The story
At 9 Seymour Street in Marylebone, Kol brings a Michelin-starred vision of Mexican cuisine to London. Chef Santiago Lastra, as Michael Ligier notes, uses British ingredients to create "unique twists on Mexican cuisine, offering a deep study of masa and regional dishes." Cosa mangiamo oggi? echoes that sentiment, describing a fine-dining experience that "reinterprets ancient Mexican cuisine with local ingredients" and leaves a strong impression.
Standout dishes from the menu include the Lamb Barbacoa Taco with Plum Pico de Gallo, a Kurunda from Michoacán, and a Tamal Colado from Yucatán finished with pigtter glaze and pumpkin. Perhaps most memorable is the Strawberry Mole with Wood Ants—a dish that encapsulates Kol’s inventive, ingredient-driven approach to Mexican gastronomy.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The Kurunda from Michoacán earns singular praise, with reviews celebrating Kol’s deeply comforting, soulful Mexican fare that feels both rustic and refined.
“This kurunda from Michoacán is made with 30% masa and 70% bio — it's a preparation you don't see often. The texture is unique, almost like a soft dumpling, and the filling is savory and complex. It's a real deep dive into regional Mexican cuisine.”
What creators say
2 creators have covered Kol. Most active: Michael Ligier, Cosa mangiamo oggi?
KOL in London, run by chef Santiago Lastra, is an incredible Michelin-starred restaurant that uses British ingredients to create unique twists on Mexican cuisine, offering a deep study of masa and regional dishes.
Dishes mentioned
Lamb Barbacoa Taco with Plum Pico de Gallo
This lamb barbacoa taco is paired with a plum pico de gallo — it's a more traditional masa preparation, but the flavors are incredible. The masa is perfectly made, and the lamb is tender and rich. The plum adds a sweet and tangy twist that really works.
Kurunda from Michoacán
This kurunda from Michoacán is made with 30% masa and 70% bio — it's a preparation you don't see often. The texture is unique, almost like a soft dumpling, and the filling is savory and complex. It's a real deep dive into regional Mexican cuisine.
Tamal Colado from Yucatán with Pigtter Glaze and Pumpkin
This tamal colado from Yucatán has a pigtter glaze and pumpkin — it's another unique masa preparation. The glaze gives it a sweet and savory crust, and the pumpkin adds a soft, earthy sweetness. It's a brilliant twist on a classic.
Strawberry Mole with Wood Ants
The dessert features a strawberry mole with wood ants on top — it sounds unusual, but the flavors are perfect. The mole is rich and fruity, and the ants add a surprising citrusy pop. It's a perfect end to the meal.
Kol is a Michelin-starred restaurant in London where chef Santiago Lastra reinterprets ancient Mexican cuisine with local ingredients, offering a fine dining experience that leaves a strong impression.
