Remember the winners of the Gordon Ramsay best UK local restaurant back in 2009? Another fabulous set of West Country brothers, cooking sous-videSous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier. Italian fine diningFine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restaurateur, than restaurants featuring lower-quality materials. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are visually appealing. Fine dining restaurants have certain rules of dining which visitors are generally expected to follow often including a dress code..
If you are heading past Bristol, stop in for lunch or dinner and you’ll be transported to Italy for couple of hours. When you arrive, you’ll walk down a charming outdoor passage, which opens-up to the restaurant. At the end, a high quality welcome is on offer, with the maître’d welcoming you with a warm and generous smile.
The dining room is superb; expansive tables with classy settings.
The eight course menu is a British/Italian fusion extravaganza. From the delicate broad bean foam tart; surprisingly light. To the astonishing well-executed pearl barley risotto, made with a parsley velouté; this risotto is certainly one of the best in the country.
The john dory is also cooked to perfection, though it doesn’t have the best presentation. However, the combination of mustard and cream, with the crushed walnuts works well.
The chefs’ sous-videSous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier. cooking of a nice rump of lamb, results is a settled and light flavour, which may make you wonder if you are actually eating lamb; this could disappoint some and please others. The edgy addition to this plate is a mint leaf infusion melted in a jelly, most likely held together by some agar agar. As a whole, it is nice dish, but would work better with a stronger lamb flavour.
To accompany your meal is a thoughtful selection of reasonably priced wines, served by an entertaining and well versed sommelier.
Overall, Casamia is a very good experience, with a high standard of service. The choice of flavour combinations may seem to sometimes push the boundaries of Italian cuisine, but given the results, you wouldn’t criticise them for trying. The meal will certainly get you talking about the brothers.
One negative note worth pointing out is the level of the bathrooms. Don’t expect them to be as nice as the dining room. Some improvements here would bring everything up to a complete one star level. Though that said, Casamia is worth a detour.