Near Me — Best European in London

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Duck Egg Custard Tart

Regarded as a signature dessert, critics describe it as 'quite wonderful' and 'SO GOOD.' Its pedigree stems from the head chef's training with Marcus Wareing, who famously served a version to the Queen.

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Daikon Tarte Tatin

The restaurant's signature dish; a savoury reinvention of the classic dessert using caramelized radish, toasted barley, and potato cream.

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Slipsole with Smoked Butter

Consistently praised as a 'little piece of perfection' and 'dish of the day'; critics describe the sauce as so addictive they wanted to 'spoon every drop' of it.

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Yesterday's bread soaked in moules mariniere

This dish exemplifies the restaurant's low-waste ethos, elevating the simple act of dunking bread into sauce 'to the nth degree.'

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Fried Eggs with Caramelised Sage

Regarded as their 'most popular breakfast,' these eggs are served on toast with 'lashings of butter' and crispy sage, the scent of which defines the morning air at the cafe.

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Chicken with a Vinegar Sauce

A menu staple since opening, this dish of poached and roasted Devon White chicken is described by critics as a masterclass in execution and a must-order for those wanting the classic Trivet experience.

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Choux Bun with Duck Liver Parfait & Tokaji Jelly

A signature 'one-bite treat' where the sweet Tokaji jelly is described as 'excellent,' providing the perfect decadent start to the meal.

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Dressed Crab

Described by critics as part of a 'hand-scrawled poem to traditional' bistro cooking, this dish represents the reliable, 'unreconstructed' style the restaurant is famous for.

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Burrata with Samphire & Almonds

Critics describe this dish as "fresh and creamy" and "almost soft enough to swim in," serving as a perfect example of the restaurant's market-to-table ethos.

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Sicilian Red Prawns

A consistent menu highlight often served with a consommé made from the heads; praised for zero-waste preparation and pure flavor.

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Pointed Cabbage and Comté Custard

Described as a 'masterclass in vegetarian cooking' and a 'visual marvel,' this dish features charred cabbage ribs bathed in a 'heavenly cheese sauce' and topped with crunchy sourdough breadcrumbs.

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Deep-fried Stuffed Olives

Stuffed with Thai-fragranced pork, these 'salty little explosives' were a signature snack that defined the menu across various chef tenures.

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Comté Fries

These signature snacks are described as chunks of deep-fried chickpea flour batter with a cheesy center, finished with a layer of powdery Comté and a 'perfect puddle' of saffron aïoli.

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Fresh Pasta

A consistent highlight across residencies, critics praise the 'good firm pasta' found in dishes like 'guinea fowl agnolotti in brodo' and 'mussel, squid and crab tagliolini' with citrus-buttery sauces.

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Mackerel

Consistently praised for its freshness; critics describe it as 'slender, blade-like fillets' with crisp skin, often paired with seasonal notes like stewed gooseberries or beetroot and hazelnuts.

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Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

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Seasonal Fritters

Consistently praised as a perfect starter, whether they appear as 'lacy leek tempura' served with piquant mushroom ketchup or 'deep-fried Ardrahan cheese' that spills across warm potatoes.

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Potato, Smoked Eel and Roe

A signature 'crisp confit potato' bite topped with smoky eel and crème fraîche that reviewers describe as a pillar of the restaurant's 'deceptive simplicity and brilliance.'

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White Asparagus in Salty Hazelnut Praline

Described by The Guardian as 'filthily good' and leaving the critic 'hair-tossingly ecstatic,' it is a standout example of the restaurant's vegetable-forward refinement.

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Egg Mayonnaise with Anchovy

Explicitly called a 'mainstay' on the menu, these are praised for their 'sunset yolks' and generous dollops of silky homemade mayo.

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The Gilda

Universally cited as the essential starter; a perfect Basque pintxo of olive, guindilla pepper, and anchovy that complements what critics call a 'brilliant wine list by the bottle and glass'.

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Daily pasta

A comforting, reliable choice that stands out as the ultimate must-order item supplied by the editor.

