British, Traditional Restaurants in Bristol
1. The Olive Tree, Queensberry Hotel British, Modern restaurant in Bath Russell St - BA1
Chris Cleghorn’s “very classy and well-composed” cuisine maintains this well-known basement dining room as the town’s most accoladed foodie hotspot (it’s the only restaurant in town with a Michelin star) and he offers a variety of menus (with vegan and vegetarian options) focused in the evenings on tasting menu formats, although – unusually – they allow you to pick out individual dishes from them if you don’t want ‘the full monty’ and to pay per plate. The dining room itself is well-appointed and pleasant, but the constraints of this basement space are griped about even in the most favourable of reports (“tables close together…”, “room is a bit spartan for food of this quality…”).
2. The Bath Priory British, Modern restaurant in Bath Weston Rd - BA1
“Wonderful food is amply delivered” at this posh country house hotel, riding high after the arrival of Michael Nizzero in January 2017, and where “a tour of the (“fab”) grounds by the head gardener following a meal makes for a perfect celebration and reason to return”; casual sister restaurant The Pantry is also worth a look.
3. The Ivy Clifton Brasserie British, Traditional restaurant in Bristol 42-44 Caledonia Place - BS8
The glitzy London chain’s West Country offshoot occupies a former bank in chichi Clifton Village, and – though food can be a bit up and down – reporters “still love the location”, and award it respectable marks in the main. Even so, perhaps because Bristol boasts such a thriving culinary culture, this particular branch seems to have made less of an impact on the local market than it has in most other locales countrywide.
4. The Pony Chew Valley British, Traditional restaurant in Chew Magna
“Incredible food” in “a lovely countryside setting” (complete with garden, and views over the Chew Valley) has carved a major culinary reputation for Josh & Holly (brother and sister) Eggleton’s converted pub (more of a restaurant nowadays). But even reporters who acknowledge the quality of the “beautifully prepared dishes, with great combinations of texture and flavour” can still find it notably “overpriced” (“decent but not worth the high cost”).
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