“Flawlessly executed tasting menus in a converted hospital” - AA Inspector
Our Inspector's View
Casamia's location in the redeveloped General Hospital overlooking Bathurst Basin in Bristol's docklands, is very different from the leafy suburb of Westbury-on-Trym, where self-taught chef Peter Sanchez-Iglesias opened it first time round. Possibly uniquely, he has a second restaurant in the same building, so he can nip easily from one to the other to check how things are going. Passing through the monumental stone archway you enter a sleek, subtly monochrome interior with linen-clad tables, a tiled floor, and walls hung with periodically rotating arboreal pictures. In the open kitchen, a battalion of chefs works with calm concentration to produce driven-by-the-seasons tasting menus – a four-course (except Friday and Saturday evenings), and a longer version (Wednesdays to Sundays). Ingenious, novel and well-nigh flawlessly executed, they are undeniably aimed upmarket. The chefs themselves then bring them to the table and talk them through with diners, which is handy because the economically worded menus give little away; even their website reveals only 'what we're cooking at the moment', as in 'beef', 'lamb', 'hake'. So then, what might Sanchez-Iglesias and his team be cooking today? Well, quite possibly a vinaigretted vegetable salad that comes with sheep's-milk mousse and carrot jam, to be followed by a risotto simmered in beetroot juice, with yogurt sorbet and pickled fennel. Or perhaps it will be concentrated duck broth stocked with oyster mushroom, apple, mooli and a poached quail's egg; perhaps honey-glazed duck accompanied by celeriac, fermented lentils, chia seeds in ponzu, mustard greens with chilli, baby lychee, and pak choi with orange. A dessert of passionfruit and mini-meringues could find itself paired with an intense tarragon mousse. You'd expect the carefully chosen wine pairings to complement the complex detail of each dish – and they do. Casamia, like many top restaurants today, requires payment on booking, with drinks and service added on the day.
Awards, Accolades & welcome Schemes
Facilities – at a glance
- Seats: 30
- Wheelchair accessible
- Accessible toilets
- Days Closed: Monday to Tuesday
- Lunch served from: 12
- Lunch served until: 1.30
- Dinner served from: 6.15
- Dinner served until: 9.15
- Wines under £30: 1
- Wines over £30:
- Wines by the glass: 20
- Cuisine style: Modern British
- Vegetarian menu
Also in the Area
About The area
The Anglo-Saxon settlement at Bristol grew up around the bridge and harbour on the River Avon. With access to the sea, it increased in importance. Isambard Kingdom Brunel, whose London—Bristol railway line terminated in his gothic-style station of Temple Meads, had long been involved with Bristol. He had remodelled the docks in 1830, and six years later designed the Clifton Suspension Bridge over the 250-foot (76m) deep Avon Gorge.
During the bombing raids of World War II many churches and historic houses were lost. Fortunately, the finest parish church in England, St Mary Redcliffe, with its 292-foot (89m) spire, survived, although traffic now swirls all around it. Bristol Cathedral was founded as an Augustinian abbey in the 1140s and became a cathedral in1542. The Norman chapter house is particularly fine. There is almost too much to see in Bristol: other gems include Wills Tower, John Wood’s Corn Exchange, the Coopers’ Hall by William Halfpenny, the Grotto at Goldney House in Clifton, the long south façade of Ashton Court, and the Christmas Steps (off the beginning of Park Road).
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