Photo: Rebecca Dickson
KOL
86-90
Gastronomy points 2025
A taste of the south
Mexican chef and owner Santiago Lastra has an unbridled creativity and a resumé comprising work in 27 countries. The influences from his former workplaces Mugaritz and Noma are noticeable at this ochre-tinted haven. However, KOL prides themselves on being a responsible restaurant where the staff is treated as individuals and local ingredients have priority, culminating in a micro-seasonal menu that’s abuzz with flavours, textures and visual sensations.
Sustainability highlights
- 80 percent local ingredients
- Meat and poultry are used as little as possible
- All fresh produce is either certified or produced in an organic way
- Prioritizes pure, natural wines
- Downstairs food lab for researching creative ways to best reduce food waste through preserving and pickling
- Personal goals are set for each staff member with plans to reach them
Information
Co Owner: Santiago Lastra
9 Seymour Street, Marylebone, London W1H 7BA, United Kingdom