London’s Tate Modern is launching a Michelin-starred menu inspired by Frida Kahlo this summer

Tate Modern’s upcoming Frida Kahlo exhibition is one of the most highly anticipated London art shows of 2026. In fact, here at Time Out we said that the mammoth summer exhibition is the gallery show we’re most excited about in the city this year.

The Bankside gallery is really going all-out on Frida Kahlo this summer. Not only will Frida: The Making of an Icon feature 130 pieces of work by the iconic Mexican artist (as well as works by her contemporaries and those she influenced), it’ll also have documents, photographs and memorabilia from Kahlo’s archives – as well as, excitingly, a food menu inspired by the exhibition.

Better yet, that menu is a culinary collab with Santiago Lastra, the founder of Michelin starred Mexican restaurant Kol. Lastra, who was born in the same city as Kahlo, has created the menu ‘in direct response to the life, work and enduring cultural legacy’ of the artist.

Exactly what will be on the menu hasn’t yet been confirmed, with the Tate saying all will be revealed in April. Lastra is known for his contemporary reimagining of classic Mexican dishes, all while staying rooted in British produce.

Before you ask, no, the menu isn’t served in the actual Tate exhibition rooms. You’ll find it at Tate Modern Restaurant. So while you can’t gaze at Kahlo masterpieces while you eat, instead you can enjoy panoramic Thames views from the gallery’s sixth floor.

The Santiago Lastra x Tate Modern menu will feature a two-course set menu for £41 and it can be bundled with exhibition entry for £66. It’ll be available from June 25 to August 31.

Lastra founded Kol in 2020 and the Marylebone restaurant has held a Michelin star since 2022. He commented on the Tate collab: ‘Frida Kahlo has always been deeply important to me – not only as an artist, but as someone who represents the spirit, strength and complexity of Mexican culture.

‘Being born in the same city as her makes this collaboration especially meaningful to me in London. The menu is my way of honouring her legacy, translating the emotions, colours and stories found in her work onto the plate.’

Book and find out more on the Tate website here.

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