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 steals the show, a singular, soulful bite that anchors the menu. Overall, the vibe is intimate and precise, with reviewers praising a quietly confident, ingredient-driven kitchen.
“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.
