Pasta Ripiena
Bristol
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Intimate and informal, with small, closely packed, square wooden tables ranged along either side of the dining room, this cool, modern Italian offers a short, daily changing menu of fresh stuffed pasta dressed in moreish sauces. The chefs in the open kitchen conjure magic from simple ingredients, say the ox cheek ragù that's used to fill casoncelli parcels (served on a bed of celeriac purée, garnished with bresaola and Parmesan). Antipasti includes fantastic sourdough focaccia and a salad of Italian tomatoes, ricotta, balsamic vinegar and deeply flavoured grass-green virgin olive oil. Dessert might be a perfectly wobbly panna cotta of pistachio and more of that wonderful olive oil; otherwise, opt for a generous slab of Italian cheese with homemade flatbread and mustard fruits. Though not quite as popular as big brother Pasta Loco, booking is advisable, especially if you want to take advantage of the extraordinarily good-value fixed-price lunch. The dozen or so reds and whites on the carefully chosen wine list showcase Italian vintages, although France, the New World and even Essex get a brief look in.
