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Restaurant review: Casamia, Bristol

Published on February 25, 2016
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Phenomenal food, fine wines and first-class service: Bristol’s Casamia is our latest reason to break the bank

Casamia

A new home and a new chapter for the Sanchez Brothers brand, the fresh harbourside venue promises the same exceptional Michelin-starred food from head chef Peter and his team, plus a couple of exciting new additions.

VISIT FOR a sensual delight of sights, scents and flavours – this is fine dining at its creative best. From the cardamom foam that tops the silky egg yolk and delicate confit duck in the hen egg starter, to the blushed slices of venison with crispy slivers of parsnip of the fallow deer and parsnip main, this was, dare we say it, one of the best dinners we’ve  ever eaten.

DON’T VISIT  if you’re a picky eater. A 10 course tasting menu is the deal here (five courses at lunch), so as your mum would say, you eat what you’re given. But with cooking this good, that’s unlikely to be a problem.

WE LIKED the attention to detail which included fresh flowers on the table, Jo Malone products in the bathroom and a flute of crisp champagne on arrival.

INSIDER’S TIP two new restaurants will be popping up alongside Casamia in the belly of former hospital, The General, this year. Introducing a more casual and affordable slice of the Casamia action, the pizzeria  (Pi Shop) and tapas bar (Paco Tapas) are due to open this spring.

What we ate and drank (dinner)

Winter menu

Broccoli, Colston Bassett.
Cauliflower, 36 month parmesan.
Jerusalem artichoke, truffle.

Hen egg, duck, cardamom.
Crab, seaweed.
Mushroom risotto.
Winter root vegetable salad.

Rainbow trout, cabbage.
Fallow deer, parsnip.

Cornish camembert, rhubarb.
Celery root, rice.

Passion fruit, tarragon.
Variations of mandarin.

Carrot cake.
Chocolate, fruit-nut.

Kathryn Lewis

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