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Omelette Arnold Bennett

Regarded as 'impeccable' by critics, this signature dish is layered with smoked haddock and creamy hollandaise, serving as a pillar of their famed breakfast menu.

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Sticky Toffee Apple Cake

Described as 'the best sticky toffee pudding currently available in the city' and an 'undeniable constant' that is 'impossibly squidgy, rich and molasses-dark.'

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The Park Monkey Bread

This tearaway, buttery bread is praised by critics as the 'perfect start' to any meal at the restaurant.

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Lardo & Anchovy Toast

An early standout described as a 'salt-on-salt' dish that defines the restaurant's inspiration from the pintxo bars of San Sebastian.

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Three-Course Lunch

It is the shop's 'secret formula' where the kitchen 'cooks the books,' testing recipes from the latest titles on display. For a set price that 'cannot be beat,' you get a starter (often soup), a main, and a dessert served at communal tables.

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Salmon and eggs

Mentioned as serving the best breakfast in London - eggs always cooked to perfection and bread buttered all the way to the side

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Quiche and salad

The reliable, editor-mandated must-order choice for a quick and satisfying bite before a show.

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Parmesan Fritters

Cited as a menu classic; crispy balls of white-hot cheese under a snowfall of parmesan.

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Market Fish

The kitchen excels at seafood, from 'excellent' roast bream with lentils to 'crunchy-skinned' grilled plaice, always served with fresh, seasonal accompaniments.

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Isle of Mull Cheese Puffs

Regarded as 'indescribable' and a 'must-order' snack; one regular critic admits to losing count of the number of times they've stopped by specifically for these 'gooey' cheesy puffs.

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A Plate of Smoked Trout

Hailed as a "world-class dish of smoked magic" by The Guardian, this gorgeously understated plate is served with a simple pickled red onion salad.

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Spring vegetable fritters, isot chilli yoghurt & preserved lemon

Fabulous brittle, crunchy batter...strips of preserved lemon provide both tart acidity and salty tanginess and a dollop of yoghurt topped with a dusting of isot chilli provides a lick of smoky spiciness. Reviewer was 'grateful' for the waiter's suggestion.

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Caesar salad with chicken

The essential must-order dish selected by the editor.

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Crab and Pomelo Rösti

Considered the essential starting point, these are described as 'smart and privileged' with the kitchen showing a 'superb way with a potato,' crème fraîche, and caviar.

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Milk Bread with Pumpkin Seed Hummus and Noisette Butter

Universally praised as a 'fabulous' signature dish; it is visually impressive and so fluffy it pulls apart at the lightest touch, served with what critics call a 'perfection' of a butter cube.

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Fresh Tagliatelle with Capers and Oregano

Described by critics as 'lemon-enlivened' and 'quite wonderful,' this dish represents the kitchen's 'earthy' and 'imaginative' approach to heritage grain pasta.

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Pork Schnitzel

This 'infamous' dish is described as having 'evening-saving properties' and is served with lashings of brown butter and capers.

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Katsu Sando

Regarded as a future staple that other restaurants will replicate, this signature dish features a panko-crusted pork cutlet and shredded cabbage between slices of soft white bread with a dollop of hot mustard.

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Tomato and Seaweed Focaccia

So delicious that reviewers 'finished it and ordered another straight away,' describing it as 'insanely good.'

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Tempura Cod Pandesal

Praised as a "goody bag of textures," this bite features cod "cut to the size of a hash brown" with American cheese and ikura that offers a "faint childish pleasure."

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Wood-Roasted Sea Bream

Consistently cited as the headline dish across multiple reviews, it is a centerpiece of the 'wood-roasted dishes' that define chef Theo Hill’s menu.

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Swiss Chard Barbajuans

These 'deservedly' popular stuffed veggie fritters are a staple snack that reviewers say 'keep us happy while we chat,' even when other aspects of the experience are scrutinized.

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Patatas Bravas

Cooked to crispy-edged perfection, making them the ultimate reliable wine snack.

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Homemade Focaccia

Regarded by critics as some of the best in London, making it an absolute must-order to start your meal.

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Sticky Pork Belly

The headline dish featuring blood orange and giant couscous salad, showcasing their produce-led approach.