Kol by Santiago Lastra

Nomadic Mexican chef Santiago Lastra debut solo restaurant, showcasing his distinct culinary style – which combines native influences with local ingredients.

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.

Ideal For

Tacos & antojitos!

Favorite Room

Head downstairs to the standalone cocktail bar specialising in mezcal and other Mexican spirits with interiors inspired by the hazily-lit mezcalerias of Mexico. Cocktails draw on influences from traditional Mexican mixology but with the addition of seasonal British ingredients and served alongside an ‘Antojitos’ menu offering Santiago’s interpretation of traditional Mexican street food.

Signature Dishes

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.

Signature Drinks

The Rosehip & Apple Highball made with wild fermented Oaxacan rum infused with British crab apples and homemade rosehip cordial; as well as a Sloe & Grape Mezcal Negroni with homemade sloe mezcal, dry vermouth and Campari, garnished with pickled yarrow flowers and a spray of Malvasia grapes.


title

text