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AA Notable Wine List 2018-19
AA rating

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.

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Flawlessly executed tasting menus in a converted hospital

AA Inspector

At a glance

Vegetarian menu
Wines by the glass
Wheelchair access

The location in a former hospital is the first singular statement that Peter Sanchez-Iglesias' Bristol high-flier makes, and it won't be the last. Pass through the monumental stone archway into a sleek, subtly monochrome interior with linen-clad tables and a tiled floor, the walls hung with arboreal pictures that are rotated by season, the better to orient city-dwellers to nature's rhythms. There is an open kitchen, in which a battalion of chefs works in fiercely concentrated calm to produce a succession of tasting menu dishes – four at lunch, seven at dinner – that are breathtakingly ingenious in their novelty and well-nigh flawless in execution. Dishes are brought to the table by chefs themselves, for true interaction with diners, since the menus themselves give next to nothing away, when 'Salad / Beetroot / Duck / Rhubarb' might be the order of the day. Bookending it are the 'snacks' and 'sweets' that make modern dining out sound a little like midnight feasts in the dorm. That salad might be an assemblage of vinaigretted vegetables with tremulous sheep's-milk mousse and carrot jam, before a risotto simmered in beetroot juice, with yogurt sorbet and pickled fennel creating temperature and texture contrasts, arrives. A bowl of powerfully concentrated duck broth is copiously stocked with oyster mushroom, apple, mooli and a poached quail's egg, with a haunting note of lemon thyme running through it, while star billing goes to the honey-glazed duck itself, cooked with recourse to the ladling of hot oil à la Peking, the protean accompaniments – celeriac, fermented lentils, chia seeds in ponzu, mustard greens with chilli, baby lychee, and pak choi with orange – all pulling their respective weight. A first dessert of passionfruit and mini-meringues is deepened with intense tarragon mousse, and then an apple composition incorporating a chocolate-striped sorbet, rich apple mousse, pink peppercorns and a waft of bay orchestrates its various themes in full harmony. Wine pairings are chosen with the requisite attention to the complex detail of each dish. Casamia operates a non-refundable ticketing system, under which menu bookings must be paid in advance, with drinks and service charge added on the day.

Opening hours

  • Closed: Christmas, New Year and bank holidays
  • Days closed: Monday to Tuesday
  • Closed for lunch: Wednesday
  • Closed for dinner: Sunday
  • Lunch served from: 12
  • Lunch served until: 1.30
  • Dinner served from: 6.15
  • Dinner served until: 9.15


  • Chef(s): Peter Sanchez-Iglesias, Kelvin Potter

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines under £30: 1
  • Wines over £30: 202
  • Wines by the glass: 20

Price guide

  • Service charge
  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets

Additional information

  • Seats: 30
  • Off-site parking available: Car park off Commercial Road

Getting here

Please phone for directions.

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Nearest train station

Bristol Temple Meads
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