KOL, London

Nestled in the heart of Marylebone on Seymour Street, KOL is a Michelin-starred restaurant that brings a refreshing interpretation of Mexican cuisine to London.

Under the direction of Chef Santiago Lastra—whose culinary résumé includes time at renowned establishments like Mugaritz and Noma—KOL fuses traditional Mexican flavors with the finest seasonal ingredients found across the British Isles. The result is a dining experience that feels both deeply rooted and entirely new.

The menu, offered a nine-course tasting experience, showcases Chef Lastra’s commitment to innovation and seasonality.

Dinner started off , with a refreshing and tangy drink.

Hogweed seed aquachile, huacatay, scotch bonnet

Tostones, blue lobster, bell pepper, carlin pea

Courgette ice-cream, sunflower, caviar

Rather than rely on imported staples like avocados or limes, the kitchen highlights native British produce such as sea buckthorn, kohlrabi, and wild herbs. These elements are thoughtfully integrated to mirror the flavor profiles of classic Mexican dishes while honoring local terroir.

A standout example is KOL’s langoustine taco, which uses Scottish shellfish paired with smoked chili and tangy sea buckthorn to evoke the essence of Mexico’s coastal regions.

TACO - langoustine, smoked chilli, sea buckthorn

HUARACHE - Wagyu, green garlic, bone marrow

CHIMOLE - pineapple tomato, burnt chillies, blueberry, anise hyssop

CORUNDA - crab, heirloom sweetcorn, lemon verbena, cascadel

ZACAHUIL - chalk steamed trout, hemp, nasturtium, kelp

MOLE - Lamb saddle, rye koji, bueno mulato

BARBACOA - Lamb neck, plum pico de gallo, savory, arbol salsa

Even desserts push boundaries—think raspberry ice cream or a courgette-based sorbet that cleverly mimics guacamole, both rich in flavor and creative execution.

NIEVE - Raspberry, birch, pineapple weed

JERICALLA - Strawberry mole, mead, pasilla

The space itself enhances the sensory experience. Designed by A-NRD Studio, the interior radiates earthy warmth with its terracotta hues, handcrafted ceramics, and natural textures. The open kitchen layout invites guests into the process, adding a sense of intimacy and drama to the meal. Each element of the design reflects the restaurant’s ethos—respect for heritage, craft, and local materials.

Complementing the main dining area is KOL’s Mezcaleria downstairs, a dedicated bar offering an impressive selection of mezcals and other artisanal Mexican spirits. The ambiance, adorned with vibrant masks and Alebrije sculptures, pays homage to traditional mezcalerias of Oaxaca. Seasonal British ingredients make their way into the cocktail list as well, reinforcing the restaurant’s cross-cultural philosophy in liquid form.

Since opening its doors in 2020, KOL has quickly risen to prominence, earning a Michelin star and international recognition. Chef Lastra’s vision—merging Mexican soul with British substance—has not only redefined expectations for Mexican cuisine in the UK but also positioned KOL as a global culinary destination.

For anyone seeking an exceptional dining journey that bridges continents, cultures, and flavors, KOL stands as a shining example of how food can tell stories far beyond the plate.