Fonda

Fonda is a contemporary Mexican restaurant rooted in the spirit of the traditional fonda - the kind of family‑run neighbourhood eatery where recipes are passed down, tables are shared, and food is inseparable from daily life. Drawing inspiration from the colours, generosity and regional diversity of Mexican markets and home kitchens, Fonda translates that ethos into a distinctly modern London setting.

The restaurant is led by Chef Patron Santiago Lastra, for whom Fonda represents both a continuation and a counterpoint to his critically acclaimed debut, KOL. Born in Mexico City and raised in Cuernavaca, Lastra brings a deeply personal understanding of Mexican cooking, shaped as much by memory as by training. His career has taken him from San Sebastián’s Mugaritz to working alongside René Redzepi at Noma, including their landmark residency in Mexico - experiences that inform his thoughtful, exploratory approach to food without ever overshadowing its cultural roots.

At Fonda, regional Mexican classics are re‑examined through Lastra’s lens, with a deliberate focus on British ingredients, modern techniques and creative preparation. The cooking is grounded rather than nostalgic: familiar flavours are clarified, refined and sometimes subtly transformed, but always remain recognisable and respectful. There is an ease to the menu that echoes the informality of a traditional fonda, even as technique and precision quietly operate behind the scenes.

The room reflects this balance. Colour, texture and warmth contribute to a sense of openness and conviviality, evoking the intimacy of Mexican homes and market stalls rather than the formality of destination dining. It’s a space designed to encourage return visits.

Central to Fonda’s identity is a commitment to community. Lastra’s vision extends beyond the plate to include the people who make the restaurant what it is: the team in the kitchen and dining room, the network of British producers and suppliers, and the guests themselves. London was chosen not just as a location, but as a place where this ecosystem could thrive - diverse, dynamic, and open to new interpretations of tradition.