Cavita

Adriana Cavita trained in Pujol's kitchen in Mexico City and at Quintonil before opening her eponymous Marylebone restaurant in 2022. Where KOL is conceptual, Cavita is generous and direct — heirloom corn tortillas pressed in front of you, slow-braised cochinita pibil, mole negro that takes three days. The room is tiled, plant-filled, warm; the cocktail list runs deep on mezcal and tepache. After three years she has settled into a clear identity as the friendlier sister to Lastra's tasting-menu register, and the restaurant a cosmopolitan Istanbul guest will find more comfortable for a long lunch with family.