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Set in a viewing gallery overlooking the impressive 24-metre pool at Bristol’s Victorian lido, this comfortable breezy space is considered one of the most exciting restaurants to have opened in the
city. Its reputation for carefully sourced, astutely handled food is appealing to more & more diners, who are drawn by fuss-free, vibrant seasonal cooking with broad Mediterranean overtones.
Salt cod & spinach fritters with aioli could precede mains where the wood-fired oven is much in evidence: roast lamb rump with saffron chickpeas, spinach or gurnard with a lively combination of
blood orange, fennel & potato salad. Pedro Ximenez & raisin ice cream or zabaglione with rhubarb & ginger snapmake satisfying desserts.
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