Restaurant in London, United Kingdom
Book two months out. It fills fast.
KOL ranked #17 on the World's 50 Best Restaurants in 2024 and holds a Michelin star — the most compelling case for a progressive Mexican tasting menu in London. Booking opens two months out and sells out almost immediately, so treat it like a ticket release. If the dining room is full, the downstairs Mezcaleria offers serious agave spirits and kitchen-quality small plates as a genuine alternative.
KOL ranked #17 on the World's 50 Best Restaurants in 2024 and holds a Michelin star — two credentials that, at this price point, shift the question from "is it good?" to "is it worth the near-impossible booking and the ££££ spend?" The answer is yes, but only if the tasting menu format suits you and you go in knowing what the experience actually is: a 10-course progressive Mexican menu built almost entirely from British ingredients, where the service is as committed and polished as anything you'll find in London at this tier.
Santiago Lastra opened KOL in late 2020, one of the more audacious timing decisions in recent London restaurant history. By 2023 it had climbed to #23 on the World's 50 Best list, reaching #17 by 2024 — a trajectory that tells you this is not a flash-in-the-pan arrival. The La Liste score dropped slightly from 90pts in 2025 to 86pts in 2026, which is worth noting: it suggests the kitchen is holding rather than accelerating, though an 86-point La Liste score still places KOL firmly in London's top tier. The Opinionated About Dining ranking of #82 in Europe (2025) confirms the same picture. Four years in, KOL has settled into its identity rather than chasing a higher gear , which, depending on your expectations, is either reassuring or slightly less thrilling than the early hype suggested.
The concept has always been disciplined: only corn for tortillas, chocolate, and native Mexican chillies are imported. Everything else is sourced in the UK, with Lastra using substitutions like sea buckthorn in place of lime. This is not a gimmick , it produces genuinely different flavour profiles than you'd find at a Mexican fine-dining restaurant in Mexico City or New York. If you've been once and found the flavour logic compelling, a return visit will reward you with a rotated seasonal menu built on the same logic, with the signature langoustine taco as the one guaranteed anchor point.
At ££££, KOL's service is the clearest argument for booking rather than scepticism. The front-of-house team is described consistently as word-perfect and deeply invested in the KOL project , not just executing a brief but understanding it. That matters at this price level. You are not paying for theatre or brand-name recognition alone; the room is well-designed but not showy, the kitchen is open and visible, the vibe is warm rather than stiff. The atmosphere runs energetic without tipping into loud , the open kitchen contributes to the room's movement and sense of occasion, but this is not the place if you want hushed fine-dining reverence. If noise is a concern, request a table away from the kitchen pass. For conversation-heavy occasions, lunch service (Wednesday through Saturday, noon to 4 PM) will serve you better than the evening sittings.
The downstairs Mezcaleria is a meaningful addition to the KOL proposition. If you can't get a dining room booking, or want a lower-spend entry point, the basement bar offers small plates and one of the UK's more serious agave spirit collections. The cocktail programme mirrors the kitchen's seriousness. This is not an overflow waiting area , it functions as a standalone destination that happens to share a building with a World's 50 Best restaurant.
If you've already done KOL once and are weighing a return: go back for the seasonal menu rotation and use the Mezcaleria differently , arrive early for a drink before the meal rather than treating it as an afterthought. The langoustine taco will be the same; everything around it will have shifted. If you're a first-timer deciding whether to commit the booking effort, the combination of Michelin recognition, a top-20 World's 50 Best placement, and a genuinely distinct cuisine format puts this in the bracket of London restaurants worth pursuing hard. For comparison reference points beyond London, the format and ambition sit closer to Atomix in New York City (tasting menu with strong cultural identity and rigorous technique) than to the more European-structured tasting menu restaurants in the capital.
For broader London dining context, see our full London restaurants guide. If you're planning a full trip, our London hotels guide, London bars guide, and London experiences guide are worth consulting alongside.
