The Bite Magazine - Spring/Summer 2026 - Issue 39

bitecuisine N amed after the citrus-based ceviche marinade (leche de tigre), Tigermilk was founded in Par- is in 2019 by restaurateurs Nina and Alexis Me- likov. It incorporates Latin American-inspired dishes including tacos, tostadas, quesadillas, and ceviches. It is said that, from the bustling markets of Mexico City to the beaches of Baja, tacos have always been more than just street food; they’re a way of life. “Rooted in pre-Columbian times, tortillas were once used as edible spoons for scooping up hearty fillings, from beans to fish. Over time, this humble tradition evolved to reflect the diverse flavours of each region. Whether wrapped, folded, or doubled up, tacos remain the ultimate handheld comfort, endlessly versatile, unapologetically delicious, and always ready to bring people together around the ta- ble.” Tigermilk invites diners on a journey through a cherished, imagined Latin America, where rustic charmmeets refined grace, and tradition blends with modern life. “Picture haci- endas as crossroads of culture and hospitality, where bold spices fill the air and every meal celebrates the earth’s gen- erosity.” From sunlit markets to smoky parrillas and coastal cevi- cherías, the continent’s vibrant spirit shines through. “Our cuisine honours these roots with simple, generous flavours, perfect for quick lunches or long, convivial dinners. At Ti- germilk, every detail invites you to taste, gather, and im- agine a warm, sophisticated experience where every bite tells a story, and every moment feels like coming home.” After its initial Sentier restaurant launch in Paris, Tiger- milk opened further sites in South Pigalle, Canal, and Batignolles. It also spread to other major French cities, in- cluding Bordeaux, Lille, Lyon, Nice, and Marseille, before expanding into Brussels and London. Thanks to its vibrant and playful take on Latin American cuisine, the restaurant has a loyal following across France and Belgium. In June 2025, Tigermilk debuted its 138-seat London flag- ship restaurant on Charing Cross Road. Spanning two theatrical floors, the space was designed by the group’s in- house creative team, Studio Leche, working alongside cel- ebrated Soho House interiors alumna Christie Ward. The décor draws inspiration from the faded grandeur of the old estates around Cuernavaca, Mexico, combining the lush, vibrant Latin American hacienda with European brasserie touches. Jada Brookes enjoyed Tigermilk’s Sunday Brunch at its first London flagship restaurant on Charing Cross Road. Food Photographer:Tony Wellington