Key Points
- New Opening: Rocola, a new restaurant, bar, and rotating kitchen, officially opened its doors on Mare Street, East London, on Wednesday, 8 July 2026.
- The Founders: The venue is the latest project from the Crudo Group, founded by Maria Yanez and Carlos Socorro, the team behind Crudo Cocina Latina and Tiny Wine.
- Unique Concept: Inspired by the Spanish word for “jukebox,” Rocola features a permanent food and drinks programme rooted in Latin American and Southern European influences, complemented by a revolving calendar of guest chef residencies, music events, and collaborations.
- Inaugural Residency: Dublin-born chef Nico Reynolds, known for his pop-up Lil Portie, is the first chef-in-residence, bringing a menu that blends Caribbean heat with South American zest and Irish produce.
- Design & Vibe: Located at 143 Mare Street, the space is designed with an open kitchen, exposed concrete, and industrial aesthetics, aiming to foster an intimate, lively neighbourhood atmosphere.
London (The Londoner News) July 16, 2026 – A fresh culinary landmark has arrived in the heart of Hackney with the opening of Rocola, an ambitious new restaurant, bar, and rotating kitchen situated on Mare Street. Launched on Wednesday, 8 July, by the Crudo Group—the restaurateurs behind the well-regarded Crudo Cocina Latina and Tiny Wine—the venue represents a significant new chapter for founders Maria Yanez and Carlos Socorro. By blending a permanent, produce-led menu with a dynamic schedule of guest chef residencies and creative collaborations, the founders aim to create a space that feels both consistent and constantly evolving.
What is the concept behind the name and design of Rocola?
The name “Rocola” is the Spanish term for a jukebox, a moniker chosen to reflect the venue’s core philosophy. Much like the device itself, the restaurant is designed to bring a variety of voices, moods, and culinary styles into one singular, cohesive space.
As reported by the Hospitality & Catering News, Yanez and Socorro have crafted an environment that seeks to maintain a sense of “warm, generous hospitality” while allowing the room’s energy to shift depending on the guest chefs and music-led events taking place.
The interiors mirror this philosophy. According to reporting by The Upcoming, the space features a “raw, understated feel” characterised by exposed concrete, warm lighting, and an industrial edge. Central to this design is an open kitchen, which allows diners to see the culinary team at work, making the production of the food an integral part of the visitor experience.
Why did Maria Yanez and Carlos Socorro launch Rocola?
For the Crudo Group, Rocola represents their “most ambitious project yet,” according to Julianna Barnaby writing for London x London. The founders sought to build a venue that balances the stability of a neighbourhood restaurant with the excitement of a pop-up culture.
“Rocola is about creating a restaurant that feels alive every time you walk in,” co-founder Maria Yanez stated, as quoted by Restaurant Industry. “We wanted to build a place with its own food, drinks and identity, but also one that could make space for new chefs, ideas and experiences throughout the year. The open kitchen is central to that. Guests can see the energy of the room, meet the people cooking for them and feel part of what is happening that night”.
What can guests expect from the food and drink menu?
While the rotating residency programme provides a shifting landscape of flavours, the venue maintains a permanent culinary foundation. As noted by Gavin Hanly of Hot Dinners, this core menu is “short and seasonal,” drawing heavily on the team’s expertise in Latin American and Southern European cuisines.
The permanent offerings focus on sharing, with small plates, aperitivo-style bites like olives and focaccia, and a changing selection of antipasti. These dishes are designed to complement the bar programme, which includes a curated wine list—building on the reputation of the group’s Tiny Wine venue—and a cocktail menu that highlights Latin American classics such as Margaritas, Palomas, and Pisco Sours.
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Who is the first guest chef at Rocola?
To set the tone for their rotating kitchen concept, the team at Rocola has tapped Dublin-born chef Nico Reynolds for their inaugural residency. Reynolds, who rose to prominence through his Lil Portie pop-up and appearances on Vice Media’s Fck That’s Delicious, is known for a “bold, personal style” that bridges cultures.
Reporting for Hospitality Week, the publication noted that Reynolds’ menu “combines Jamaican heritage, Irish produce and influences from years spent in South America”. The launch menu includes an eclectic mix of dishes:
- Small Plates: Prawn causa, summer squash tiradito, aji de gallina tostadas, and a smashed beetroot salad with coconut and lime leaf.
- Heartier Plates: Jerk lamb shepherd’s pie coxinha, monkfish and mussels with nduja butter, and patacones served with carrots and scotch bonnet and ginger sauerkraut.
- Dessert: A mango cheesecake serves as the final note on the menu.
Where is Rocola located and how can guests book?
Rocola is located at 143 Mare Street, London, E8 3FW, situated conveniently near the London Fields station. The venue operates Tuesday through Saturday, with doors opening from 4:00 PM to 11:30 PM.
Prospective diners are encouraged to check the restaurant’s social media channels or contact the venue directly at 020 454 731 00 for reservations and updates on the rotating programme of guest chefs and collaborations. As noted by FLVR London, the restaurant aims to become a “foodie hotspot” for those looking for an experience that is “never quite the same twice”.