Reservations go live two months in advance and sell out almost immediately. This is not an exaggeration , treat the two-month window like a ticket release. Set a calendar reminder, have your party size and preferred date confirmed before the window opens, and be ready to move fast. Walk-ins are not a realistic strategy for the dining room. The Mezcaleria is the practical alternative if the dining room is sold out.
KOL is open Tuesday through Saturday for dinner (from 5:45 PM), and Wednesday through Saturday for lunch (noon to 4 PM). It is closed Sunday and Monday. Fonda, Lastra's more casual Heddon Street restaurant, is an alternative if you want a taste of his cooking without the tasting menu commitment or the booking difficulty.
| Detail | KOL | CORE by Clare Smyth | The Ledbury |
|---|---|---|---|
| Price tier | ££££ | ££££ | ££££ |
| Cuisine | Progressive Mexican | Modern British | Modern European |
| Booking difficulty | Near impossible | Very hard | Hard |
| Format | Tasting menu | Tasting menu | Tasting menu |
| Lunch available | Wed–Sat | Yes | Yes |
| Awards (2024) | 50 Best #17, 1 Michelin Star | 3 Michelin Stars | 2 Michelin Stars |
| Bar/alternative entry | Mezcaleria (downstairs) | No | No |
If KOL is sold out, these are the London alternatives worth pursuing in the same tier: CORE by Clare Smyth for the most technically accomplished Modern British tasting menu in the city; Sketch, The Lecture Room and Library for a more theatrical ££££ experience; Restaurant Gordon Ramsay if the French classical anchor matters to you. Outside London, The Fat Duck in Bray, L'Enclume in Cartmel, and Moor Hall in Aughton are the tier-equivalent destinations worth the journey. For something further afield, Le Bernardin in New York City sits in the same conversation for technical precision at a comparable price level. Also worth bookmarking: Gidleigh Park in Chagford, Hand and Flowers in Marlow, and hide and fox in Saltwood for high-quality cooking outside the capital. See the full London wineries guide if your trip has a broader drinks focus.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| KOL | Progressive Mexican, Mexican | La Liste Top Restaurants (2026): 86pts; ‘Mexican soul, British ingredients’ is the tagline of this big, bold restaurant, and it proves an exhilarating combination. The kitchen adds creativity and impressive modern technique to hyper-seasonal recipes rooted in tradition, resulting in wonderful flavour contrasts and imagination in outstanding dishes like the signature langoustine taco with smoked chilli and sea buckthorn. The interesting wine list focuses on lesser-known choices from Central and Eastern Europe, while the downstairs Mezcaleria offers a range of Mexican spirits for those who don’t want the night to end.; Kol is the word for ‘cabbage’ in Mexican Spanish, and the idea of taking an under-appreciated vegetable and spinning it into haute cuisine might serve as a metaphor for how Santiago Lastra has brought 9,000 years of Mexican culinary heritage bang up-to-date for British diners more used to tacos and tortillas. The expat chef had already done a tour of duty of the world’s most lauded kitchens before overseeing the Noma Mexico pop-up in 2017, and (as at Noma) Kol's menu only features local or native ingredients. Lastra's signature dish – and the standout of the 10-course menu – is a fat Scottish langoustine tail daubed with smoked chilli, its sweetness cut with a coriander-like garland of sea arrowgrass. Further garnishing comes at the table, courtesy of squeezing out the juices in the creature’s head, before the whole delectable parcel is wrapped up in a tortilla. It’s the sort of bite-size morsel one wishes came in a serving of 10. Despite the theatrical saucing, it is also a fairly simple (if labour-intensive) assembly, as is another hugely enjoyable course involving confit pork cheek with black beans, woodruff and apple, plus crispy pig’s skin to sprinkle on top of more tortillas (kept warm in a bespoke pouch). Although there’s no denying the creativity it takes to pair a corn and yellow pepper custard with caviar and bisect the dish with tagete flowers (one of the most visually arresting plates we’ve eaten in a long time), there are perhaps not enough flavour fireworks to sustain 10 courses. The room looks just as good as the cooking, with an open kitchen in the middle staffed by young chefs clad in the same earthy-toned colours as their surroundings, while word-perfect waiting staff are as committed to the Kol project as Lastra himself. Overall, however, we felt this was a tasting menu shaped to fit the sort of international ‘best restaurant’ lists that Noma once topped, with Mexican flavours grafted on to an essentially European structure – from the first thimbleful of kombucha and mezcal broth to a pre-dessert