Chef Peter Sanchez-Iglesias aims for a third Michelin star at Decimo

The chef opens his first London restaurant at The Standard hotel.

Chef Peter Sanchez-Iglesias of Bristol’s Michelin-starred Casamia and Paco Tapas today opens the doors to his first London restaurant Decimo at The Standard hotel, where he has created an experience fusing Spanish and Mexican cuisine. “I’m combining my Spanish roots with my research into and fascination with Mexico, where I was massively inspired by the completely new, yet familiar flavours,” he says.

The restaurant is designed with an open kitchen and has an intimate ambience elevated by textural materials

Located on the 10th floor of the city’s latest hot hotel, the restaurant’s decor, conceived by Shawn Hausman, exudes laid-back luxe, while floor-to-ceiling windows provide panoramic views. Hausman focused on handmade and sourced materials from around the world for the setting – central American jatoba wood encases the bar, the rattan ceiling is by Fong Brothers of California, and the unusual yet decorative macramé drapery is by Peru’s Cristina Colichón. The ceramics and lighting were sourced closer to home, heralding from the Whichford Pottery in Warwickshire.

Decorative macramé drapery by Peru’s Cristina Colichón hangs at the windows of the restaurant

Chef Peter Sanchez-Iglesias | Image: Charlie Mckay

The menu, meanwhile, offers light bites such as Manchego quesadilla (£4) and jamón Cinco Jotas (£25/£50), while meat and fish mains include suckling pig shoulder (£45), rib of beef (£85), lobster (£25 for half and £50 whole) and sole of the day (£14). On the wine list, guests will find a focus on low-intervention wines from new and emerging makers, predominantly in Spain and Latin America.

Amar Lalvani, CEO of Standard International, says he is delighted to welcome the chef to London. “Peter’s talent speaks for itself, but more importantly as a partner he’s just a totally unassuming, lovely person and a friend,” he says. “We thought a ton about the concept and narrative of the restaurant until we both finally said “Let’s not overthink it – you should just cook what you love and the rest will follow’. And it has.”