The French-born restaurant serves ceviche, carne asada and a considerable collection of agave spirits in an exuberant East London hacienda.
Spitalfields has never been short of places to eat. The streets surrounding the market are lined with curry houses, glossy City restaurants and the seemingly endless queues that form whenever something photogenic arrives on TikTok. Into this crowded neighbourhood comes Tigermilk Spitalfields, a French-born restaurant serving its interpretation of Latin American cooking. Founded in Paris in 2019 by Nina and Alexis Melikov, the brand has expanded across France and Brussels before crossing the Channel, initially opening on Charing Cross Road in 2025. Spitalfields is its second London restaurant and, at around 280 covers, its largest to date.
Size is important because Tigermilk does not do understatement. Occupying part of the London Fruit & Wool Exchange, the restaurant draws inspiration from the grand estates of Cuernavaca in Mexico. A series of interconnected dining spaces unfold around a courtyard, with greenery, patterned tiles, fountains and potted cacti softening the considerable scale. At the centre is a six-metre-high bar backed by more than 2,000 bottles, much of it dedicated to tequila, mezcal and the components required for Tigermilk’s dedicated margarita menu.
The result falls somewhere between a Mexican hacienda and a London party restaurant. Terracotta tones and terrazzo tiles provide plenty of warmth, while arched doorways create smaller pockets within a cavernous venue. It is theatrical and Instagrammable.
That distinction also extends to the menu. Tigermilk describes itself as a love letter to Latin America, allowing Mexican, Peruvian and wider South American references to collide with occasional French flourishes. The food is designed for sharing, and the opening Guacamole provides a straightforward start. Avocado is roughly textured rather than blitzed smooth, with lime and red onion bringing necessary sharpness. A spicy sauce introduces heat while crisp tortilla chips serve as edible cutlery.
Things become considerably more interesting with the Salmon Tiradito. Thin slices of salmon arrive beneath a creamy ají amarillo leche de tigre, where citrus and chilli cut enhance rather than overwhelm the fish. Pomegranate brings sweetness and a welcome textural pop, while coriander keeps things bright. It is a colourful plate that demonstrates Tigermilk at its best, layering richness, acidity and heat without allowing one to overwhelm the others.
The cheekily titled Tuna Turner is equally effective. A crisp corn tostada carries guacamole, marinated tuna, ají verde and pickled red onion. The combination is familiar, but the construction works: creamy avocado against cool tuna, onion and the herbaceous heat of the green chilli sauce. More divisive is the playful Everyday I’m Trufflin, a baby quesadilla filled with three cheeses and truffle.
The kitchen maintains a sense of Latin generosity with the Carne Asada. British flank steak is marinated before meeting the grill, developing a smoky crust while retaining enough tenderness and sweetness to suit the cut. Chimichurri is essential rather than decorative, its herbs and acidity lifting the meat and preventing the dish from becoming heavy.
More compelling is the Amarillo Ceviche. Pollock sits in a vivid ají amarillo leche de tigre accompanied by avocado cream, pico de gallo, hazelnuts, pomegranate and coriander. There is a lot happening on the plate, but the citrus remains the focal force. The fish is firm, while hazelnuts offer an unexpected crunch.
Service operates at a similarly energetic tempo. The approach is informal and enthusiastic rather than ceremonious, which suits the restaurant. Plates arrive quickly, recommendations come readily, and the staff understand that the margaritas are almost as important to the experience as the food.
Desserts include Maracuyá Tiramisu and Brioche Perdue, but it is difficult to overlook the Dulce de Leche Cheesecake. A dense, creamy filling sits above a crumbly speculoos base before being coated in dulce de leche. It is not subtle, although subtlety would feel strangely out of place here.
Spitalfields hardly needed another restaurant, but Tigermilk gives the neighbourhood one with considerably more personality than most.
Where: Tigermlik, The London Fruit & Wool Exchange, Crispin Street, Spitalfields, London E1 6AG
When: Daily from 12pm to 3:30pm and 5pm to 10:30pm
Contact: www.tigermilkrestaurants.com