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Casamia Restaurant

The General, Lower Guinea Street, BRISTOL, BS1 6SY

5 rosettes

The restaurant world was shaken by the tragically early death of Jonray Sanchez-Iglesias in November 2015. A family affair from the very beginning - as its name attests - when brothers Peter and Jonray took over their parents' traditional Italian trattoria they began a transformation the likes of which has surely not been seen before. They created one of the very best restaurants in the country...or the world for that matter. A move from Westbury-on-Trym into the revamped waterside area around the old Bristol General Hospital signals a determination to continue to grow, develop and astound. The new area will also be home to a couple of new ventures from the Sanchez-Iglesias family - a tapas joint called Tapas and a pizzeria called Pizza. The new Casamia has a contemporary simplicity with natural shades, exposed brickwork, simply stylish tables, artworks that reflect the changing seasons (they literally change them to fit with the season), and an open kitchen that blends into the dining area to breakdown the divide between cooks and customers. The chefs work calmly and deliberately in their immaculate whites, and they join the waiters in taking turns to bring the dishes to the table - each element described with knowledge and passion. Ordering couldn't be easier as it's a fixed price and no decisions need to be made, apart from whether to go for the wine flight as well. The cost is high, but this is exceptional cooking, with set lunch the best option for anyone wanting to get the experience on a budget. As is the fashion at this level, it begins with a series of 'snacks' that set the pace; how about an iron skillet with a piece of artichoke and a generous grating of truffle? Perfect simplicity. There's drama and creativity all the way through, from a hay-lined box containing a ceramic egg shell filled with confit duck, an intense 'yolk' and the subtle flavours of cardamom, to a winter root vegetable salad made with the full armoury of contemporary techniques. The ingredients are exceptional, such as a fillet of rainbow trout that is cooked perfectly and arrives with cabbage leaves of varying forms and intensity of flavour, or the fallow deer that is cooked on the indoor barbecue. A variety of plates and bowls adds character to each course, while many of the dishes are tiny bites that disappear in a tantalising instant, such as the cheese course that precedes dessert - Cornish camembert sandwiched between two pieces of dried rhubarb, say. Among desserts, a clever passionfruit number is served in a dish resembling the fruit, and a 'variations of mandarin' is full of theatre. The classiest lollipop you'll ever eat sends you home with a smile on your face.

Further information

Tel: 0117 959 2884
Please quote 'The AA'.
Send an email


Days closed: Sun-Tue
Dates closed: Xmas, New Year, BHs

Restaurant information

Cooking type: Modern British
Chef: Peter Sanchez-Iglesias
Number of seats: 40
Accessible for wheelchairs.
Disabled toilets.
Vegetarian meals available.
Children welcome.
Children's portions.



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Nearest station: Bristol Temple Meads

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