With one Michelin star, Labombe by Trivet is the spot for enjoying a high-octane meal that combines delicious ingredients with a 52-page wine list.
Labombe serves as a vibrant playground for Chef Jonny Lake and Master Sommelier Isa Bal, who have translated their shared obsession with balance and historical viticulture into a more intimate, high-energy format.
This week The Plum Edit team had the pleasure of dining at Labombe. Trivet’s sister restaurant, based in Mayfair. Labombe mirrors Trivet’s commitment to high-quality ingredients and most importantly, wine. Isa oversees the wine list, divided into A, focusing on a vibrant mix of European classics and hidden Mediterranean gems and B, which lists Bordeaux, Burgundy, Brunello.
Isa and Jonny’s personalities are woven into the restaurant. From the enclosed wine wall that defines the entrance to the space, to the name itself. Our interview with Isa, talking all things Labombe, will be available to watch this Sunday.
The warm-modernist design by Turkish architect Umay Çeviker exudes Nordic clarity and Mediterranean warmth, with the sounds from the open kitchen adding to the relaxed yet sophisticated atmosphere. You’ll want to stay for another glass.
We sat down for a taste of the menu with Isa, who talked us through the dishes and ingredients. We ordered a few dishes to share, including the Farinata, Red Mullet, and Sirloin.
We’re still talking about the Tongue Bun, a toasted milk brioche bun filled with thinly sliced slow-cooked beef tongue, dressed with anchovy mayonnaise, blackcurrant mostarda, cucumber, radish, and Padrón pepper pickles. There’s a reason why it’s a signature dish.
You can watch the full video of our visit below.
Image Credits: Labombe by Trivet
