JERICALLA
Woodruff custard, morita chilli, pink fir potato, caviar
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Crab chilpachole, Mezcal
Cornish crab oblea, fermented gooseberries, scotch bonnet
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CEVICHE Cured sea bream, almond cream, forced rhubarb, oxeye daisy
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Another visit to @kol.restaurant in London a while back.
Thoroughly enjoyable, very tasty and @santiagolas Santiago Lastra’s celebration of Mexico using British produce is certainly a breath of fresh air to the London dining scene. Continuing to improve and now one of the restaurants in London that I try to visit whenever I’m in town. Have been back since this visit. Highly recommended
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Michelin Guide - ⭐️
OAD - 59
W50B - 23
Best Chef Awards - 38
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide
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