distinctive place within Marylebone’s dining scene. Excellent produce, confident open-fire cooking and Papathanasiou’s experience give the menu plenty of character, while the warm, sociable setting keeps the experience relaxed.
That balance makes LITA particularly appealing: accomplished Michelin-starred cooking delivered with the generosity and ease that inspired its name.
Location: 7-9 Paddington St, London W1U 5QH
