Bristol’s 10 best restaurants – according to our EatDrink24/7 panellists

EatDrink24/7 is Bristol’s only truly independent food and drink guide, with recommendations from an unrivalled group of panellists choosing their favourite places across the city.

Read the full guide online here

Here, in alphabetical order, are Bristol’s 10 best restaurants according to our panel:

Birch
47 Raleigh Road, Southville, BS3 1QS
0117 9028 326
www.birchbristol.co

“Birch is my absolute favourite Bristol restaurant. Owners Sam Leach and Becky are uncompromising in the quality and seasonality of the produce they use in their modern British menu. Many of the vegetables are grown in their own allotment. As well as training as a chef, Sam has worked as a butcher and a baker and it shows. If there’s one restaurant where I want to order the entire menu (and have actually almost managed it a few times) this is it.”
Dan Vaux-Nobes, bon vivant

Box-E
Cargo1, Wapping Wharf, BS1 6WP
hello@boxebristol.com
www.boxebristol.com

“Elliot’s gentle and imaginative cooking is as good as it gets in Bristol. I love his broths and his fish dishes and charcuterie. It feels like every ingredient in any one of his dishes has found its most favourite place to be. And the wines, clearly chosen with love and intuition, are fab.”
Barny Haughton, Square Food Foundation

Bulrush
21 Cotham Road South, Cotham, BS6 5TZ
0117 329 0990
www.bulrushrestaurant.co.uk

Photo by Wriggle

“Bulrush is everything a local bistro should be. They always use amazing produce, amazing techniques and the food is very progressive. You can have a hearty pork jowl to start, followed by Suffolk Mutton or an amazing eight course tasting menu.”
Josh Eggleton, Pony & Trap

Casamia
Lower Guinea Street, BS1 6FU
0117 959 2884
www.casamiarestaurant.co.uk

Photo by Dominika Scheibinger

“For somewhere really special. They really set the bar for fine dining in the city.”
Nathan Lee, Hyde & Co

The Cauldron
98 Mina Road, St Werburgh’s, BS2 9XW
0117 914 1321
www.thecauldron.restaurant

“Henry and the team are independent and creative and cooking up top quality cooking at a reasonable price. I love eating their dishes when I get the chance.”
Dermot O’Regan, Grow Bristol

No Man’s Grace
6 Chandos Road, Redland, BS6 6PE
0117 974 4077
www.nomansgrace.com

“John Watson is one of the best chefs in Bristol for my money, the tasting menu is always exceptional and the things that man does with desserts shouldn’t be legal. We often eat elsewhere and then jump a taxi up to No Man’s for dessert as nowhere does it better. Book a table, order the soufflé and you too will never look at a dessert menu the same way again.”
Danny Walker, Psychopomp

Paco Tapas
3a The General, Lower Guinea Street, BS1 6FU
0117 925 7021
www.pacotapas.co.uk

Photo by Dominika Scheibinger

“This is my ideal restaurant. I love sitting at the bar, eating the best jamon bellota with iced cold fino. Then some charcoal-grilled prawns and Galician beef. If you want to experience the perfect cooking of perfect ingredients then this is the place to do it.”
Sam Sohn-Rethel, Mevalco

Pasta Loco
37A Cotham Hill, Cotham, BS6 6JY
0117 973 3000
www.pastaloco.co.uk

“A true family run restaurant with a generosity that runs through every dish and the sort of service that makes you feel like a long lost friend. The lunch deal is the best value around.”
Laura Hart, Hart’s Bakery

Root
Cargo 1, Gaol Ferry Steps, Wapping Wharf, BS1 6WP
0117 930 0260
www.eatdrinkbristolfashion.co.uk/root

“I love Rob’s food. I think the way they are embracing veg really is something for the industry to take forward. There’s a level of execution that he brings to his food which is of a really high standard. The restaurant is laid back and I just love it.”
Peter Sanchez-Iglesias, Casamia

Wilsons
24 Chandos Road, Redland, BS6 6PF
0117 973 4157
www.wilsonsrestaurant.co.uk

“A concise seasonal menu, with many of the ingredients grown on Jan and Mary’s smallholding. The offerings sound seemingly simple, but when that plate arrives at your table, be prepared to be blown away. Even the amuse are a class apart: chestnut mushroom custard choux buns with Wiltshire truffle anyone?”
Ishita Wilkins, Eat Your Words