Bristol has long had a reputation as a hotbed for food talent, and COR is the latest in a long line of exciting restaurants in the city. Situated south of the Avon in Bedminster, the restaurant offers accessible, flexible contemporary menus, suitable for anything for a quick catch up or a full-blown celebratory meal.
The restaurant comes courtesy of Mark and Karen Chapman, a husband and wife team who have extensive history in hospitality. Bristolians will know Mark most recently as the executive chef of Bravas, Gambas, Cargo Cantina and Masa + Mezcal - a beloved group of restaurants in the city. COR is the Chapmans’ first solo project.
The restaurant has an inviting corner spot on North Street, and inside is bright and easy going, with slick tables and counter dining along the large windows for people watching.
Meanwhile, the menu is relaxed and accessible, but still manages to be sophisticated. There are snacks which focus on great Mediterranean ingredients - Gordal and Nocellara olives, boquerones with Cantabrian anchovies and burrata from Puglia - followed by an assortment of elegant small plates. Dishes include Parmesan and truffle croquettes, Devon scallops with miso meuniere and crispy roe, cannellini beans with lemon beurre blanc, smoked caviar and panko breadcrumbs, and Cornish cuttlefish cooked over fire with Calabrian ‘nduja and salsa verde.
There’s special attention given to cheeses, with a range of artisan cheeses features, and there’s a handful of desserts too, including orange and nutmeg tiramisu and Tarta de Santiago with lemon, salted almonds and cashew and cardamom cream.
As for drinks, COR has a compact but carefully curated European wine list, as well as some unique aperitifs, including a sloe gin negroni, and a Bristol 75 made with Psychopomp Woden, herb and honeysuckle syrup, lemon and prosecco.