sorbet of butternut squash and chilli. Still, Lastra is to be commended for proving that high-end Mexican cuisine works as well in London as it does in Mexico City. Just be warned that reservations go live two months ahead and disappear almost immediately; the basement Mezcaleria bar may be an easier (and cheaper) way in, with Mexican spirits to wash down small plates every bit as intricate as the dishes served upstairs.; Wow! One of the tastiest 100% pure plant experiences of late. Small but fine, attention to detail, and each dish after another like a flavour bombardment. Everything is right, including the atmosphere and the friendly welcome and service. This restaurant feels perfect and that may be known at the We're Smart Community: 5 Radishes well deserved! Congratulations to chef Santiago Lastra and his team. 9 Seymour Street; Wow! One of the tastiest 100% pure plant experiences of late. Small but fine, attention to detail, and each dish after another like a flavour bombardment. Everything is right, including the atmosphere and the friendly welcome and service. This restaurant feels perfect and that may be known at the We're Smart Community: 5 Radishes well deserved! Congratulations to chef Santiago Lastra and his team. 9 Seymour Street; Opinionated About Dining Top Restaurants in Europe Ranked #82 (2025); The chef: Born in Mexico, Santiago Lastra launched Kol in late 2020 with a vision to produce authentic Mexican food using predominantly UK ingredients. It was no little task, considering that fundamental Latin American produce such as citrus and avocado does not grow within Britain’s shores. As such, after many research trips scouring all corners of the UK, Lastra devised innovative replacements – like sea buckthorn in place of lime – giving a distinctly British nuance to his cuisine. The only products the restaurant imports are true Mexican essentials: corn for the tortillas, chocolate and native chillies. Mexico to Marylebone: Lastra spent many of his formative years as a chef in Europe, working at the likes of 50 Best heavyweight Mugaritz. However, arguably his career-defining moment came when René Redzepi asked him to set up and run Noma’s Mexico pop-up in Tulum in 2016. Such was its success, it helped Lastra find backers for his solo project, which fast became one of London’s hottest tickets in the city’s post-pandemic restaurant renaissance. What’s on the plate? On the ever-evolving tasting menu, Lastra’s signature langoustine taco has been the only mainstay since launch. The taco arrives pre-assembled and ready to roll, with the crustacea head served separately, designed to be squeezed onto the dish for added umami depth. Other seasonal highlights might include the lamb saddle with rye koji, wood sorrel on a bed of rich mulato mole. Other ventures: The restaurant features a subterranean bar, the Mezcaleria, which houses one of the UK’s finest collections of agave spirits. The cocktails here are taken as seriously as the food upstairs, with classic drinks embracing Kol’s Mexican heritage. In 2024, Lastra launched Fonda, a more casual destination for tacos, tequila and more on nearby Heddon Street.; La Liste Top Restaurants (2025): 90pts; ‘Mexican soul, British ingredients’ is the tagline of this big, bold restaurant, and it proves an exhilarating combination. The kitchen adds creativity and impressive modern technique to hyper-seasonal recipes rooted in tradition, resulting in wonderful flavour contrasts and imagination in outstanding dishes like the signature langoustine taco with smoked chilli and sea buckthorn. The interesting wine list focuses on lesser-known choices from Central and Eastern Europe, while the downstairs Mezcaleria offers a range of Mexican spirits for those who don’t want the night to end.; Chef: Santiago Lastra document.addEventListener("DOMContentLoaded", function() { var el = document.getElementById("Achievements_chefs"); if (el && el.parentNode) { el.parentNode.removeChild(el); } });; Opinionated About Dining Top Restaurants in Europe Ranked #90 (2024); World's 50 Best Best Restaurants #17 (2024); Michelin 1 Star (2024); Opinionated About Dining Top New Restaurants in Europe Ranked #59 (2023); World's 50 Best Best Restaurants #23 (2023) | Near Impossible | — |
| CORE by Clare Smyth | Modern British | Michelin 3 Star, World's 50 Best | Unknown | — |
| Restaurant Gordon Ramsay | Contemporary European, French | Michelin 3 Star, World's 50 Best | Unknown | — |
| Sketch, The Lecture Room and Library | Modern French | Michelin 3 Star, World's 50 Best | Unknown | — |
| The Ledbury | Modern European, Modern Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dinner by Heston Blumenthal | Modern British, Traditional British | Michelin 2 Star, World's 50 Best | Unknown | — |
A quick look at how KOL measures up.
