Patogh
Persian restaurant · Marylebone
8 Crawford Pl, London W1H 5NE, United Kingdom
Highlights
Enormous fresh flatbreads, juicy kebabs, and tender lamb. BYOB.
Enormous fresh flatbreads, juicy kebabs, and tender lamb. BYOB.
"Given our love of cheap wine and trips to the Waitrose alcohol aisle, our favourite acronym is BYOB. Bringing your own booze is exactly what you can do at this Persian restaurant hidden on Crawford Place, which makes this place perfect for an affordable Marylebone dinner where you can still get joyously tipsy. But even without all that, it also serves truly enormous flatbreads, juicy kebabs, and tender lamb that yes, you absolutely should dip in the shallot yoghurt." - rianne shlebak, heidi lauth beasley, jake missing, sinead cranna
"There’s no point denying our love of bread. One of our favourite breads is from Patogh, an old-school Persian favourite in W1. Their bread is slapped inside the walls of a clay oven, baked and blistered, then arrives at your table still warm, which is the kind of thing that makes our heart start beating a little faster. Made to be torn and dipped and scooped with their shallot yoghurt, houmous, and crunchy shirazi salad—it’s a faultless meal." - jake missing, rianne shlebak
"This stalwart Iranian cafe in Marylebone is an absolute spot for anyone looking for a long lunch or dinner alongside enormous flatbreads and juicy Persian kebabs. Their freshly made breads—an intrinsic part of any meal—are superb. Spoon a dollop of shallot yoghurt, wipe it up with bread. Eat a chunk of lamb, follow it with bread. It’s essential, and Patogh’s big special Persian bread—roughly the size of a sombrero—is some of the best around." - rianne shlebak
"One of our favourite genres of bread—of which you should now be realising there are many_is the whole table bread. You know, an injera, or a naan, or a Persian flatbread that’s so big, so shamelessly gargantuan and all-encompassing, that it may as well have its own seat at the table. Or better yet, a table to itself. This is the genre of Patogh’s big special bread. It’s slapped inside the oven before emerging as a giant sombrero-sized disc topped with sesame seeds. It’s textures on textures too. Shatteringly cracker-like on the edges and wafer-soft and tearable in the middle. A perfect pairing to anything." - jake missing
"“Juicy, succulent, and beautifully marinated, the boneless chicken here is excellent. With that being said, you should come here knowing that you're also going to need the ‘big special bread’ alongside all of the starters. Also the minced chicken and minced lamb. Basically, it’s all pretty great. But, whatever you do: boneless chicken.”— RS" - oliver feldman, heidi lauth beasley, jake missing, rianne shlebak
