KOL Restaurant
You may not think you came all the way to London for Mexican food, but you’ve almost certainly never had it prepared so experimentally and innovatively by a chef so laden with awards. Young Santiago Lastra has been laden with plaudits for rendering traditional Mexican dishes, but solely using British ingredients. The ideas are masterful, bursting with flavor, and repeated at no other restaurant on Earth: You might have a squid-and-rhubarb ceviche, a mole with blackcurrant, or langoustine tacos with sauerkraut, all tinged with a spicy kick grown right in the United Kingdom. KOL is a tiny place where cooking is performed amid the diners, and the experience is highly prized; reservations open early each month for timings two months hence (i.e., June 1 for August seatings). Warning: If you don’t cancel a booking within 72 hours, you’re docked £125 as if you’d gone.
You may not think you came all the way to London for Mexican food, but you’ve almost certainly never had it prepared so experimentally and innovatively by a chef so laden with awards. Young Santiago Lastra has been laden with plaudits for rendering traditional Mexican dishes, but solely using British ingredients. The ideas are masterful, bursting with flavor, and repeated at no other restaurant on Earth: You might have a squid-and-rhubarb ceviche, a mole with blackcurrant, or langoustine tacos with sauerkraut, all tinged with a spicy kick grown right in the United Kingdom. KOL is a tiny place where cooking is performed amid the diners, and the experience is highly prized; reservations open early each month for timings two months hence (i.e., June 1 for August seatings). Warning: If you don’t cancel a booking within 72 hours, you’re docked £125 as if you’d gone.
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