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About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

Read more about AA ratings and awards

Canalside venue for the best in contemporary gastronomy

AA Inspector

At a glance

Vegetarian menu
Wines by the glass
Wheelchair access

The move in 2016 to the old Bristol General Hospital site by the canal brought fresh impetus to Casamia. For all its evidently humble derivation (My House), there's a feeling of distinctiveness and style to the place that grips you as soon as you pass through the monumental stone arch of the doorway and through the sleek glass doors. Inside, all is as contemporary as can be, the quietly industrious kitchen on view, the monochrome ambience of white-linened tables and tiled floor leavened by photographic blowups of trees at various stages of their annual cycle. In our urban divorce from nature, there is probably still no more immediate visual indicator of the seasons than how much, if any, foliage there is on the trees, and these images indicate the organic rhythms to which Peter Sanchez-Iglesias' menu design is conformed. Four times a year, the set multi-course taster changes, reflecting what has become available. The aim is to mobilise all five senses through the medium of food, making the diner aware of every aspect of a dish, to which end exotic presentations and treatments of ingredients in accord with the latest in culinary aesthetics are to be expected, and the menu specifications, which don't give much away, leave everybody guessing until the moment the plate – or whatever its mode of transport is – arrives. A little parmesan tartlet might be the opening gambit, before the much-prized carabineros Mediterranean prawn makes an appearance alongside a little seaweed. Sticking with shellfish for the moment, a scallop is teamed with pomelo for a sweet and sharp partnership, before intermediate courses such as salad and risotto come by. Principal fish dishes might partner brown trout with crab, and then offer lemon sole in a featherlight sabayon, before the main meat business, two separate servings of duck or spring lamb, takes a bifocal approach. Throughout these dishes, there are unexpected transformations of flavour, often achieved through resort to today's preferences for what were once preservation techniques – pickling, fermenting and salting – adding complexity, but also emphasising the innate character of the various components. A pair of desserts rounds things off, with variations of rhubarb a surefire bet on a spring menu, and then there are final startling tastes to see you through the closing stages – a sublimely scented take on Turkish delight, soft sweet-savoury fudge made with mushroom. Wine flights at two levels are offered, and are worth factoring into the budget, one way or the other. Tasting menus essentially don't work as well if you try to stick to one wine, or none, and the level of thought that has gone into the combinations here is crystal-clear, and produces one revelation after another as you work your way through.

Opening hours

  • Closed: Christmas, New Year and bank holidays
  • Days closed: Sunday to Tuesday
  • Closed for lunch: Wednesday to Thursday
  • Lunch served from: 12.15
  • Lunch served until: 1.30
  • Dinner served from: 6.30
  • Dinner served until: 8.15

Chef

  • Chef: Peter Sanchez-Iglesias

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines under £30: 16
  • Wines over £30: 165
  • Wines by the glass: 34

Price guide

  • Service charge
  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Accessible toilets

Facilities

  • Seats: 28
  • Off-site parking available: Car park off Commercial Road

Additional information

  • Seats: 28

Getting here

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Nearest train station

Bristol Temple Meads
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