| With so many great restaurants you'll be spoiled | | | | who have worked in some of the most creative |
| for choices in Bristol. With Michelin star | | | | kitchens in the UK, including Chez Bruce and the |
| establishments, AA rosette winners and top | | | | River Cafe in London.The kitchens make |
| quality ethnic eateries, it's the place to be for | | | | everything from scratch including stocks and |
| foodies. | | | | breads. The a la carte evening menu showcases |
| If you go at the right time of the year you may | | | | modern European dishes and the wine list is |
| also catch one of the food festivals. In 2009 | | | | carefully sourced from boutique wineries in the |
| there was a wine and food fair in July and an | | | | New World and young producers from the classic |
| Organic food festival in September. | | | | European regions. |
| Top of the restaurant wish list for food fanatics | | | | The Glassboat, moored alongside Bristol Bridge, is |
| has to be Casamia in Westbury-on-Trym, a | | | | well situated for great views of the river. Built out |
| Michelin star restaurant that everyone's talking | | | | of architectural salvage it has big glass windows |
| about. Owned by the Sanchez-Iglesias family, | | | | (from which it takes its name), walnut floors, and |
| Jonray and Peter are the stars of the kitchen. | | | | the barge and a solid marble bar from the old St |
| The cuisine is inspired from strong Italian roots | | | | Nicholas's fish market. The food is tasty and |
| with hints of French and Spanish infusion. Expect | | | | reasonably priced at this modern city venue. |
| classic dishes with modern cooking techniques and | | | | There are just a few recommendations but there |
| some highly original concepts. They produce their | | | | are choices from all over the world. A Bristol |
| own bread, pastries, ice creams and petits | | | | restaurant guide is helpful for making choices |
| fours.The seasonal menus use produce from the | | | | about where to eat but you can also ask the |
| surrounding areas of Bristol and the south-west | | | | locals where they like to go, or just see what |
| and weekly deliveries from Italy allow the kitchen | | | | takes your fancy as you walk the streets. It is |
| to use products such as truffles and Amalfi | | | | always a good sign if the restaurant is full of |
| lemons. | | | | guests and the locals eat there. |
| Greens' on Zetland Road in the city centre is the | | | | Wherever you choose to eat in Bristol, you can |
| perfect place to go for top quality food and it's | | | | be sure there are still plenty more excellent |
| run by chef brothers Simon and Andrew Green | | | | restaurants to try. |