Kol

Mexican soul, British ingredients

Chef Patron Santiago Lastra aims to take Mexican cooking to the next level, which requires knowledge, skill, courage, and respect for ancient traditions. The cooking is clearly influenced by masters René Redzepi at Noma and Andoni Luis Aduriz at Mugaritz — this is innovative, well-prepared, flavorful food accompanied by an exciting wine list and fun, delicious cocktails. The restaurant encourages open communication with its staff and team and has a system for anonymous feedback to ensure everyone is okay and feels respected.

Summary:

• 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