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.
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
shaved ice with different syrups and toppings
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