Bringing a sense of Mexican celebration and authentic influences to his cuisine, Lastra merges traditional recipes from his homeland with regional produce to create vibrant, flavoursome dishes.
Expect a vibrant and innovative take on Mexican tradition, a culmination of ideas and techniques developed from extensive exploration of Mexico’s culinary hotspots and heritage - whilst showcasing the finest quality British ingredients. Expect tacos stuffed with foraged herbs and pickled goosebettiers, and turbot cooked in corn husks, all masterfully assembled.
Lasta notably spent time at internationally acclaimed restaurants Mugaritz (Spain, one of the official ’50 Best’) and Bror (Copenhagen) and in 2017 he was appointed by celebrated chef Rene Redzepi to consult for Noma’s acclaimed seven week pop-up in Tulum.
The homely interiors reflect the vibrant colour palate of the rural Mexico blended with Nordic minimalism. The first floor houses 56-cover dining room and state-of-the-art open kitchen, located in the centre of the room. The space also houses a tortilla station, a specialist mezcal bar and 20-cover chef’s table.
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Tacos & Antojitos!
Langoustine tacos with sea buckthorn, lamb leg tostada cured in gooseberries with walnut oil and fermented chilis, Kolrabi ceviche and a dessert of tamal served with corn-husk ice-cream.
The wine list showcases predominately biodynamic wines sourced from Central and Eastern Europe. The house wine has been created exclusively for KOL by acclaimed Slovakian winemakers Slobodne.