At ££££, KOL justifies the spend if a 10-course tasting menu is your format. It ranked #17 on the World's 50 Best in 2024 and holds a Michelin star — credentials that reflect genuine technical ambition, not just prestige pricing. The caveat from reviewers is that not all 10 courses hit the same intensity as the signature langoustine taco; if you want maximum flavour-per-course, the format rewards patient eaters more than thrill-seekers. For a lower-commitment entry point, the downstairs Mezcaleria offers small plates at a fraction of the cost.
KOL has received strong recognition from the We're Smart Community (5 Radishes) for plant-based cooking, which suggests the kitchen is equipped to work around meat. However, the tasting menu format means dietary requirements should be communicated well in advance of your reservation — not on the night. The menu only imports corn for tortillas, chocolate, and native chillies from Mexico; everything else is sourced from UK producers, which limits some substitution flexibility. check the venue's official channels when booking to confirm what accommodations are possible.
For progressive British tasting menus in the same price bracket, CORE by Clare Smyth (also World's 50 Best-ranked) is the closest peer in terms of technique and seasonal sourcing. The Ledbury offers a more overtly produce-driven format if the Mexican-British concept isn't your preference. If you want something more casual and approachable, Lastra's own Fonda on nearby Heddon Street is the obvious step down — tacos, tequila, no tasting menu required.
KOL is a tasting menu restaurant, which means the format works best for pairs or small groups where everyone is aligned on the same menu and pacing. Larger groups should check the venue's official channels about private dining options — the venue's setup with an open kitchen and structured service doesn't lend itself naturally to large-party à la carte dining. The Mezcaleria downstairs is the more practical option for groups who want flexibility over a shared meal.
The 10-course menu is worth it primarily for the signature langoustine taco and the broader concept: Santiago Lastra uses UK-sourced ingredients as substitutes for Mexican staples — sea buckthorn instead of lime, for example — which makes the menu genuinely specific to this kitchen rather than a generic tasting format. Reviewers note that not every course delivers the same level of flavour intensity, so go in knowing you're paying for a coherent idea as much as individual dishes. If you want a tasting menu where every course feels like a showstopper, CORE by Clare Smyth may suit you better.
Yes — the combination of a Michelin star, World's 50 Best recognition (#17 in 2024), and service described as word-perfect makes this a reliable choice for a milestone dinner. The open kitchen and considered room design add atmosphere without theatrics. Book the Mezcaleria after your meal if you want the evening to extend naturally; it's described as a serious agave spirits bar, not an afterthought.
KOL operates a set tasting menu, so ordering isn't a decision you make at the table. The one constant since opening is the signature langoustine taco with smoked chilli and sea buckthorn — it's the dish most cited by reviewers and the clearest expression of what the kitchen does. Downstairs at the Mezcaleria, the small plates mirror the precision of the main menu at a lower price point, making it a useful alternative if you want a taste of the kitchen without the full commitment upstairs.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
