Nestled in the heart of Marylebone, Lita is a bold and elegant celebration of Mediterranean cookery.
Led by acclaimed chef Luke Ahearne, Lita offers a contemporary bistro experience rooted in simplicity, seasonality, and skill. The menu is produce-driven and ingredient-led, drawing inspiration from across the Mediterranean while championing a local, low-waste ethos.
With its warm, terracotta-toned interior, an open grill at its heart, and a relaxed but refined atmosphere, Lita brings a sense of Mediterranean soul to London’s dining scene - and has already earned a Michelin star for its distinctive and confident cooking.
About Luke Ahearne
At the helm of Lita is Luke Ahearne, an Irish-born chef whose culinary experience includes leadership roles at some of London's most respected kitchens, including Luca and Corrigan’s Mayfair.
Luke’s food reflects a precise yet soulful style - one built on fire, flavour, and finesse. At Lita, he’s carved out a new space for rustic elegance: an approach that lets seasonal ingredients shine without overcomplication, rooted in tradition but executed with modern refinement.
Speaking about his philosophy, Luke said: “The idea behind Lita was always to cook food that feels good - food with soul. There’s a purity to cooking over fire, and when you’ve got the best ingredients, you don’t need to do much. It’s about coaxing out depth, respecting the produce, and bringing
people together.”
Signature Dishes
Lita’s menu is a dynamic reflection of Mediterranean technique and British terroir, shifting with the seasons and the daily catch. Every dish showcases careful sourcing, minimal waste, and bold, balanced flavour.
Bluefin tuna crudo with corno peppers and capers - A clean, bright starter that layers delicate raw tuna with a punch of briny capers and the smoky sweetness of roasted peppers.
Strozzapreti with Aylesbury duck ragu and 36-month parmesan - A rich, comforting pasta dish elevated by deep, slow-cooked duck and the nutty intensity of aged cheese.
Cornish lamb with smoked aubergine and sheep’s milk curds - A nod to the Mediterranean’s love of lamb, paired with charred aubergine and a cooling, lactic contrast from the curds.
Whole Cornish turbot over fire - Cooked simply but expertly over open flame - a centrepiece dish that honours the quality of British seafood.
Michelin Recognition
The Michelin Guide praises Lita as “a polished neighbourhood bistro where ingredients are treated with care and respect. Dishes are centred around the open-fire grill and deliver big, satisfying flavours with finesse.”
“Chef Luke Ahearne brings real confidence to the menu, and the service team offers warmth and knowledge in equal measure. It’s a restaurant with soul - and a welcome addition to the London food scene.”
