On a quiet Marylebone street, behind a modest wooden door, something extraordinary is happening. KOLthe brainchild of Chef Santiago Lastrahas taken London’s fine dining scene by storm – and the world is taking notice. With a single, shining Michelin star and a coveted spot at No. 17 on the World’s 50 Best Restaurants 2024 list, KOL is not just a restaurant; it’s a culinary adventure that redefines what Mexican food can be.
Chef Lastra’s journey to KOL is as fascinating as the food he serves. After traveling the world – from the Yucatán Peninsula to the Nordic fjords – he arrived in London with a radical idea: to celebrate Mexican flavours using only the best British ingredients. Forget avocados and limes flown halfway across the globe. At KOLyou’ll find sea buckthorn standing in for citrus, and British shellfish starring in tacos. Lastra’s philosophy is rooted in sustainability but driven by a deep love for his homeland’s cuisine.
What to expect at KOL: the unique tasting menu experience
Step inside KOL and you’re greeted by a vibrant, sunlit space filled with art, handwoven textiles, and the hum of anticipation. The open kitchen is a stage, where chefs in ochre aprons press tortillas and sear langoustines over open flames. The atmosphere is warm and lively, a far cry from the hushed reverence of traditional fine dining.
KOL’s tasting menus are meticulously crafted, changing with the seasons and available in regular, pescatarian, vegetarian, and vegan versions. Each menu showcases a series of refined courses, many featuring heritage Mexican corn and British spring produce.
The £185 tasting menu is your ticket to this culinary theatre. Each course is a revelation, both familiar and utterly new. The meal begins with a flurry of snacks: perhaps a crisp tostada crowned with fermented gooseberries, or a delicate broth scented with kelp and Mexican herbs. Then comes the star – the langoustine taco, a dish so beloved it’s never left the menu. The langoustine arrives whole, its head brimming with sweet, briny juices meant to be squeezed over the taco for an explosion of flavour.
Inside KOL’s £185 tasting menu: signature dishes for spring 2025
Here’s a look at some of the standout dishes from KOL’s current dinner menu:
- Chapulin, kelp and huacatay broth – A vibrant, umami-rich start featuring grasshoppers and British seaweed.
- Churro, Cornish Crab Dulce de Leche, Marigold – A playful, sweet-and-savoury bite with local crab.
- Blue mussel, morels, pickled tulip, spring mole – A celebration of British shellfish and earthy mushrooms.
- Meadowsweet, grilled wild herbs, caviar – Delicate flavours with a luxurious touch of caviar.
- Cuttlefish, gorse, cobnut, sea truffle – A dish that captures the freshness of the British coast.
- Langoustine Taco, smoked chilli, sea buckthorn – The signature taco, balancing sweet langoustine with smoky and tart notes.
- Huarache (supplement +£40) – Wagyu beef, nettle, young leeks, and bone marrow for an indulgent upgrade.
- British asparagus, wild garlic, hemp seed sauce – A seasonal, plant-forward plate.
- Hand-dived scallop, rhubarb, pilpil – Sweet scallop with a tangy rhubarb accent.
- Lamb saddle, rye koji, wood sorrel, bueno mulato mole – A complex, deeply flavoured main.
- Lamb Neck Barbacoa, Daikon and Savors – A nod to traditional Mexican barbecue.
- Jalape ,o, Yoghurt, Rhubarb Paletaa – A refreshing palate cleanser.
- Birch, koji, apple, Ivy House dairy tamal – A unique take on the classic tamal.
- Buenelos (Supplement + £ 15) – Tunworth ice cream, sea buckthorn, ancho chilli.
KOL’s commitment to inclusivity shines through with pescatarian, vegetarian, and vegan tasting menus. Expect creative swaps like:
- Cod or cod cheek in place of lamb for pescatarians.
- Lion’s mane mushroom barbacoa and purple carrot mole for vegetarians and vegans.
- Maitake taco with courgette sauce for a plant-based twist.
- Oblea with sunflower seed ice cream and flowers as a vegan dessert.
All menus feature Kol’s heritage corn varieties from Oaxaca and Yucatán, grounding each meal in Mexican tradition.
To elevate your dining experience, KOL offers a selection of expertly curated pairings to complement the tasting menu. Guests can choose from a Soft Pairing (£75), a Drinks Pairing (£120), a Mezcal Pairing (£130), or the exclusive Icons Pairing (£250), each thoughtfully designed to enhance the flavours and creativity of the dishes served.
The verdict
Is it expensive? Absolutely. But for many, the £185 tasting menu is worth every penny.
You can find KOL on 9 Seymour Street, Marylebone. For reservations, visit kolrestaurant.com
