The story
Labombe by Trivet sits in Mayfair as a destination for modern European cooking where provenance meets playfulness. The concept began thirty years ago when founder Jonny Lake imagined a fictional restaurant for a French school project, only to answer his teacher's query about beverages by finally bringing the idea to life on Old Park Lane. Head Chef Evan Moore leads the kitchen, blending techniques from his decade at Dinner by Heston and time in Catalonia with the relaxed, ingredient-led ethos of the team.
The open kitchen centres around a grill and wood-fired oven, producing dishes that highlight bold flavours without unnecessary complexity. The carte features tender duck hearts grilled on a skewer alongside cherries and lardo, while the slow-cooked hot tongue bun serves thinly sliced meat in toasted milk brioche with anchovy mayonnaise and blackcurrant mostarda. Seasonal mains include a whole spatchcocked French poussin roasted with a piquant charred tomato glaze, accompanied by an organic green salad from Cambridgeshire.
Guests enter through a glass-encased wine cellar holding a thousand bottles before reaching a neutral-toned dining room within the former Met Bar. Luxurious suede banquettes anchor the seating area, while textured plaster walls hang with rotating works by young British artists. Master Sommelier Isa Bal curates the Eurocentric wine programme alongside Philipp Reinstaller, offering a list divided into 'A' and 'B' tiers to guide guests toward value-driven regional gems and celebrated classics from Burgundy and Bordeaux. This structure supports the Modern European cuisine served here, allowing diners to explore adventurous bottles alongside familiar benchmarks.
Recognition
Location