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Bells Diner, Bristol - Bath-Bristol |
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But don't take their word for it..... “Bell’s Diner is a place with idiosyncratic style. At a time when restaurants, their menus and their wines lists lead the world in cloning techniques, I find such singularity particularly appealing.” Matthew Fort, The Guardian.
The emphasis at Bell’s Diner has always been on serving excellent food at affordable prices in a smart but intimate atmosphere. The a-la-carte selection averages out at only £28.50 per person. The freshest produce is used on the daily changing menu. Menus shown on this web site are examples only.
“Christopher Wicks is noted for innovative ideas and adventurous flavour combinations. Though many of the combinations seem daring, they are well thought out and executed with restraint….techniques are impeccable, flavours spot on.” Good Food Guide 2006.
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| Proprietors | Chris Wicks | | Chefs | Chris Wicks |
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Facilities
| | Smoking Policy | Full non smoking
| | Disabled Facilities | No
| | Wheel Chair Access | Yes
| | Child Friendly | Yes
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| | Parking | On street parking
| | Vegetarian Options | Yes try the Macaroni Cheese with truffles and wild mushrooms
| | Accommodation | None
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Facts
| | Opening Hours | Open for Lunch & Dinner
| | Restaurant Capacity | 50
| | Price | Main course prices from £14.50 to £19.50
| | Payment Options | Cash, cheque and credit/debit cards
| | Awards | 2 AA Stars & 5 in the Good Food Guide
| | Recommendations | “Best restaurant in the South West.” Observer Food Monthly 2004, 2006
| | Best Seats | In the window
| | Wine List | A large list of quality wines from around the World
| | Sample Dish | Mackeral Ballotine served with pickled beetroot, cucumber sorbet & horseradish cream
| | Functions | Yes - please contact restaurant for further details
| | Menu | Original with surprising twist.
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Further Details
| INTRODUCING THE RESTAURANT & CHEF!
Chris has been cooking for a quarter of a century and has a solid background in classic European cuisine behind him. In recent years, his food has taken a more modern, innovative approach. Classics are given surprising modern twists – beef carpaccio is served with a beetroot sorbet and horseradish cream; pea soup comes with an Assam tea foam and lamb sweetbread tortellini. Inspired new dishes include sea trout with a liquorice sabayon and a coconut delice with vindaloo ice cream & a poppadom tuile.
As well as the a la carte menu, Bell’s also offers a spectacular 8 Course Tasting Menu for £45.00 per person with an optional wine flight for £32.50.
“Strong local support for the exciting European cooking is fully justified, with the kitchen taking pains to produce dishes with accurate, vibrant flavours.”
AA Restaurant Guide, 2006.
“Very good wine list and highly original menus with surprising twists.”
Michelin Guide, 2006
THE WINE
Chris Wicks is one of Bristol’s finest and most respected chefs. Bell’s challenging menu is complemented by an eclectic list of classic and modern wines carefully chosen to suit all tastes and budgets.
Puligny Montrachet le Cru, Leflaive, Bordeaux: Roc de Cambes 1991, Cotes du Ventoux, Bleu d'Argile 2004 Chateau Valcombe
Bell’s Diner nearly a decade ago and it is now firmly established at the forefront of the Bristol dining scene.
Bell’s Diner has been showered with accolades from many of the nation’s top food critics and was voted the Best Restaurant in the South West by the Observer’s Food Monthly magazine in 2004 and 2006.
Housed in a former grocery shop in the bohemian Montpelier district near the city centre, Bell’s offers cutting edge food and a stunning wine list in an intimate, relaxed environment.
“Best restaurant in the South West.” Observer Food Monthly 2004 & 2006
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