Tate Modern Food and drink

Santiago Lastra at Tate

Join well-travelled chef Santiago Lastra at Tate modern and enjoy his original approach to cooking

Voted one of the 10 Best Young Chefs in Scandinavia, talented Mexican Santiago Lastra began his career at Spanish restaurant Mugaritz, before joining the team at Bror in Copenhagen. Other stopovers include the Nordic Food Lab, the Wood*ing Foraging Academy and, most recently, NOMA Mexico – where he worked with Danish chef René Redzepi.

Santiago's dishes are inspired by fresh local ingredients but rooted in his own Mexican heritage, with texture, colour and soul at the heart of his cooking.

Sample menu

Chapulines
broth of roasted chapulines with mezcal and ancho chilli

Salmon and Roasted Kohlrabi
served as a tataki with chilli-damson jam and lemon purée

Smoked Mushroom Tacos
with wild herb emulsion and fermented root powder

Halibut and Pink Mole
with pickled pumpkins and mussel powder

Pig's head toast with chillies and vinegar
served with a wild summer salad

Raspado
shaved ice with different syrups and toppings

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A photograph of chef Santiago Lastra preparing food

Tate Modern

Restaurant

Bankside
London SE1 9TG
Plan your visit

Dates

28 July 2017 at 19.00–21.30

29 July 2017 at 12.00–14.30

29 July 2017 at 19.00–21.30

30 July 2017 at 12.00–14.30