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Kol

London, Marylebone - Mexican - Restaurant - ££££

Mexican cuisine gets the refined tasting-menu treatment

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Exceptional

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

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 ...

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.

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VENUE DETAILS

9 Seymour Street
Marylebone
W1H 7BAGB

020 3829 6888

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OTHER INFORMATION

Private dining room, Separate bar, Wheelchair access, Credit card required

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