Hardens Guide to the Best Restaurants in Ramsbottom
Hardens guides have spent 30 years compiling reviews of the best Ramsbottom restaurants. On Hardens.com you'll find details and reviews of 9 restaurants in Ramsbottom and our unique survey based approach to rating and reviewing Ramsbottom restaurants gives you the best insight into the top restaurants in every area and of every type of cuisine.
Featured Ramsbottom Restaurants
1. Eagle & Child British, Modern restaurant in Ramsbottom 3 Whalley Road - BL0
On the outskirts of Ramsbottom, this small inn on the village green was recently well-renovated and has a “good beer garden”. “Any lack of polish service-wise is compensated for by the staff’s enthusiasm and willingness”. “Good quality, traditional British food, with regional variations, and some home-grown vegetables, works well”.
2. The Hungry Duck British, Modern restaurant in Ramsbottom 76 Bridge Street - BL0
Opened in 2015, Joe Kaczmar’s small venture offers modern brasserie fare produced by chef Cassie Bond and her team. The rating was dragged down by the odd reporter who found it a little overpriced, given somewhat cramped conditions and a lack of smoothness service-wise, but all reports say the staff are pleasant and the food of good quality.
3. Levanter Spanish restaurant in Ramsbottom 10 Square St - BL0
“In the centre of this undistinguished Lancashire town, this two-tiered venue with its open kitchen comes close to taking your breath away” – “quite what Ramsbottom ever did to deserve such a bustling, authentic tapas bar remains a mystery”. “Sparkling dishes (“often relying on specialist Spanish ingredients”) are as fresh and delicious as they come”, prices are “encouraging” and “the friendly staff make eating in this sometimes packed restaurant a pleasure”. “It’s also probably the only Andalusian bar in the UK to which you can travel by steam train!”
4. Baratxuri Spanish restaurant in Ramsbottom 1 Smithy St - BL0
Levanter’s “brilliant” sibling is nowadays “really two restaurants in one” since they expanded into the adjacent shop and added a ‘comedor’ (dining room) for larger dishes – suckling pig, etc – cooked in the wood-fired Pereruela oven. By most accounts “the original bar half is definitely better” thanks to its “interesting pintxos (some on colourful display along the bar, some to order) and small plates”. The more substantial dishes “can seem to turn out less interesting than they sound”, though, leaving an “overrated” impression with one or two diners.
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