Kingston Upon Hull Restaurant Guide

2023 Review: “Good food overlooking the marina” is reported in all accounts of this swish contemporary Indian. Even someone who feels its expensive-looking styling is “all a bit too grand for its own good” says “the food is well cooked and comes in generous portions”.

2022 Review: “Amazing breakfast” and “great coffee” keep the regulars coming back to this all-day café “with gorgeous views of Hull Marina”. “The chairs are a bit on the wonky side, but that definitely adds some quirky charm”. Top tip: “the chorizo ragu with fried eggs”.

2023 Review: This “very good fish restaurant backing on Beverley railway station” (it occupies the old waiting room) was opened by chef-owner Tina Cerutti in 1989; she still runs it with her brother Tony, who closed the Hull branch in 2019. With roots in southern Italy, the family have been a fixture of the Yorkshire dining scene for 65 years.

2022 Review: “Vaut le voyage!” – Julian & Rieko Ognio-Stamford's smart Japanese first-floor dining room is something of a rarity in these parts, turning out “exceptional fresh sushi” and sashimi, alongside “generous portions” of “cuisine with a Yorkshire twist” (think pork loin and beef).

2022 Review: John Robinson’s restaurant-with-rooms again wins very consistent support, especially from local fans of its “amazing and fresh-tasting menus”: a four-course menu for £35, or a nine- course taster for £65. He took the opportunity of lockdown to give the place a significant refurb – new kitchen, new dining room, new garden…

A Grade II-listed Georgian courthouse is the setting for siblings Michele (FOH) and Matt (chef) Barker’s long-running restaurant (est. 2007), whose “fantastic” locally sourced British cooking and appealing atmosphere make it “great for business, romance or lunch” (not least the “really good” set lunch in the case of the latter).

This capacious boozer-with-rooms near the Humber Bridge has a “great atmosphere” and estuary views. On the food front, their original British cooking embraces the zero-waste approach, with greens foraged in Broughton Woods, and meats (even fancy Wagyu) aged in a glass-front drying cabinet, before finishing in the trendy Josper oven.