The Daily Telegraph
William Sitwell enjoyed his “dish of the year” at this restaurant above a bakery: fettucine with a sausage and porcini ragu that was “most fabulously delicious, gracefully homemade, perfectly cooked and gloriously un-Instagrammable” in “various shades of brown”.
This colour scheme matched the “sepia tones” of the place – wooden floor, wooden slatted divides, shelves with ancient bottles and candles on pewter dishes, ivory white walls. “Even the staff are dressed in beige aprons.”
“It’s my kind of mood board,” purred William. “And my kind of food. It’s British with a hint of Med, a well-crafted offering of ingredients given gentle pushes towards greatness, rather than smothered in a cheffy muddle.”
William Sitwell - 2025-06-22The Times
Giles Coren enjoyed a “perfect Bath lunch” up a “winding and wonderfully shonky staircase” and into a pair of “beautiful wonky dining rooms” above the bakery.
The cooking was so good he ate two main courses, both “excellent”. The highlight of his meal was a bluefin tuna dish comprising “creamy raw slices of the belly in grassy extra virgin olive oil with lobes of citrus, jalapeños and chives”.
Giles was also impressed by the knowledgeable and enthusiastic staff – and by the good humour with which they handled his disdain for natural wines.
Giles Coren - 2026-11-01
Drinks
Extras
