Madrid Fusión


Translating flavours

A smell or a flavour can activate our memories. Lastra works on this interaction at KOL.

On the basis of the taste experience on eating a specific product, Santiago Lastra and his team have worked to convey or recreate a similar sensation using local ingredients based on our memory and experience.

An exercise he carries out on a daily basis at KOL to convey the tastes of Mexico using local seasonal ingredients in the United Kingdom.