Mexican chef Santiago Lastro, who project managed the Noma Mexico pop-up alongside René Redzepi, is to open Kol in Mayfair in March.
The chef will serve up traditional Mexican dishes utilising British ingredients, which Lastro has spent the past two years sourcing while travelling the British Isles.
The name Kol, cabbage in Mexican, was chosen to reflect Lastro's belief that the simplest things can be made extraordinary if treated with care and attention.
Dishes set for the Kol menu include langoustine tacos with sea buckthorn; Lamb leg tostada cured in gooseberries with walnut oil and fermented chilis; kolrabi ceviche and a dessert of tamal served with corn-husk ice-cream.
The wine list will showcase predominately biodynamic wines sourced from Central and Eastern Europe.
Designed by A-NRD studio, the two-storey restaurant, in Seymour Street, will reflect the palate of rural Mexican landscapes. On the first floor will be a 56-cover dining room and open kitchen, incorporating a tortilla station complete with a traditional comal grill.
A specialist mezcal bar will be located on the lower floor open for walk-ins, as well as for diners to enjoy a pre- or post-dinner drink. Adjacent to the bar will be a 20-cover chef's table.