KOL

Santiago Lastra arrived in London via Noma's Mexico pop-up and made an unlikely bet: cook Mexican food using only British produce. No avocados, no limes, no tomatillos out of season. Cornish cuttlefish becomes aguachile, Devon scallop replaces tropical fish, gooseberries do duty for tomatillos. The dining room — pale wood, woven lampshades, open kitchen — frames it as serious cooking rather than cantina. One Michelin star since 2021, climbed into the World's 50 Best top twenty in 2024. The downstairs mezcaleria is its own destination, but the tasting menu upstairs is the reason flights get rescheduled.