KOL

• Inclusive and Creative Tasting Menus with Mexican Heritage Corn Varieties
  KOL offers meticulously crafted tasting menus that change seasonally and cater to regular, pescatarian, vegetarian, and vegan diets. Unique dishes include cod cheek replacing lamb for pescatarians, lion’s mane mushroom barbacoa for vegans, and sunflower seed ice cream with flowers for dessert. All menus prominently feature heritage corn varieties from Oaxaca and Yucatán, deeply rooting the experience in Mexican tradition.

• Handmade Sustainable Mexican and British Decor and Tableware
  The restaurant incorporates many soft-touch decorations and drinking vessels handmade by small-scale, sustainable producers from Mexico and Britain. This includes alebrijes (Mexican folk art sculptures), papier-mâché masks, hanging textiles, reusable cotton hand towels, and fragranced hand wash, emphasizing a sustainable and artisanal approach to ambiance and service.

• Fusion of Traditional Mexican Flavors with British Ingredients in a Luxurious yet Grounded Setting
  KOL uniquely blends traditional Mexican cuisine with British ingredients, creating a bold reinterpretation of Mexican dishes using luxurious techniques and ingredients. Despite its upscale London location, the interior is warm, welcoming, and casual, decorated with thoughtful Mexican elements that balance refinement with authenticity.

The most honored or signature ingredients at the Michelin-starred restaurant KOL in London include:

• Langoustine: Featured prominently in the signature Langoustine Taco, this Scottish shellfish is paired with smoked chili and sea buckthorn to balance sweet, smoky, and tart flavors. It symbolizes the fusion of Mexican inspiration with British produce.

• Chapulin (grasshoppers): Used in a vibrant, umami-rich broth with kelp and huacatay, chapulin reflects a bold and adventurous approach to flavor, incorporating Mexican elements with British seaweed.

• British seaweed (kelp): Integral to the broth with chapulin, kelp adds umami depth and highlights local coastal ingredients.

• Sea buckthorn: Used in the Langoustine Taco and desserts like Buñuelos with sea buckthorn and ancho chili, this tart berry adds brightness and complexity, emphasizing seasonal and regional produce.

• Caviar: Featured in delicate dishes like meadowsweet with grilled wild herbs, caviar adds a luxurious touch, aligning with Michelin-level refinement.

These ingredients showcase KOL’s philosophy of blending Mexican culinary heritage with seasonal British ingredients, creating innovative dishes that balance local freshness with international flavors.