Benjamin Tremblet’s first restaurant as an owner, Norma, draws on the French-Italian traditions of his upbringing while taking a more relaxed path than the Michelin kitchens where he trained.
The menu combines rustic dishes with occasional fine-dining touches. Beef bourguignon is served with a rich red-wine sauce, lardons, mushrooms and mashed potato, while marinated octopus is paired with potato and romesco.
A tuna crudo is matched with stracciatella and mandarin, adding a sweet, citrus-led note. Gnocchi arrives beneath a crisp Parmesan lid, which diners crack to reach the light pasta and cacio e pepe sauce.
Norma’s French-Italian menu
Tremblet’s family vineyard in France features on Norma’s wine list, reinforcing the restaurant’s connection to his background.
The dining room follows the same informal spirit, with farmhouse ornaments and nostalgic artwork creating a homely setting. The result is a restaurant centred on generous, comforting food rather than ceremony.
Its standout dish is the beef bourguignon, served with red-wine sauce, mushrooms and mashed potatoes.
