The newest opening from the renowned Pachamama group has finally arrived. Enter Soraya in Marylebone: a Persian-inspired hot spot promising to feed you like a doting grandmother – and it certainly does not disappoint.

As someone who is half Persian, my standards for the cuisine are sky-high, so I wasn't about to judge this place lightly. But the moment you step inside, your senses are embraced by the lingering aroma of saffron, the charred warmth of fresh flatbreads, and the garlic-laced fragrance of koobideh kebabs on the grill. It smells instantly like home – just set within a swanky, high-end interior. Crisp white linens dress the tables, and an open stainless-steel kitchen lets you watch the meat being hand-skewered and grilled over open flames. In true Pachamama fashion, the space blends Persian tapestry with playful artwork on linen walls, while Iranian music softly hums in the background.

To start, I savored the house flatbread – made with signature sourdough – dipped into a trio of spreads. The hummus was rich and infused with warm brown butter, while the borani laboo offered a vibrant, tangy mix of beetroot, feta, and Greek yogurt. My personal favorite was the kashk-e badamjan: a unique twist on the classic smoked aubergine dip, topped with walnut whip. Hearty, garlicky and utterly delicious.

For mains, I opted for the chicken joojeh, which is infused with saffron and yogurt. It was perfectly tender and succulent. I paired it with the lamb koobideh, crafted from spiced minced lamb shoulder that was soft and melted in the mouth. The meat paired perfectly with the house rice, which was crowned with saffron and whipped butter for a silky finish. To top it off, the shirazi salad delivered a bright, refreshing mix of cucumber, tomato, red onion, parsley and juicy pomegranate seeds.

Pachamama is known for its signature Basque cheesecakes, and at Soraya, they truly delivered with two iterations. The crème brûlée cheesecake is rich, sweet, and topped with a glossy caramel ganache – an indulgent treat. In contrast, the saffron cheesecake offers a unique twist: subtly tangy with a silky-soft center and deep, burnt edges. Honestly, I’d go back to Soraya just to have these again.

The service was also impeccable, and our waitress Julia was attentive to all our needs.

Book here.

Reviewed by Maria Sarabi, Writer