The tasting menu often opens with this elegant, unexpected broth. Fermented carrot brings sweetness and depth, scotch bonnet adds heat, and seaweed brings umami and brine. It's a conversation starter—reviewers describe it as inventive and warming. The fermentation is key, adding complexity that a standard broth wouldn't have.
Tips from diners
Don't skip this because it looks simple. The fermentation is the magic—it brings umami and length you won't expect from carrot.
Lastra's commitment to wild British ingredients shines in this plate of perfectly cooked venison surrounded by foraged herbs and tender root vegetables. The venison is charred on the outside, rare within. The wild herbs add sophistication and freshness. This is where Lastra's vision—Mexican technique, British wild ingredients—becomes clear.
Tips from diners
This dish shows Lastra's philosophy—British wild ingredients, refined technique, Mexican sensibility.
Grilled octopus served with warm tortillas, rich bone marrow and a smoked chilli sauce. This is Lastra's signature taco—reviewers call it a guaranteed showstopper. The charred octopus is tender and the bone marrow adds unexpected richness, while the smoked chilli brings heat and depth. The combination is theatrical and delicious.
Tips from diners
This is the dish that made Lastra's name. It's on every tasting menu for a reason.
Eat the bone marrow with the octopus, not separately. It's the balance that matters.
Sweet, tender lobster meat in warm tortillas with a vibrant smoked chilli sauce. The lobster is fresh and briny, the chilli adds smoky heat, and the tortilla is warm and soft. This is refined Mexican cooking applied to premium British seafood. The dish is generous and flavorful.
Tips from diners
The quality of the lobster is excellent. You can taste that it's pristinely fresh.
A rich dark chocolate mousse with mezcal smoke and bitter orange brightness. The chocolate is dark and serious, the mezcal adds smokiness and complexity, and the bitter orange cuts through with acidity. It's a sophisticated, grown-up dessert that ties back to the mezcal bar downstairs.
Tips from diners
A perfect ending to a meal built on mezcal. The smoke carries through.
KOL (which means 'to do' in Nahuatl, the Aztec language) opened in 2021 in Marylebone under chef-patron Santiago Lastra, who sources British wild ingredients and interprets them through a Mexican lens. It's not traditional Mexican cuisine—it's refined, theatrical, and seasonal. The restaurant earned a Michelin star in 2022 and reached the top 50 UK restaurants within a year of opening.
KOL runs a 6-course and 9-course tasting menu. Choose your main from two options and let the chef handle the rest. The vegetarian menu is available on request.
The wine list is biodynamic-focused with central and eastern European producers. Ask about the pairing—it's excellent.
The downstairs Mezcaleria bar has an enormous mezcal selection. Arrive early or book a separate drinks appointment.
This is not traditional Mexican—it's Lastra's interpretation. If you want authentic regional Mexican, look elsewhere. If you want innovative seasonal cooking with Mexican flavors, this is it.
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