Soraya is a Middle Eastern restaurant in Marylebone, run by the Pachamama Group - also responsible for hit restaurants such as Bottarga, Nina, and Lagana.
Designed to flow seamlessly from morning through to night, Soraya operates with an all-day rhythm. Breakfast is generous and communal, built for sharing rather than individual plates. Dishes include kuku sabzi, the herb-packed Persian omelette, eggs Benedict finished with saffron hollandaise, and oven-baked khachapuri pide, alongside yoghurt, breads, herbs and small plates that set a relaxed, abundant tone.
As the day progresses, the focus shifts to a menu designed to anchor the table. Dishes such as paneer sabzi with herbs and walnuts, and smoked aubergine kashk bedemjan, are joined by freshly baked flatbreads passed freely between diners. Fire-led cooking plays a central role, with a strong grill section featuring lamb koobideh, chicken joujeh and marinated cuts of beef cooked over charcoal, alongside larger plates such as butterflied sea bass with herbs and lemon. Stews remain foundational, from ghormeh sabzi to slow-cooked short rib khoresh with sour grape. Rice dishes provide structure, from crisp tahdig to saffron-rich baked preparations.
Desserts continue the sense of generosity, with rotating cheesecakes including a saffron-inflected house version, alongside lighter dishes built around rose, citrus and ice. Set across a 6,000-square-foot corner site with capacity for up to 190 guests, Soraya unfolds across a sequence of spaces inspired by Persian domestic architecture, interpreted through a contemporary London lens. An open kitchen runs alongside an L-shaped bar, while two private dining rooms offer more intimate settings. A broad drinks programme spans cocktails, wine, non-alcoholic serves, tea and coffee, allowing the space to transition naturally throughout the day and into the evening.