Walter Ponce
Tucked away on Moliné street, right at the corner of the peaceful Cardona square, Lombo offers a delightful dining experience. It’s just 50 meters from another charming restaurant, Monocrom, and stands out with its warm, light-filled space that invites you to sit back and enjoy a great meal.
Lombo has a wonderful blend of indulgence and precision. They make all their fresh pasta right there in the kitchen, and they put a lot of effort into choosing the best dry pasta, testing 70 different brands to find the perfect ones. Sardinian chef Andrea Ortu adds his personal touch to De Diego’s recipes, aiming to enhance flavors and make dishes lighter without completely reinventing them.
The menu is easy to understand, with sections for appetizers, starters, pasta, and ‘lombos’ – which means “filet” or “good cut” in Italian, referring to their meat and fish dishes. The pappardelle with ossobuco ragù is a standout, with a slow-cooked stew that smells and tastes amazing.
De Diego is also adding a new dish: an open hare lasagna à la royale. It’s sure to be a hit, especially with their tasty focaccia from Pan de Kilo. Lombo aims to be an evolved trattoria, offering familiar but refined dishes.
The Lombo Experience
The dining area at Lombo is bright and open, with linen tablecloths and a cozy atmosphere. Their dishes are classic Italian, like pasta with pesto and osso buco ragout, made with fresh, high-quality ingredients. The pasta is made daily, showing their dedication to traditional Italian cooking.
Beyond Pasta
Lombo’s menu also includes a variety of meat and fish dishes, focusing on the “lombo” or loin. One favorite is the Milanese, served with homemade fries. The beef is incredibly tender with a crispy coating. For dessert, they offer classic Italian treats like tiramisu and a creamy chocolate cake, ensuring a sweet finish to your meal.
Food review at Lombo
Our meal began with the Aubergine with Parmesan, a dish that set high expectations for the rest of the evening. The aubergines were perfectly cooked, maintaining a tender texture without becoming mushy. The rich tomato sauce, infused with a subtle blend of herbs, complemented the aubergines beautifully. Generous shavings of Parmesan melted into the sauce, adding a creamy, tangy richness that elevated the dish. The combination of flavors was balanced, making each bite a delightful harmony of savory and slightly sweet notes. Although priced at 15 euros, the quality and execution of the dish made it well worth the investment.
Pappardelle with Osobuco Ragout - 16 Euros
For the main course, the Pappardelle with Osobuco Ragout was a standout. The pappardelle pasta was cooked to al dente perfection, each wide ribbon holding the rich, hearty ragout beautifully. The osso buco was slow-cooked to tender perfection, with the meat practically melting into the robust tomato-based sauce. The depth of flavor in the ragout, with its layers of savory and aromatic spices, was incredibly satisfying. Priced at 16 euros, this dish offered an impressive portion size and a gourmet experience that felt both comforting and indulgent.
Lomo a la Milanesa - 22 Euros
We enjoyed the Lomo a la Milanesa, a dish that truly encapsulated a sophisticated take on a classic. The beef was pounded thin, breaded, and fried to a perfect golden brown, resulting in a crispy exterior that gave way to tender, juicy meat. The dish was served with a side of homemade fries, which were crispy and well-seasoned, and a fresh, zesty salad that provided a refreshing contrast to the richness of the Milanesa. At 22 euros, this dish was the priciest on the menu, but the portion size and the quality of the ingredients justified the cost. It was a refined and delicious take on a traditional comfort food, leaving a lasting impression.
Value and Atmosphere
Eating at Lombo is like visiting a lively Roman trattoria. For about 30 euros per person, with 1 glass of wine, you get a generous and enjoyable meal. The service is excellent, and the atmosphere is vibrant, making it a great place for a relaxed yet memorable dining experience.
Lombo is more than just a restaurant; it’s a celebration of Italian cuisine, presented with care and flair. Whether you’re enjoying their handmade pasta or a perfectly cooked meat dish, Lombo offers a dining experience that’s sure to please. If you’re near Cardona square, make sure to stop by and savor the flavors of Italy.
**Restaurant Lombo address: **Carrer de Moliné, 1, Sarrià-Sant Gervasi, 08006 Barcelona
**Restaurant Lombo website: **http://barlombo.com/
**Restaurant Lombo Menu: **https://barlombo.com/carta/
Where It Is
Plaça de Cardona is a small, quiet square in the Sant Gervasi area, just above Avinguda Diagonal and close to the upper end of the Eixample and Gràcia. The streets around it are mostly residential, with a good mix of restaurants and cafés.
- FGC trains: Gràcia station is a short walk away.
- Metro: Diagonal station (L3 and L5) is within walking distance.
- Taxi: Easy to find on Diagonal and Via Augusta.
Fresh Pasta vs Dry Pasta
Italian kitchens use both, and each has its role:
- Fresh pasta is made with flour and eggs (or water) and has a soft, silky texture. It is ideal for wide shapes like pappardelle and for rich, meaty sauces such as ragù.
- Dry pasta is usually made from durum wheat semolina and water. Bronze-die extruded pasta has a rougher surface that holds sauce better, and slow drying keeps more flavour.
Testing many brands, as Lombo does, is a sign of how much the quality of dry pasta matters in a good trattoria.
Classic Dishes to Know
- Ossobuco: Veal shank braised slowly, a speciality of Milan. As a ragù, the meat is shredded into the sauce.
- Cotoletta alla milanese: A breaded and fried veal cutlet, close to the “lomo a la milanesa” on many menus.
- Parmigiana di melanzane: Baked layers of aubergine, tomato and cheese.
- Lasagna: Layered pasta, here in a version with hare, a richer game meat.
- Tiramisù: Mascarpone, coffee-soaked biscuits and cocoa.
Tips for Your Visit
- Book ahead on weekend evenings.
- Share a starter and a pasta, then pick a “lombo” main to try more of the menu.
- Ask about new dishes, as the menu evolves over time.
- Check current hours and prices on the website before you go.
FAQ
What does “lombo” mean? In Italian it refers to the loin, a good cut of meat, which gives its name to the meat and fish section of the menu.
Is the pasta made in-house? Yes, the fresh pasta is made daily in the kitchen.
Where is Lombo? On Carrer de Moliné, 1, next to Plaça de Cardona in Sant Gervasi.
Is it good for vegetarians? There are vegetarian options such as aubergine with Parmesan and pasta with pesto.
What is the nearest station? FGC Gràcia, with metro Diagonal also close.
