Kol, which takes its name from the Spanish word for cabbage (col), will draw on Lastra’s Mexican roots and background sourcing ingredients for Rene Redzepi’s restaurant.
Lastra was headhunted by Redzepi to act as project manager during Noma Mexico’s six-week run during 2017.
He has spent the last two years researching produce and running dinners in the UK and will finally launch Kol in a 4,600 sq ft site on Seymour Street, Marylebone next year.
The restaurant will be split between two floors, with a 56-cover dining room and open kitchen on the first floor, with a tortilla station and traditional comal grill.
A specialist mezcal bar will sit on the lower ground floor, serving artisan mezcals, rare agave spirits and cocktails. Adjacent to this will be a 20-cover chef’s table bar, with large windows in to the restaurant’s second kitchen.
Diners will have a choice between a set menu and a la carte, with dishes set to include langoustine tacos with sea buckthorn; lamb leg tostada cured in gooseberries with walnut oil and fermented chillis; kolrabi ceviche; and tamal served with corn-husk ice cream.
Kol’s menu will be market-led and change seasonally, with a handful of ingredients including chocolate, spices and specialist corn sourced from Mexico.
