West End Dining News: July's Central London Openings
July brings a busy diary of launches across the W1 districts, with a big-format Persian dining room arriving in Marylebone, a tiny British-seafood handroll counter opening in Soho and a French-Latin newcomer settling into a Mayfair mews. Here are the openings worth booking around this month.
Published 4 July 2026.
Soraya, Marylebone
The Pachamama Group brings its Abu Dhabi-born Persian brand to London on 15 July, taking a prominent corner site at 96 George Street, W1U 8AF, with dual frontages onto George Street and Loxton Walk. At around 6,000 sq ft and close to 190 covers, it is the group's largest London restaurant to date, built around an open kitchen, a bar and two private dining rooms.
The kitchen leans on a contemporary reading of Persian cooking designed for sharing, running from saffron-laced breakfasts and flatbreads through to kebabs, generous sharing plates and a rotating line-up of cheesecakes. It sits alongside a second Pachamama site secured on the same Portman Estate stretch. Source: Hot Dinners.
Miokuru, Soho
Restaurateur Eliott Grabli adds to Soho's run of handroll bars with Miokuru, opening on 13 July at 7-8 Warwick Street, W1B 5LU. The counter seats only 20, with diners looking straight onto the open kitchen, and the pitch is Japanese technique applied to British seafood rather than an imported Tokyo menu.
Expect made-to-order handrolls with fillings such as Cornish white crab and wild garlic mayo, alongside pressed scallops and seared chalk stream trout sashimi. Drinks focus on premium London-brewed sake, including rotating batches of keg sake, plus natural wines and London beers. Source: Hot Dinners.
Latine, Mayfair
Latine has taken over the former Mews of Mayfair site at 10-11 Lancashire Court, just off New Bond Street, pairing classic French technique with Latin American flavours. The layout spreads across a ground-floor restaurant and crudo bar, a Champagne terrace, the first-floor La Candela lounge and a 20-seat private room called El Cielo, with a late-night bar named Lacav due to follow in September.
Executive chef Francisco Lafee, who trained at Le Cordon Bleu and cooked in Michelin-starred kitchens before travelling across South America, puts seafood at the centre of the menu, with the crudo bar turning out ceviches, tiraditos and tartares. Source: Restaurant.