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Bristol Lido

Bristol - Mediterranean - Restaurant - ££

Mediterranean diner overlooking a charming Victorian lido

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Part of a delightfully restored Victorian swimming baths turned private lido, this glass-fronted first-floor restaurant is fairly described as ‘a magical setting’ (complete with views of aquatic scene). It’s a stalwart for local residents as well as visiting swimmers, who can dine as part of a package deal (a separate small-plates menu is offered in the ground-floor poolside bar). Architect-designed, the decor is more or less unchanged since the venue opened in 2008, with block-print foodie photos adorning the neutrally painted back wall and polished wooden tables arranged on both sides of the long, thin room. The menu, too, hasn't veered far from the Moro-inspired Mediterranean course set by original chef Freddy Bird – his starter of scallops roasted in their shells with garlic butter and herbs remains ‘a constant temptation,’ according to one recent visitor. Pash Peters is now at the helm, the influence of his Greek upbringing discernible in a ma...

Part of a delightfully restored Victorian swimming baths turned private lido, this glass-fronted first-floor restaurant is fairly described as ‘a magical setting’ (complete with views of aquatic scene). It’s a stalwart for local residents as well as visiting swimmers, who can dine as part of a package deal (a separate small-plates menu is offered in the ground-floor poolside bar).

Architect-designed, the decor is more or less unchanged since the venue opened in 2008, with block-print foodie photos adorning the neutrally painted back wall and polished wooden tables arranged on both sides of the long, thin room. The menu, too, hasn't veered far from the Moro-inspired Mediterranean course set by original chef Freddy Bird – his starter of scallops roasted in their shells with garlic butter and herbs remains ‘a constant temptation,’ according to one recent visitor.

Pash Peters is now at the helm, the influence of his Greek upbringing discernible in a main course of kakavia (a rustic fisherman’s stew involving monkfish, clams, potatoes, agretti and oregano), as well as some Hellenic entries on the wine list. Puddings include homemade ice creams and seasonal offerings such as poached peach with raspberries and double cream, which graced our early-summer visit.

Many of the wines on the predominantly European list are available by the small glass or carafe, with prices rising steeply from the good-value house options.

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VENUE DETAILS

Oakfield Place

Bristol
BS8 2BJGB

0117 332 3970

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OTHER INFORMATION

Accommodation, Separate bar, Wheelchair access, Credit card required

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