Discover Lita Marylebone, a Michelin-starred Mediterranean restaurant in London, as Chef Kostas Papathanasiou shares his approach to seasonal cooking, design and modern dining in this exclusive Fluxx interview.
Inside Lita Marylebone: Chef Kostas Papathanasiou on Mediterranean Cooking, Design and London’s Evolving Dining SceneFrom a childhood shaped by Greek agriculture to leading a Michelin-starred kitchen in the heart of Marylebone, Chef Kostas Papathanasiou brings a refined, ingredient-led approach to one of London’s most quietly compelling restaurants.
Chef Kostas Papathanasiou.
At the centre of its evolution is Chef Kostas Papathanasiou, whose appointment as Culinary Director in late 2025 marked a new chapter for the restaurant. His arrival has been defined not by disruption, but by refinement. A careful progression that respects what already exists while quietly elevating it. That approach was recognised in 2026, as Lita retained its Michelin star, reinforcing its position within London’s competitive dining landscape.
Papathanasiou’s story begins in Lamia, Greece, where his early life was shaped by agriculture, seasonality and a deep connection to produce. That foundation would go on to be sharpened in some of the world’s most demanding kitchens, from The Fat Duck to The Ledbury, before expanding globally through Singapore, Stockholm and beyond. Each chapter has contributed to a culinary voice defined by balance, clarity and restraint.
At Lita, that philosophy translates into a menu that feels both grounded and quietly confident. Mediterranean by nature but contemporary in execution, dishes follow the rhythm of the seasons, shaped by responsibly sourced ingredients and a focus on purity of flavour. The approach is not about complexity, but about understanding when to step back.
The restaurant itself reflects this thinking. Designed to feel as though it has evolved over time, the interiors combine reclaimed materials, mid-century influences and warm, earthy tones to create a space that feels intimate and lived-in. From terracotta flooring sourced from Spanish homes to bespoke joinery and carefully curated artworks, every detail contributes to an atmosphere that is as much about experience as it is about food.
In a part of London increasingly defined by high-profile openings, Lita offers something more nuanced. A restaurant that feels rooted in its neighbourhood while operating at an international standard. For both Londoners and visitors exploring Marylebone, it has quickly become one of the area’s most compelling dining addresses.
Read The Fluxx Lita review here
IN CONVERSATION WITH CHEF KOSTAS PAPATHANASIOU
You were raised in Lamia, surrounded by agriculture and traditional cooking. How has that early connection to land and produce shaped the way you cook today?
You were raised in Lamia, surrounded by agriculture and traditional cooking. How has that early connection to land and produce shaped the way you cook today?
It shaped everything. Growing up in a place like this, you eventually understand how ingredients come first. You respect seasonality, cooking with what’s available and not overcomplicating it.
That connection stays with you even today. My approach is focusing on the product and letting it shine in the dish.
Your journey has taken you from Greece to Ireland, London, Singapore and Stockholm. How have these different culinary cultures influenced your voice as a chef?
Each place added something different. Greece gave me my foundation, respect for ingredients and seasonality. Ireland and London taught me structure, discipline and consistency in professional kitchens.
Singapore shaped my understanding of flavour. Bold, direct and precise. Stockholm brought restraint and clarity. Over time, all of that shaped my voice. Today it is about balance, strong flavours and a controlled, refined approach that is not overworked.
You’ve worked in some of the world’s most demanding kitchens, from The Fat Duck to The Ledbury. What have those environments taught you about discipline and creativity?
They taught me that discipline comes first. In those environments there are no shortcuts. You learn consistency, attention to detail and the importance of doing things properly every time.
Creativity comes after that. It is not about doing more, it is about understanding what matters and expressing it clearly. Without discipline creativity does not last. With it you can build something meaningful.
At Lita, your menus follow the rhythm of the seasons. What excites you most about spring and summer ingredients in London right now?
The clarity of the produce. After winter everything feels lighter and more vibrant. Asparagus, peas, broad beans. The flavours are clean and direct, and you do not need to interfere much.
That is what excites me most. It pushes you to cook with more restraint and precision.
How do you approach creating dishes when working with hyper-seasonal produce that can change day by day?
You have to stay flexible. When ingredients change, you cannot be rigid. The structure of the dish needs to be strong but adaptable so you can adjust based on what is best that day. It comes back to understanding the product. If you know how an ingredient behaves, you can work with it.
How do you balance simplicity with refinement when working with Mediterranean flavours?
It starts with restraint. Mediterranean flavours are already vibrant, so the key is knowing how to level them out.
Refinement is in the detail. Precision in cooking, seasoning and clarity on the plate. When you get that right, the dish stays simple but feels complete.
How do you keep evolving creatively while maintaining consistency at a Michelin-starred level?
Consistency comes first. You need strong structure, clear standards and a team that understands them. From there creativity evolves in a controlled way. Small changes, constant refinement. It is not about big shifts, it is about progression.
Food and design are increasingly intertwined. How important is the visual and spatial experience of a restaurant to how your dishes are perceived?
It is very important, but it should never dominate. The space, the lighting, the tableware, all of this shapes how food is experienced before it is tasted.
But it must support the food, not compete with it. When everything is aligned, the experience feels complete and natural.
Travel is often a source of creative renewal. Are there destinations you consistently return to, or recent discoveries you would recommend?
I always return to Greece. There is a natural balance between food, landscape and lifestyle. It resets your perspective.
Chicago also inspired me recently. Strong dining culture, great energy and diversity. And London continues to evolve. It is one of the most dynamic cities to cook in right now.
Are there any restaurants or bars whose atmosphere or design you admire?
I am drawn to places that feel confident and natural. In London, The Connaught Bar is very refined and precise. Every detail is considered. At the same time, Artesian has a different energy. Still refined, but more relaxed. Both show how identity shapes experience.
What would you like to see more of in the culinary world?
More focus on people and culture. Strong teams come from environments where people feel supported and respected.
And less of?
Less ego. The industry works best when the focus is on the food, the team and the guests.
Read The Fluxx Lita review here
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