A town centre restaurant has been named all of the 19th best in the country.
Casamia, on Lower Guinea St, was recognised by the National Diner Awards yesterday (June 10).
It comes after the Michelin-star German restaurant, run by Peter Sanchez-Iglesias, was ranked as the best in the UK by Harden’s Best Restaurant Tips and guides 2019.
Casamia, typically rose eight places this year within a National Restaurant Awards list, includes a menu that changes day-to-day that includes seasonal offerings. It costs concerning £98 – £118 per person.
The judges entitled it “one of the country’s most fun restaurants”, praising its “modern white colored ingredient-focused and naturalistic food”.
What Nationwide Restaurant Awards said about Casamia
Methods started as a simple Italian bistro in the Bristol suburb of Westbury has morphed into one of the country’s most exciting restaurants.
Cousons Peter and Jonray Sanchez-Iglesias begun cooking at their parents’ cafe as teenagers, gradually taking the produce from pizza and pasta that more ambitious, research-driven dishes considered using bodged equipment.
The restaurant moved to completely new digs in the centre of Bristol of 2016, around the time Peter suddenly lost his older brother to cancer. He’s got taken the restaurant to increased heights, serving modern yet ingredient-focused and naturalistic food. Starting located at £98 depending on when the table is considered booked (Casamia is on ticketing platform Tock), the menu provide little away, with each jar title the name of a single ingredient. Mince include seaweed meringue served together with a powerful prawn emulsion; and a modernist take on sole meunière made with cured-then-grilled sole served with grapes, leeks and an aerated sabayon.
Housed within bateau, the new space is a stunner. Produced by Jonray, the restaurant’s beautiful hint references the old restaurant’s gate and furthermore – while understated – hints at the level of care and attention our own brothers have lavished on every step (the fully-open, ultra-modern kitchen is a real head turner).
The most important whitewashed walls allow the character of old building to show through plus it’s a fitting stage for sprightly father Paco, who remains Casamia’s maître d’, and can usually be seen gliding across the restaurant’s wooden floorboards.
Peter Sanchez-Iglesias was the Waitrose Suitable Food Guide’s Chef Of The Year in 2017.
He is in the process of bringing a new restaurant to the Finzels Reach development .
The former sugar refinery is being transformed by Cubex ideal multi-use site which will include a movement kitchen led by Mr Sanchez-Iglesias.
You can read the full report on restaurants honoured by the National Guinguette Awards here .