Fonda

HEDDON STREET, LONDON

Opened in October 2024

Santiago Lastra, the celebrated chef behind the Michelin-starred KOL, has just launched his latest venture, Fonda, situated in Mayfair’s Heddon Street. Fonda brings the rich culinary traditions of Mexico to London, offering regional classics crafted with the finest ingredients and modern techniques. Greenway Associates were appointed as Cost Consultants and Contract Administrators for the project, with Warren Lisher leading our team to help bring this exciting culinary vision to life.

***Fonda*** - *A contemporary Mexican restaurant in Heddon Street, London.* *Photography by David Cleveland.*

THE PROJECT

The original premises on Heddon Street had been vacant since the COVID pandemic, after previously operating as a restaurant. We undertook a comprehensive renovation, transforming the space into a contemporary Mexican restaurant. The new design features a bustling front-of-house area on the ground floor, with both kitchen facilities and dining spaces carefully arranged to support efficient service. There is also a kitchen on the ground floor, where the pastry area, comal, and cold section are part of the front-of-house setup, while the frying stations and wash-up areas are located in the back-of-house. Additional kitchen facilities in the basement further streamline operations, ensuring a vibrant and seamless dining experience.

*After..* *Photography by David Cleveland.*

ACHIEVEMENTS

Fonda marks Chef Santiago Lastra's second culinary venture, following the success of Kol in Marylebone, which earned a Michelin Star within its first year. This contemporary Mexican restaurant reimagines the traditional fonda—a family-run eatery—infusing it with a modern twist. The vibrant interiors capture the lively spirit of Mexico’s markets and homes, creating a warm and inviting atmosphere. A standout feature is the giant pink sloth hanging above the stairs—it's sure to spark a bit of conversation.

The design of Fonda beautifully captures an authentic Mexican atmosphere, making guests feel as though they’ve stepped off the streets of Mexico. Crafted by Alessio Nardi of A_nrd Design Studio, the interior blends the warmth of rural landscapes with the vibrant hues of urban life. Drawing inspiration from the historic haciendas of the Yucatan, the rich textiles of Guanajuato, and the lively energy of Mexico City, Fonda offers a contemporary take on Mexican craftsmanship.

The kitchen reflects the same dedication to authenticity, featuring a specialized tortilla-making machine imported from Mexico—one of only two in London—ensuring every tortilla is crafted with precision and tradition. Additionally, a comal, a traditional flat griddle, is used to toast tortillas, sear vegetables, and cook other staples central to Mexican cuisine.

Chef Santiago Lastra (left) cooking on a cormal - a traditional flat griddle.

*Specialized tortilla-making machine imported from Mexico.*

The floors at Fonda were finished with microcement, a product applied entirely by trowel and laid in just 2mm over the existing floor. Microcement offers a highly customizable aesthetic, ranging from smooth and subtle surfaces with little movement to cloud-like textures or heavily variegated patterns that can even imitate power-floated concrete. This versatility allowed the design team at Fonda to achieve a finish that perfectly complements Fonda’s contemporary Mexican vibe—balancing earthy tones with a modern, polished feel.

The use of microcement on floors, walls and even furniture has gained popularity in the hospitality sector. Beyond its visual versatility, it delivers exceptional practicality, making it ideal for high-traffic spaces. Its durable, water-resistant surface can withstand daily wear while remaining easy to maintain. With elastic additives to prevent cracking from minor substrate shifts, it ensures long-lasting performance. Additionally, the seamless, grout-free finish simplifies cleaning, and its UV resistance ensures colors remain vibrant over time. Some of the tables at Fonda were also beautifully inset with microcement showing the product’s versatility.

*Microcement on the floors- A seamless finish*

CHALLENGES

A significant challenge we faced during the project was installing the tortilla-making machine. Due to its impressive size and weight, transporting it to the basement kitchen required meticulous planning and coordination. A specialized heavy-moving company was enlisted to ensure the safe delivery of this essential piece of equipment. To accommodate the machine, the old balustrade had already been removed, but we had to delay installing the new one until the machine was in place. We also had to temporarily remove sections of a wall and a door, which required precise execution to maintain the space’s integrity.

Another challenge arose during the application of the microcement, which requires a full week to cure before it can bear foot traffic. This meant the contractor had to carefully coordinate the project timeline, ensuring all trades were scheduled in sequence without disrupting the curing process. Proper planning was essential to keeping the project on track while allowing the microcement to set correctly.

In the end, both the tortilla machine and the microcement floors are valuable assets to the space—proof that good things often come with challenges.